Eggplant lasagna

Eggplant lasagna is a delicious and low-carb alternative to traditional lasagna that uses eggplant slices instead of pasta sheets. Here’s a basic recipe to guide you:

Ingredients:

• 2 large eggplants, sliced lengthwise (about 1/4 inch thick)
• 1 pound ground beef or Italian sausage (optional)
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 can (14 ounces) tomato sauce
• 1 can (6 ounces) tomato paste
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• Salt and pepper to taste
• 2 cups ricotta cheese
• 1 large egg
• 3 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Prepare the Eggplant:
   • Preheat your oven to 375°F (190°C).
   • Slice the eggplants lengthwise into 1/4-inch thick slices.
   • Lay the slices on a baking sheet, sprinkle with salt, and let them sit for about 15-20 minutes. This helps draw out excess moisture.
2. Cook the Meat Sauce:
   • In a large skillet, cook the ground beef or Italian sausage over medium heat until browned.
   • Add the chopped onion and garlic, cooking until the onion is softened.
   • Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, and pepper. Simmer for about 15-20 minutes, allowing the flavors to meld.
3. Prepare the Ricotta Mixture:
   • In a bowl, mix the ricotta cheese with a beaten egg. Season with salt and pepper to taste.
4. Assemble the Lasagna:
   • Pat the eggplant slices dry with a paper towel to remove excess moisture.
   • In a greased baking dish, layer the ingredients in the following order:
     • Spread a thin layer of meat sauce on the bottom.
     • Place a layer of eggplant slices.
     • Spread half of the ricotta mixture on top of the eggplant.
     • Sprinkle with mozzarella and Parmesan cheese.
     • Repeat the layers, finishing with a layer of meat sauce and a generous amount of cheese on top.
5. Bake:
   • Cover the baking dish with aluminum foil and bake for 25-30 minutes.
   • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
6. Serve:
   • Allow the lasagna to cool for a few minutes before slicing.
   • Garnish with fresh basil or parsley if desired.

Enjoy your delicious eggplant lasagna! You can customize the recipe by adding other vegetables or adjusting the seasonings to suit your taste.