EGGPLANT LASAGNA (Low-Carb, Gluten-Free)

Eggplant Lasagna (Low-Carb, Gluten-Free)

A hearty Italian-inspired dish using eggplant instead of pasta sheets.

Key Info:

• Prep Time: 45 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 35 minutes
• Servings: 8
• Difficulty: Medium
• Dietary: Gluten-free, Low-carb

Equipment Needed:

• Large baking dish (9×13 inch)
• Baking sheets
• Sharp knife
• Large skillet
• Paper towels
• Mixing bowls
• (Alternative: Disposable aluminum pan for easy cleanup)

Ingredients:

For the Eggplant:

• 2-3 large eggplants (about 3 lbs/1.4 kg)
• 3 tbsp olive oil (45ml)
• 1 tsp salt (5g)
• ½ tsp black pepper (2.5g)

For the Meat Sauce:

• 1 lb ground beef (450g) [substitute: ground turkey]
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 cans (28 oz/800g each) crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste

For the Cheese Filling:

• 1½ cups ricotta (375g) [substitute: cottage cheese]
• ½ cup grated Parmesan (50g)
• 1 large egg
• 1½ cups shredded mozzarella (150g)

Method:

1. Preheat oven to 400°F/200°C
2. Slice eggplants ½ inch thick
   Look for even thickness for consistent cooking

3. Salt eggplant slices and let rest 15 minutes
   This draws out bitter moisture
4. Pat eggplant dry thoroughly with paper towels
5. Brush with olive oil, season with pepper
   Should be lightly coated, not dripping
6. Roast eggplant 15-20 minutes until golden
   Edges should be slightly crispy

7. Make meat sauce:
   • Brown beef in skillet
   • Add onions, garlic
   • Stir in tomatoes and herbs
   • Simmer 15 minutes
8. Mix cheese filling:
   Combine ricotta, Parmesan, egg until smooth

9. Layer in baking dish:
   • Meat sauce
   • Eggplant
   • Ricotta mixture
   • Mozzarella
   • Repeat layers

10. Bake at 375°F/190°C for 25-30 minutes
    Cheese should be golden and bubbly

Crucial Tips:

• Don’t skip salting the eggplant
• Let rest 10 minutes before cutting
• Drain excess liquid from ricotta
• Keep layers even for best results

Storage:

• Refrigerate: Up to 4 days
• Freeze: Up to 3 months
• Reheat covered at 350°F/175°C

Common Mistakes:

• Skipping the salting step
• Using too much oil
• Not patting eggplant dry enough
• Overcrowding the baking sheet

Variations:

• Vegetarian: Use mushroom sauce
• Spicy: Add red pepper flakes
• Mediterranean: Add spinach layers
• Extra cheesy: Add provolone layer