Eggplant-lasagna with goat meat

Ingredients for Eggplant-lasagna with goat meat

Instructions for Eggplant-lasagna with goat meat

To prepare the Eggplant-lasagna with goat meat recipe, please follow these instructions:

Cut the Eggplant into slices on the long part. Turn the slices in flour and fry them in olive oil.

The minced goat meat Brown well on the forehead, to the væden has evaporated. Add the chopped vegetables and Brown on. Add the cinnamon rod, ground cumin and tomato sauce. The Court let simmer for an hour and a half. If it gets too dry, pour a little water in it, so it does not burn on.

Butter a baking dish and place the Eggplant slices in the bottom. Above added a thin layer of meat sauce. Sprinkle with a little parmesan and mozzarella. Advantage bechamel sauce over. Now put a new layer of Eggplant on the other part. Then meat, cheese and bechamel. Repeat layers once, so there are a total of three layers. Sprinkle parmesan on top.

Assemble the lasagna bake in the oven for 20 minutes, or to the surface is golden. Serve with mint leaves on top as garnish.