Eggplant Lasagna

I cooked dinner for the family on Nyepi because I was rather bored with the usual stuff. On the day of reflection we cannot show any lights from the house so I had to start cooking early before the sun sets. I decided to make an eggplant lasagna because I'm been itching to try something a bit new with my usual lasagna.

First I started with the red sauce which had tons of garlic, onion, beef, parsley, basil, and tomatoes. While the red sauce is simmering, I made bachmael sauce and grilled slices of eggplant with olive oil. The red sauce came out really, really good because I let it simmer properly for an hour or so. Bonnie sat by my feet the whole time. I guess she thought that I was cooking for her. I then assembled the dish, but since I didn't have enough the sauces and eggplants, I only managed to incorporate two layers of pasta. Oops. Next time I'll use three cans of tomatoes instead of one, and I'll probably use about 3/4 liter of milk instead of half a liter. Also, I'll use four or five of the Asian eggplant instead of two. I sprinkled some dry oregano on top. I let the lasagna cook for about forty minutes at 175 C.

I really liked the taste of the dish though I'm still sad that I didn't put as much pasta in as I wanted. Mami like it that way actually since she said all the restaurants usually put too much pasta and not enough sauce in their lasagna. Papi liked it so much that he actually ate the dish without having to ask for rice later. He then had another slice for the next day's breakfast, and he was sad when last night we told him that we ate the rest of the lasagna for dinner.