How to Make Eggplant Lasagna

     Ever since I went to Italy last summer I have been craving a certain dish I had at a restaurant on top of a gas station on my way to Venice. Ironically enough a year after this event I finally recreated the dish I craved and had the chance to share it with some of my family members. I shared the step by step process on my Instagram stories and was pleasantly surprised to receive messages asking for the full recipe and to be sent pictures of the final product. Now I want to share that recipe with everyone. Here is how to make an Eggplant Lasagna. First you will need: 

2 eggplants 1 jar of Ragú Sauce 1 pack of Shredded Cheese  (Borden Boricua Mix is preferred but add the kind you like) 1 leaf of Cuban Oragano also known as Spanish Thyme or in Spanish Oregano Brujo 2 Culantro Leaves 1 pound of ground beef * 1 garlic clove 1/4 cup of onion 1/4 cup of green peppers *This ingredient is optional. If you are not adding meat the vegetables and herbs aren't necessary. If you will be using a meat substitute, add the herbs and vegetables to it as directed below. Directions: Preheat oven to 350° F. Cook the ground beef adding 4 tablespoons of Ragú Sauce and the chopped oregano, culantro, garlic, onion and green peppers. 

While the meat is cooking, prepare an 9 x 13 oven safe baking dish by covering the bottom with Ragú Sauce. Slice the eggplants into even circles and cover the sauce with a layer of eggplant. Add another layer of the shredded cheese. 

Once the meat is cooked layer it all on top of the cheese. Add another layer of sauce and cheese. Then add the last layer of eggplant, sauce and more cheese. 

Place the Eggplant Lasagna in the oven for 30 minutes or until the edges are golden brown. If you wish to cook this meal in the microwave be sure to use a microwave safe dish for 20 minutes. 

After its done let the Eggplant Lasagna sit for 2 minutes and serve.  

Serves up to 6 people. Enjoy!