Eggplant Lasagna

Thinly slice the eggplant and onion.

Sauté ground beef in a pan, then add chopped garlic and onion and cook together.

Add tomato sauce and simmer over medium heat.

Sprinkle salt and olive oil over the eggplant, grill or pan-fry, then let them cool.

In a baking dish, layer eggplant, Bolognese sauce, mozzarella cheese, and parmesan cheese in order.

Repeat the layers with all ingredients.

Bake in a preheated oven at 180°C (356°F) for 25 minutes.

Let the finished lasagna rest then slice to serve.