COOKING WITH JAZ: EGG PLANT LASAGNE

Hey everyone!

Its a new week!

I'm excited to share this recipe with you. I was craving lasagne but I wanted something with a twist. I then decided to do away with the pasta and to make it with egg plants. It turned out even better than I expected! It just wouldn't be right to keep this recipe to myself :-)) So here it is....

Ingredients:- [Serves 6-7]

4-5 giant eggplants [you can use more depending on the size]
3 tomatoes
400 gr mince meat
1 can cooking cream
1 red pepper/ hoho
1 yellow pepper/ hoho
3 cloves garlic
1 white onion
mozzarella cheese
Parmesan cheese
1/4 cup breadcrumbs
2 eggs
1 packet tomato paste
Salt to taste
1 teaspoon Black pepper
1 teaspoon Oregano
1 teaspoon parsley
1 teaspoon basil
1 tablespoon royco
1 beef cube
Olive/ vegetable oil

Heat oven to 180 degrees.

Start off by washing the egg plants and slicing them. Make sure the slices aren't too thick so that they can cook well inside. Place them on a greased oven tray, sprinkle some salt and a dash of oil over the slices and grill for 10-15 minutes.

Set aside once they are done.

Chop onion and garlic cloves. Clean and chop peppers. Heat oil and cook the chopped onions and garlic. Once they are done, add chopped peppers.

Add the tomato paste and the beef cube and cook for a few minutes.

Follow by grating the tomatoes and adding them to cook.

After about one minute, add the meat and allow to cook for about 7 minutes. Stir continuously.

Add 3/4 cup water with tablespoon royco and black pepper. Lastly add the oregano, basil and parsley.

Once the meat is cooked and the stew is thick, remove from heat.

Grate the mozarella and parmesan cheese and mix with bread crumbs and 2 eggs.

In your baking tin, start by putting a layer of the meat stew as your base. Follow by laying the egg plant slices followed by the stew, and then the cheese mixture, followed by the cooking cream and then all over again depending on how many layers you want. I made only two because of the size of my baking tray.