Wineshark Cooking Class - Eggplant Lasagna

Ingredients (for 4):

• Lasagna - 12 sheets
• Pork - 400 g
• Eggplant - 1
• Zucchini - 1
• Canned plum tomato - 1
• Shredded cheese - 1/2 bag
• Garlic - 4 cloves
• Oil - 2 tsp
• Soy sauce - 3 tsp
• White pepper powder - 1 tsp
• Corn starch - 1 tsp

Procedures:

1. Clean the pork and drip dry, then mince and marinate with soy sauce, white pepper powder and corn flour.

2. Clean the eggplant and cut into small cubes. Put in salted water to keep the flesh from turning brown.

3. Clean the zucchini and cut into slices.

4. Cut the plum tomatoes into small pieces.

5. Peel the garlic and chip finely.

6. Heat the wok and pour in the oil, then saute the garlic.

7. Add the minced pork and continue to stir-fry for a short while.

8. Add the eggplant and zucchini, continue to stir-fry.

9. Add the tomatoes and after cooking a short while, remove from the wok.

10. Put the lasagna sheets on the baking tray. then add the minced pork, eggplant and zucchini in. Coated with a layer of cheese, then put the lasagna on top. 

11. Repeat the process until all the ingredients were used up.

12. Put in oven pre-heated at 200 deg C and cook for 10 minutes.