In this recipe eggplant lasagna is mixed with meat is cooked in the oven until it reaches the ideal golden brown color, and it is composed of alternating layers of roasted eggplant, meat sauce, and three distinct types of cheese. a scrumptious low-carb alternative to the standard spaghetti dinner! I like Italian food, and tried-and-true dishes, such as baked ziti and chicken parmesan, are always a solid option for dining out. When I want to enjoy some Italian food without consuming a large number of carbohydrates, I turn to this easy recipe for eggplant lasagna, which is both delicious and simple to prepare. There is no dish that can compare to a substantial lasagna that is layered with cheese and meat that melts in your mouth. Cooking this eggplant lasagna, which is much more to my liking than the traditional one that is made with noodles, couldn't be much simpler. HOW Does One Prepare Eggplant Lasagna? To get started, cut two eggplants into thin slices along their length. The eggplant should be brushed with olive oil, and then seasoned with salt and pepper before being cooked. 
It is best to roast the eggplant until it is tender and has developed a browned color. While the eggplant is cooking, it is time to prepare the sauce. Before adding the marinara sauce to a pan, the ground beef, onions, and garlic should be browned in the skillet. After the sauce has been cooked for a little time, you may proceed with assembling the lasagna. After layering slices of eggplant with cheeses and meat sauce, shredded cheese is sprinkled on top of the baking dish before serving. After baking till golden brown, sprinkle some chopped parsley on top, and then serve. INSTRUCTIONS ON HOW TO CREATE THE PERFECT EGGPLANT LASAGNA Cooking the eggplant is necessary before incorporating it into the lasagna dish. While the lasagna is baking, the eggplant should be precooked to avoid it from getting watery. This will also give a great deal of flavor to the dish. When the eggplant is done cooking, remove it from the oven and use a paper towel to remove any moisture that may have accumulated on it. As the eggplant continues to cook in the lasagna, it may release a little bit of water. Remove any excess moisture from the dish with a spoon or a baster just before serving. 
It is possible to put together the lasagna ahead of time and then bake it when you are ready to serve it. The unbaked lasagna may maintain its quality for a whole day if it is stored in the refrigerator. When I make this meal, I prefer to grate the cheese myself. Because it often includes stabilizers and anti-caking additives, pre-shredded cheese does not melt as well as whole blocks of cheese. To cut down on the number of calories, I will sometimes substitute ricotta and mozzarella made with part skim milk for those made with whole milk. Part-skim cheese may be used in their stead. The lasagna that has been left over may stay fresh in the refrigerator for up to three days. You have the option of rewarming the lasagna in a covered pan until it is well cooked through, or you may reheat individual portions in the microwave for one minute and thirty seconds. DO YOU REMOVE THE SKIN OF THE EGGPLANTS BEFORE YOU COOK THEM? Before I cook my eggplant, I don't peel it. Without the peel, the eggplant has a tendency to lose its structure and become mushy when used in a multi-layered dish like this one. 
You are free to remove the peel if it is something you really want to do, even if it is not essential. CAN EGGPLANT LASAGNA BE FROZEN? The lasagna may be stored quite well in the refrigerator's freezer. After the dish has been prepared, it may be carefully wrapped in aluminum foil, then placed in the freezer for up to two months. Cook the frozen lasagna in the covered oven according to the package's instructions. When baking a dish from frozen, add an extra half an hour to the total time. Before serving and savoring the dish, ensure that the other steps in the recipe have been followed. VARIATIONS IN TASTE Even while the basic version of this lasagna is delicious on its own, you can still make it more suited to your preferences by adding a variety of other ingredients. As a substitute for eggplant, you might use zucchini that has been thinly sliced or even cabbage leaves. Try substituting ground turkey, mild or spicy sausage, or chopped grilled chicken for the ground beef in the sauce. Other options include using chopped grilled chicken. 
Use a creamy sauce in the manner of Alfredo instead of marinara for the sauce. Add-Ins: If you want to make your dish a little more interesting, feel free to throw in some sautéed mushrooms, spinach, kale, bell peppers, olives, or artichoke hearts. Because it is so delicious, you will want to make this dish again and again once you have tasted it for the first time. Ingredients
- 2 eggplants
- 1 tablespoon olive oil divided use
- 1 pound ground beef I use 90% lean
- 1/2 cup onion diced
- 2 teaspoons garlic minced
- 24-ounce jar marinara sauce
- 16 ounces ricotta cheese
- 1/2 teaspoon Italian seasoning
- 1 egg
- 1/2 cup grated parmesan cheese
- 2 cups shredded mozzarella cheese divided use
- 1 tablespoon parsley chopped
- salt and pepper to taste
- cooking spray
Instructions
- Set the oven temperature to 375 degrees Fahrenheit. On a baking sheet, spray cooking oil.
- Trim the ends of the eggplant stems.
Slice the eggplants lengthwise at a thickness of half an inch.
- Salt and pepper should be added after brushing the eggplant slices with 2 tablespoons of olive oil.
- The eggplant should be baked for 15 to 20 minutes, or until it is soft and caramelized.
Remove any extra liquid from the cooked eggplant using a paper towel.
- Make the sauce while the eggplant is cooking. The olive oil should be heated in a large pot over medium heat.
- Add salt and pepper to taste while seasoning the ground meat.
- Cook the beef, breaking it up with a spatula, for 5 to 6 minutes, or until it is browned and well cooked.
- Once the onion has softened, heat for a further three to four minutes.
The garlic must cook for 30 seconds after being added.
- For five minutes, bring the marinara sauce to a boil.
- In a mixing bowl, mash together the ricotta cheese, Italian seasoning, egg, parmesan cheese, salt, and pepper. Blend all of the ingredients well.
- Cooking spray should be used to coat a 2- or 3-litre baking dish.
- On the bottom of the serving plate, distribute a quarter of the sauce. Add a third of the eggplant chunks on top.
Over the eggplant, smear a third of the ricotta mixture and a third of the mozzarella cheese. Layer once again, adding mozzarella cheese at the end.
- Bake for 30 minutes while covered. After 10 more minutes, take the cover off and continue to bake. After adding the parsley, let it stand for 7 to 10 minutes. Slice into wedges just before serving.