Ras el Hanout Eggplant Lasagna

Half your eggplant from top (crown) to bottom. Trim off both ends and slice the eggplants lengthwise to mimic lasagna sheets. Lay them out next to each other and salt generously to draw out the moisture. Let them sit for roughly 15 minutes. Once done, grill your eggplants in a frying pan or grilling pan until soft and no longer rubbery in texture on both sides.

Combine the minced meat thoroughly with the Ras El Hanout, garlic powder, onion powder, salt, and black pepper. Place a deep frying pan over medium-high heat and brown the seasoned minced meat.

Once the meat is browned, pour in the passata. Reduce the heat and let it simmer until the mixture transforms into a thick sauce.

In an ovenproof dish, start layering by spreading a layer of sauce at the bottom, then cover with a layer of eggplant sheets. Repeat this alternating pattern until you run out of eggplant or reach the top of the dish. Finish with a final layer of sauce, then sprinkle the mozzarella and parmesan evenly over the top.

Bake in the oven for 20 minutes at 180C (conventional), then switch to grill mode and finish baking for 5 minutes at 230C until the cheese is golden and bubbling.