I LOVE lasagna, mainly because I love pasta. But since I’ve been more in touch with my healthier side, I decided to try out Eggplant Lasagna. This was only my second time making it, and I love it. It is way less hassle than “real” lasagna, but is just as satisfying.
There are a few things I learned the second time around. For example, get two eggplants, I only used one but definitely would have to have two or maybe 3 if you are feeding more than 2 people. Also, I have a veggie slicer but chose not to use it because I was being lazy and did not feel like getting it out, but next time I will be using my slicer so the pieces of eggplant can be the same size and thickness.
This is a recipe where you can add or take away whatever you prefer. I used ground beef this time, but next time I might try chicken with black beans and corn to make it a mexican eggplant lasagna. You really can mold it into anything you want it to be.
What you will need:
1 lb Ground beef
Marinara sauce, I used Trader Joe’s Organic Tomato Basil, but anything would be fine
1 Cup of Ricotta Cheese
1 Cup of Chopped Spinach
1/2 Cup of Parmesan Cheese
1 Cup of Mozzerella Cheese
1. Pre-heat oven to 350 degrees and Slice eggplant lengthwise or in medalions, either way is fine.
2. Arrange eggplant on a baking sheet, brush with olive oil, then sprinkle with salt and pepper.
3. Bake 10-12 minutes and flip once during cooking
4. Cook and drain ground beef.
5. Then, using the same skillet as the ground beef, combine the marinara and ground beef on a medium temp stove, simmer for about 15-20 minutes.
6. In a bowl whisk the egg, then add ricotta cheese, and parmesan cheese, season with salt and pepper.
Now you are ready to layer!
I put a little sauce at the bottom as opposed to oil to keep the eggplant from sticking. Also, since its just me and my husband eating, I made a mini lasagna, so if you are feeding a family of 4 or larger you need to double everything and use a regular size lasagna baking dish.
:::Layers go as following:::
Eggplant, Ricotta mixture, Marinara mixture…repeat until you are at the rim of the baking dish and end with the marinara layer.
Sprinkle the mozzarella cheese on top.
Bake for 30-40 minutes or until cheese is golden brown around the edges.
My pictures for this recipe aren’t that great because for some reason I was like a crazy person cooking this and my kitchen was sooooo messy, usually I’m pretty good about cleaning as I go, so forgive the out of place items in any picture.