Zucchini lasagna

Chop the garlic. Cut the eggplant and onion into small cubes. Sauté in a frying pan with a little EVOO, pepper and salt.

When the vegetables are almost done, add the meat.

When you see that everything is half cooked, add the crushed tomato and let it cook for at least 12-15 minutes.

Meanwhile, wash and dry the zucchini. Cut with a potato peeler until you have all the zucchini in strips.

Turn the oven on at 180° to heat it up. When the sofrito is ready, place the zucchini strips in the base of the dish you are going to use. Make layers and cover them with the sauce. I usually get 3 layers of zucchini and two of sofrito, leaving a little on top. Here, I add the two beaten eggs, along with oregano and grated cheese (it can be mozzarella, or any cheese).

I bake it for about 10 minutes, at 200° and 3-5 on grill. Let it rest. If you make it overnight or let it rest for a couple of hours, it is much tastier.