If you’re craving the comforting flavors of lasagna but looking for a lighter, low-carb alternative, eggplant lasagna is the perfect solution. This dish swaps traditional pasta sheets for tender slices of eggplant, layered with a rich tomato sauce, creamy ricotta, and gooey melted cheese. Not only is it delicious, but it’s also packed with nutrients, making it a healthier option that doesn’t compromise on flavor. Let’s dive into how to make this wholesome and satisfying recipe.
Ingredients
For the Eggplant:
- 2 large eggplants, sliced lengthwise into ¼-inch thick slices
- 1 teaspoon of salt
- 2 tablespoons of olive oil
For the Sauce:
- 1 pound of ground beef or Italian sausage (optional for a meat sauce)
- 2 tablespoons of olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 (28-ounce) can of crushed tomatoes
- 2 teaspoons of dried basil
- 1 teaspoon of dried oregano
- Salt and pepper to taste
For the Cheese Mixture:
- 1 cup of ricotta cheese
- 1 egg
- ½ cup of grated Parmesan cheese
- ½ teaspoon of nutmeg (optional for added flavor)
For Assembly:
- 2 cups of shredded mozzarella cheese
- Fresh basil for garnish (optional)
Instructions:
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