Eggplant Lasagna with Bolognese, Lots of Cheese, and Flavor

Wash the eggplants, trim the ends, and slice them into medium-thin rounds.

Sprinkle salt on both sides of the eggplant slices, stacking them. Let them rest so they release the bitter liquid.

While the eggplant is resting, prepare the Bolognese sauce: sauté the chopped onion in olive oil until lightly golden.

Add the minced garlic to the sauté and let it brown a little more before adding the ground beef.

Brown the ground beef thoroughly until cooked and well-seared. Season with black pepper and salt to taste. The sauce should be thicker to compensate for the water released by the eggplant.

Stir in the tomato sauce and let the sauce simmer on low heat for about 10 minutes, until slightly thickened. Taste and adjust salt if necessary, and set aside.

Rinse the eggplant slices to remove excess salt. Dry all the slices very well with paper towels or a clean cloth, removing all moisture.

Heat a skillet with a drizzle of olive oil and quickly sear the eggplant slices for about one minute on each side, until slightly browned. Set aside.

Preheat the oven to 350°F (180°C).

Begin assembling the lasagna in a baking dish: start with a thin layer of the Bolognese sauce.

Cover the sauce with a layer of the seared eggplant slices. You can adjust the slices to cover the space well.

Distribute more sauce over the eggplant and cover with a generous layer of shredded mozzarella cheese.

Continue alternating layers of eggplant, sauce, and mozzarella until all ingredients are used.

Finish the assembly with the remaining sauce and cover the entire top surface with the rest of the mozzarella cheese.

Bake the lasagna in the preheated oven for approximately 40 minutes, without covering with aluminum foil to prevent retaining more water.

Remove from the oven and let the lasagna rest for a while before serving so it can set and not fall apart when cutting.