Aubergine Lasagna | Recipe | Kitchen Stories

Name: Aubergine Lasagna | Recipe | Kitchen Stories
Ingredients: Step 1/5 1½ eggplants Cut the eggplant in slices and bake it in the oven until it’s gold brown color.; 1½ eggplants; 250 ml tomato sauce; 62½ g bacon; 150 g portobello mushrooms; 250 g ground beef; Step 3/5 Lay the eggplants on a tray and come with the sauce on the top. Repeat the process until the top.; Step 4/5 250 g shredded cheddar cheese 50 g ham At the half of the tray, spread half of the cheese. And on the last layer, add the ham and the cheese on the top.; 250 g shredded cheddar cheese; 50 g ham; Step 5/5 Bake it until the cheese is golden brown. Serve it.

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Ingredients

Step 1/5 1½ eggplants Cut the eggplant in slices and bake it in the oven until it’s gold brown color.
1½ eggplants
250 ml tomato sauce
62½ g bacon
150 g portobello mushrooms
250 g ground beef
Step 3/5 Lay the eggplants on a tray and come with the sauce on the top. Repeat the process until the top.
Step 4/5 250 g shredded cheddar cheese 50 g ham At the half of the tray, spread half of the cheese. And on the last layer, add the ham and the cheese on the top.
250 g shredded cheddar cheese
50 g ham
Step 5/5 Bake it until the cheese is golden brown. Serve it.