About the dish
- 2 bags PurePasta Rice
- 400g ground beef
- 2 large eggplants/aubergine
- 250g greek yogurt
- 3 eggs
- 2 ½ dl heavy cream
- ½ bunch of fresh basil
- 400g chopped tomatoes (1 tin)
- 100g parmesan cheese
- 100g mozzarella cheese
- 1tablespoon oregano
- Salt and pepper
Rinse the rice in cold water. Drain and set aside.
In a medium bowl, beat the egg, then add the mozarella, parmesan, cream, yogurt and the basil. Season with pepper, mix well to combine and set aside.
Cut off the ends of the eggplant, then slice lengthwise about 1cm thick. Season with salt and pepper.
Heat the butter in a large frying pan over a medium heat and add eggplant. Fry the eggplant slices for 2-3 minutes on each side. Remove from the pan and set aside.
Add ground beef to the pan and cook until meat is well browned.
Add the crushed tomatoes and 1 teaspoon of oregano. Let simmer for a few minutes.
Assemble the lasagna.
In a baking dish add a layer of eggplant slices. Then add a layer of beef, rice and yogurt mixture. Repeat.
Sprinkle cheese on top.
Bake for 25 minutes, until cheese is fully melted.
Garnish with basil and serve with a nice salad.