Eggplant Lasagna
Eggplant lasagna is tasty, rich flavored and easy to make too. If you're a lasagna fan, try this version with juicy eggplant slices in place of lasagna noodles.
Servings: 12
Ingredients
- 2 eggplants large, cut lengthwise into ¾-inch thick slices
- 2 Tablespoons sea salt
- 3 Tablespoons olive oil
- 1 Pound ground beef
- ½ Cup onion chopped
- 1 Tablespoon garlic minced
- ½ Teaspoon black pepper
- 24 Ounces marinara sauce
- 1 Teaspoon Italian seasoning
- 15 Ounces ricotta cheese
- 1 egg
- ½ Cup parmesan cheese shredded
- 1½ Cups mozzarella cheese shredded
- 2 Tablespoon basil leaves fresh
Instructions
- Cut the eggplant into thin slices and place on a paper towel lined pan, sprinkle with some salt, then lay another sheet of paper towels over the eggplant and lay another row of eggplant over the paper towels. Sprinkle well with salt. Repeat until all the eggplant has been laid out and salted. Place another sheet of paper towels over the eggplant and put a heavy cutting board or anything else that is heavy to help expel the excess water from the eggplant. Let it drain for 30 to 40 minutes.
- Preheat the oven to 350°F and spray cookie sheets with cooking spray.
- Pat the eggplant dry and lay on the cookie sheets. Drizzle with some olive oil. Bake for 15 minutes, turning once.
- Cook the beef, onion and garlic together in a pan. Cook until the meat is no longer pink. Season with a little salt and pepper. Stir in the marinara sauce and Italian seasoning and bring to a simmer for 3 minutes.
- Drain the ricotta cheese in a paper towel lined colander for 5 minutes.
- Stir the egg and half the parmesan cheese into the ricotta cheese.
- Spray a 9 x 13-inch pan with cooking spray.
- Place a couple of tablespoons of the meat sauce over the bottom of the pan. Lay a row of eggplant slices over the meat sauce.
- Spread half the ricotta sauce over the eggplant, then spoon half of the meat sauce over the ricotta and spread it out. Lay another layer of eggplant over the meat sauce and sprinkle with half the mozzarella.
- Repeat the layers with the remaining ingredients. Top with the remaining mozzarella and parmesan cheese.
- Bake for 30 minutes until the cheese begins to lightly brown and the lasagna is bubbling.
- Remove from the oven and serve with some fresh basil.
Notes
Salt the eggplant: Although you can skip this step, salting the eggplant draws out the bitter flavor a lot of people don't like.
Drain the ricotta cheese: Put the ricotta in a paper towel lined colander for 5 minutes to drain off the excess moisture (this will stop the eggplant lasagna being too watery).
Let it sit before serving: If you serve the lasagna as soon as it's cooked, it will be harder to cut into neat squares. It will also be very hot. So it's best to give it 10 minutes to rest before slicing and serving.
Drain the ricotta cheese: Put the ricotta in a paper towel lined colander for 5 minutes to drain off the excess moisture (this will stop the eggplant lasagna being too watery).
Let it sit before serving: If you serve the lasagna as soon as it's cooked, it will be harder to cut into neat squares. It will also be very hot. So it's best to give it 10 minutes to rest before slicing and serving.
Nutrition
Calories: 289kcal | Carbohydrates: 10g | Protein: 17g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 1648mg | Potassium: 519mg | Fiber: 3g | Sugar: 5g | Vitamin A: 589IU | Vitamin C: 6mg | Calcium: 224mg | Iron: 2mg
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