Tuesday, August 28, 2012

Eggplant Lasagna

I love lasagna

trouble is, it's something that the DH has never been that fond of, and now days, as he has to decide just where he's willing to use his carbohydrate allowance, it's too carb heavy for him to eat

but we recently discovered a new way to make a lasagna that not only is okay for him to eat, but he really likes too

 Here's the ingredient list:
2 medium egg plants
2 cups pasta sauce
1/4 pound Italian sausage (about 1 link)
1/2 pound ground beef
2 eggs
1 15 ounce container of ricotta cheese
8 ounces shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
sea salt
olive oil
cooking spray

Begin by preparing the eggplant
preheat the oven to 400 degrees, put parchment paper on 2 cookie sheets

peel the eggplants and slice them in 1/4 inch slices

brush both sides of slices lightly with olive oil and sprinkle with sea salt

roast in preheated oven for 20 minutes

While the eggplant is roasting, brown the sausage and the ground beef in a skillet, drain off the fat

pour the pasta sauce into the skillet and heat

in a bowl, beat 2 eggs. add the ricotta cheese, 6 ounces of mozzarella cheese and 1/4 cup Parmesan cheese and mix well

To assemble the lasagna

Spray a 9 inch square Pyrex pan with cooking spray

put a small amount of sauce in the bottom of the pan

arrange a layer of roasted eggplant over the sauce

use about a tablespoon of the egg/cheese mixture on top of each slice of eggplant and top with sauce

repeat these layers until all of the eggplant has been used

top the final layer of sauce with the remaining mozzarella and Parmesan cheese

Bake at 350 degrees for 30 minutes

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