Eggplant lasagna (with vegetarian option)

Cut the eggplant into thin slices lengthwise. Place them in a dish with a little EVOO, add a little salt and cook in the microwave for a few minutes (between 4-5 min in my case). Set aside.

For the stuffing, chop a small piece of leek and half an onion, and poach it in a frying pan with a little EVOO. While it is frying, season the minced meat with spices to taste (garlic and onion powder, you can also add black pepper).

When the leek and onion are poached, add the meat. (If you want to make a vegetarian dish, add the texturized soy instead of the meat. I use the one from Mercadona, I grind it a little before making it and I add it directly without hydrating it previously, and I add a little paprika).

Add the crushed tomato and the spices (Italian mix). Let the sauce reduce until most of the tomato "water" is consumed so that it is not too liquid when assembling the lasagna.

Once the filling is done, start assembling the lasagna. I did it as follows: layer of eggplant-stuffing-layer of eggplant-stuffing-layer of eggplant.

Bake for about 10 minutes at 180° and then sprinkle the cheese on top. Bake again until the cheese is golden brown.

Let stand a little before serving. It's easy to crumble a little when you put it on the plate, but it will be just as tasty !