Ingredients:
- 3 medium-sized aubergines, sliced into 1/2 inch thick rounds
- Salt
- Olive oil, for frying
- 500g minced lamb
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 4 cups of marinara sauce
- 2 cups of grated mozzarella cheese
- 1 cup of freshly grated Parmesan cheese
- Fresh basil leaves, for garnish
- Salt and pepper, to taste
Instructions:
- Prep the aubergines: Sprinkle salt over the eggplant slices and place them in a colander for about 30 minutes to draw out bitterness. Rinse the slices and pat them dry.
- Cook the Minced Lamb: Heat a bit of olive oil in a frying pan. Add the chopped onion and garlic, cooking until softened. Add the minced lamb, season with salt and pepper, and cook until browned. Set aside.
- Fry the Eggplants: In the same pan, add more olive oil if needed. Fry the eggplant slices in batches until they are golden brown on both sides. Drain on paper towels.
- Assemble the Dish: Preheat your oven to 180°C (350°F). Spread some marinara sauce at the bottom of a baking dish. Arrange a layer of fried eggplant slices, then a layer of the cooked lamb mixture. Sprinkle with mozzarella and Parmesan cheeses. Repeat the layers, finishing with a cheese layer.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes or until the cheese is bubbly and golden brown.
- Garnish and Serve: Let it cool for a few minutes before serving. Garnish with fresh basil leaves. Enjoy your delicious Lamb and Eggplant Parmigiana!
This variation adds a rich, meaty layer to the traditional dish, making it even more fulfilling and flavourful. Enjoy your meal! 🍆🧀🍖🌿
