Eggplant lasagna

Eggplant lasagna is a delicious and nutritious alternative to traditional lasagna, especially for those looking to reduce their carb intake or incorporate more vegetables into their diet. Here’s a simple recipe for eggplant lasagna:

Ingredients:

1. 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
2. Olive oil
3. Salt and pepper to taste

For the Filling:

1. 1 pound ground beef or turkey (optional)
2. 1 onion, finely chopped
3. 2 cloves garlic, minced
4. 1 can (28 ounces) crushed tomatoes
5. 1 can (6 ounces) tomato paste
6. 1 teaspoon dried oregano
7. 1 teaspoon dried basil
8. Salt and pepper to taste

For the Cheese Mixture:

1. 2 cups ricotta cheese
2. 1 cup grated Parmesan cheese
3. 1 egg
4. 2 tablespoons fresh parsley, chopped

For Layering:

1. 2 cups shredded mozzarella cheese

Instructions:

1. Prepare the Eggplant:
   • Preheat the oven to 375°F (190°C).
   • Place the eggplant slices on a baking sheet.
   • Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
   • Roast in the oven for about 15-20 minutes or until the slices are tender. Set aside.
2. Prepare the Filling:
   • In a large skillet, brown the ground beef or turkey over medium heat (if using).
   • Add chopped onions and garlic, sauté until softened.
   • Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.
   • Simmer the sauce for about 15-20 minutes.
3. Prepare the Cheese Mixture:
   • In a bowl, combine ricotta cheese, grated Parmesan cheese, egg, and chopped parsley. Mix well.
4. Assemble the Lasagna:
   • In a baking dish, spread a small amount of the meat sauce on the bottom.
   • Place a layer of roasted eggplant slices over the sauce.
   • Spread half of the ricotta mixture over the eggplant.
   • Add a layer of meat sauce.
   • Repeat the layers, ending with a layer of meat sauce on top.
   • Sprinkle shredded mozzarella cheese over the top.
5. Bake:
   • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
   • Remove the foil and bake for an additional 15 minutes or until the cheese is melted and bubbly.
6. Serve:
   • Allow the lasagna to cool for a few minutes before slicing.
   • Garnish with additional parsley if desired.

Enjoy your eggplant lasagna! Feel free to customize the recipe by adding your favorite herbs, spices, or additional vegetables to suit your taste.