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Discussion Starter · #1 · (Edited)
I have been enjoying the low-carb/keto recipe site wholesomeyum.com and made her Eggplant Lasagna last night. It was (and still is) delicious! I can see this becoming a comfort-food staple.

One of the things I like about her recipes is that they are maximum 10 ingredients. She keeps it simple.

1 tsp Olive oil
2 cloves Garlic (minced)
1 1/2 lb Ground beef
1 tsp Sea salt
1/2 tsp Black pepper
1 1/2 cup Marinara sauce (or more - see notes**)
1 tbsp Italian seasoning
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1 medium Eggplant (~1 1/4 lb); sliced lengthwise into 8 slices, about 1/4"-1/2" thick (see notes***)
2 tbsp Olive oil
Sea salt
Black pepper
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8 oz Ricotta cheese
1/2 cup Grated parmesan cheese
1 large Egg
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2 cup Mozzarella cheese

Meat Sauce:

- Heat oil in a large pan over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant. Add the ground beef.
- Season with sea salt and black pepper. Cook until browned (about 10 minutes), breaking apart the meat with a spoon or spatula.
- Stir in marinara sauce and Italian seasoning. Reduce heat to a gentle simmer. Simmer for about 10 minutes while preheating the oven and preparing the eggplant.

Eggplant:

- Meanwhile, preheat the oven to 400 degrees F (204 degrees C). Line and grease a baking sheet.
- Arrange the eggplant slices in a single layer on a large baking sheet (or two small ones). Brush both sides with olive oil. Season with sea salt and black pepper.
- Roast the eggplant in the oven for about 15 minutes, until soft.
- When done, remove from the oven and leave the oven on at 400 degrees F (204 degrees C).

Cheese Filling:

- Meanwhile, make the cheese filling. In a small bowl, stir together the ricotta cheese, Parmesan cheese, and egg.

Assembly:

- Line the bottom of a 9x13 in (23x33 cm) glass or stoneware casserole dish with a single layer of roasted eggplant slices. Top each slice with the ground beef marinara mixture. Spread the ricotta mixture on top. Sprinkle with shredded mozzarella cheese.
- Repeat the layers again, with shredded mozzarella last. (You'll end up with 4 oblong stacks - one serving will be 1/2 of one of these.)

Bake for 15 minutes, until the cheese on top is melted and golden.
 

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Discussion Starter · #3 ·
I'll have to try it if I can find some decent eggplant around here at this time of year.
It will be worth a statewide Minnesota hunt! When you find it, do it proud and make the slices on the thicker side. One of mine wasn't as thick and the eggplant got a bit lost in the rest of the gooey goodness :)
 
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Even in my current state of feeling sickly, that looks delicious. Will be checking out that website for sure. Thanks moon!!!
 
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Discussion Starter · #5 ·
Made this again and did 3 layers of eggplant vs 2 with same quantities everything else to boost the eggplant ratio and that took it beyond fantastic! My bg definitely approves of this dish
 

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The eggplant lasagna recipe is a vegetarian version of the classic Italian dish. It is made by layering slices of grilled or roasted eggplant with a filling made of ricotta or mozzarella cheese, tomato sauce, and herbs. The layers are baked in the oven until the cheese is melted and the dish is heated. Some variations of eggplant lasagna may also include vegetables such as bell peppers, onions, and mushrooms, or protein sources such as tofu or beans.
To make the eggplant lasagna recipe, you will need:
  • Eggplant: Slice the eggplant into thin rounds and grill or roast them until they are tender. You may want to sprinkle them with salt before cooking to help draw out some of the moisture.
  • Tomato sauce: Use your favorite marinara or homemade tomato sauce for the filling.
  • Cheese: Ricotta or mozzarella cheese works well in eggplant lasagna. You can also use a combination of both.
  • Herbs: Fresh or dried basil, oregano, and parsley all add flavor to the dish.
Let the lasagna cool for a few minutes before serving. Enjoy!
 
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