Eggplant Lasagna
Okay, let’s get real for a second — is there anyone out there who actually DOESN’T love lasagna? Anyone? Didn’t think so. Lasagna is one of those foods that is so hearty and comforting, it’ll bring a smile to everyone’s face (and drool to everyone’s lips) the moment it comes out of the oven.
Now I know what you’re thinking and yes, it’s true — Lasagna is a filling dish that some people might try to avoid having too often, which is totally fair! However, do I have a solution for you! Enter my signature Eggplant Lasagna, with all the ooey-gooey goodness of the classic Italian dish, just without the thick pasta noodles! Talk about a WIN-WIN!
Even though I’ve been a fan for years, I feel as though eggplants are finally getting the recognition they deserve as one of the most delicious vegetables out there! When they are cooked to perfection, the texture is so satisfying and quite honestly acts as the perfect replacement for carb-heavy noodles!
And the best part of all? It’s super easy to make. So, without further ado, here is my Eggplant Lasagna recipe. Hope you enjoy it! Don’t forget to take a picture and share it with me on social if you make this dish for you and your family!
Ingredients:
2 large eggplants (2 1⁄2-3 pounds total), cut lengthwise into 1⁄4-inch thick slices
1 tablespoon extra-virgin olive oil
12 ounces lean ground beef
1 cup chopped onion
2 cloves garlic, minced
1 (28 ounce) can no-salt-added crushed tomatoes
1⁄4 cup dry red wine
1 teaspoon dried basil
1 teaspoon dried oregano
3⁄4 teaspoon salt
1⁄4 teaspoon ground pepper
1 1⁄2 cups part-skim ricotta cheese
1 large egg, lightly beaten
1 cup shredded part-skim mozzarella cheese, divided
Preparation:
Line 2 baking sheets with parchment paper. Arrange slices of eggplants on parchment. Roast at 400° for 15 minutes. Meanwhile, heat oil in a large skillet. Add beef and onion; cook until browned. Add garlic and cook an additional minute. Add tomatoes, wine, basil, oregano, salt, and pepper.
Bring to a boil, reduce heat, and simmer until thickened, about 10 minutes.
Combine ricotta and egg. Spread about a cup of tomato mixture in the bottom of a 13- x 9-inch baking dish. Line the bottom of the pan with 1/4 of eggplant slices. Spread with 1/4 of ricotta mixture and mozzarella. Continue layering with ingredients; topping with mozzarella. Bake at 400°, uncovered, for 40 minutes. Allow standing for 10 minutes before serving.