Eggplant Lasagna

By: Julio César Ayca

Eggplant Lasagna
cuisine icon Duration
1 Hour
cuisine icon Cooking Technique
Air Fry, Meat/Stew, Saute
cuisine icon Keywords
1 hour, 6 servings, air fry, all-purpose flour, bay leaves, blended, carrot, cheese, finely diced, garlic, grated or shredded, ground meat, healthy, instant pot, instant vortex, Julio César Ayca, large eggplants, margarine, meat/stew, mushroom, oil, onion finely diced, pepper to taste, pinch of nutmeg, red wine, salt, salt and oregano, saute, to taste, tomato paste, tomatoes, whole milk

serving icon Servings
6 Servings
Ingredients
  • 2 tbsp oil
  • 1 lb (500 g) ground meat
  • 1 onion finely diced
  • 2 cloves garlic, finely diced
  • 3 tbsp tomato paste
  • Salt and oregano, to taste
  • 2 bay leaves
  • 1 mushroom
  • 1 medium carrot,grated or shredded
  • 2 cups red wine
  • 4 tomatoes, blended
  • ¾ cup (50 g) margarine
  • 1 ¾ cups (50 g) all-purpose flour
  • 6 cups (1½ L) whole milk
  • Salt and pepper to taste
  • Pinch of nutmeg
  • 2 large eggplants
  • 1 tbsp salt
  • ½ cup (300 g) mozzarella cheese, grated or shredded
  • Oregano, to taste
Instructions
  • Place the stainless steel inner pot inside the Instant Pot®, press Saute, and set time to 12 Minutes. Add the oil and wait 1 minute for it to heat. Sear the pre-seasoned meat for 2 minutes, remove the meat, and set aside. To the same pot, add the onion, garlic, tomato paste, salt, and oregano. Stir everything for 5 minutes and then add the bay leaf, mushroom, and wine. Stir everything for 2 minutes and add the blended tomato. Stir everything until the 12 minutes are up.
  • Incorporate the meat.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Meat/Stew and set time to 15 Minutes.
  • When the time is up, release the steam (by turning the handle). Once all the pressure has been released, open the lid. Remove the sauce and set aside.
  • Place the stainless steel inner pot inside the Instant Pot®, press Saute, and set time to 10 Minutes. Add the butter. When melted, add the flour all at once and stir until it forms a kind of dough.
  • Then add the milk little by little and stir with a whisk, preferably a silicone one, so as not to scratch the base of the Instant inner pot. When it begins to take on the body and texture of a sauce, add the salt, pepper, and nutmeg.
  • It is important to not stop stirring at any time until the 10 minutes are you. If there are any lumps, strain the sauce and set aside.
  • Slice the eggplant into circles 3/16” (½ cm) thick. Place all the slices in a strainer or on a rack. Add the salt and leave for 15 minutes so that they begin to release a kind of liquid. This will remove the bitterness. Rinse and set aside.
  • In a square baking dish or a terrine that fits inside the Instant Vortex, place a layer of eggplant, another of red sauce, a layer of white sauce, add cheese, and repeat until you end with cheese.
  • On the Instant Vortex control panel, press Air Fry, then set time to 12 Minutes and temperature to 355ºF (180°C).
  • Place the lasagna pan in the basket. When the time is up, remove the lasagna and serve. You can serve with garlic bread.
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