Eggplant Lasagna

This Eggplant Lasagna replaces traditional pasta with layers of tender eggplant, creating a delicious low-carb alternative that is both hearty and flavorful. Topped with rich marinara and melted cheese, it's an Italian classic with a healthy twist.

Ingredients

• Eggplant - 1 medium (approx. 300g)
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Ground beef - 200g (or ground turkey for lighter option)
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Marinara sauce - 300ml (preferably no added sugar)
• Ricotta cheese - 100g
• Mozzarella cheese - 150g, shredded
• Parmesan cheese - 30g, grated
• Italian seasoning - 1 teaspoon
• Black pepper - to taste

Steps

1. Preheat the oven to 190°C (375°F).
2. Slice the eggplant into 0.5 cm thick slices, sprinkle with salt, and let sit for 20 minutes to draw out moisture.
3. Rinse the eggplant slices under cold water and pat dry with paper towels.
4. In a skillet over medium heat, add 1 tablespoon of olive oil and sauté the diced onion and minced garlic until translucent.
5. Add the ground beef to the skillet, season with Italian seasoning, salt, and pepper, and cook until browned. Drain excess fat if necessary.
6. Stir in the marinara sauce and let simmer for 5 minutes, then remove from heat.
7. In a separate bowl, mix the ricotta cheese with a pinch of salt and black pepper.
8. In a baking dish, spread a thin layer of the meat sauce, followed by a layer of eggplant slices, a layer of ricotta, and a sprinkle of mozzarella. Repeat the layers until all ingredients are used, finishing with a layer of meat sauce topped with mozzarella and Parmesan cheese.
9. Drizzle the remaining tablespoon of olive oil on top.
10. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
11. Let it cool for 5 minutes before slicing and serving.

Nutrition

• Calories: 450
• Protein: 32 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 700 mg
• Cholesterol: 70 mg
• Total Fat: 28 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in dietary fiber from eggplant, promoting digestive health.

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