Tasty and healthy eggplant lasagna with meat

Ingredients:

4 large aubergines

1/2 kg minced low fat meat or 1.636 oz

500 grams or 1.636 oz of light cream cheese (or low fat and salt)

4 tomatoes

2 onions

2 cloves of garlic

Parsley, half-tied (chopped)

Sea salt or Himalayan fine and pepper to taste

Coarse or Himalayan sea salt

4 tablespoons light or low-fat cream cheese and sodium

Oil quantity required

How it's done

1. Wash and then cut the aubergines into thin slices. Place in a dish with cold water and coarse
Himalayan or sea salt. Let the brine act for 8-10 minutes and then rinse the eggplant sheets.

2. Finely chop the garlic and onion and with very little oil sauté in a frying pan.

3. When the onion has a transparent colour, add the meat, sea or Himalayan salt and pepper.
Cook over medium heat for 7-8 minutes.

4. Crush the tomato and add it to the frying pan. Add salt, pepper and parsley plus the spice
you want.

5. We take another frying pan and in it we make the cheese sauce with the cream cheese low
in fat and salt plus the white cheese low in fat and low in salt. We mix both cheeses always
stirring to obtain a homogeneous mixture.
6. Take a baking dish and shape the lasagna by placing the slices of aubergine in the base,
previously placed in brine. Next we add a layer of the cooked meat to the frying pan. Add a
layer of eggplant and a layer of meat to complete the dish.

7. Cook in the oven at 180° centigrade for 7-8 minutes. For best cooking you should cover the
lasagna with aluminum foil. After 5-6 minutes of cooking, try burying a knife in the lasagna. If
the knife enters the lasagna without making too much pressure and cuts the eggplant slices,
your lasagna is ready.

8. As a last step add the sauce of two cheeses and add up chopped parsley and grill in the oven
for 3-4 minutes.