Eggplant Lasagna

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October 14, 2020

Eggplant Lasagna

Hello everyone, this Eggplant Lasagna is a healthy version of lasagna as you can understand from the name.

This meal is exactly same with lasagna recipe except we are using eggplant instead of pasta! Which make it healthier but I decided to keep sauces same as with original lasagna. I should tell you this, it has an amazing taste!

There are some tricks that you need to be careful about like how thick you should cut eggplant but other than that everything is so simple. It is not quick to cook that much but it will worth the time definitely! 

This recipe more likely for 3 to 4 people but you can double everything and turn it into a big family dinner if you want. I am pretty sure even your kids will love it because you do not really taste eggplant because these two sauces are delicious enough.

My Chicken Shepherd's Pie With Cauliflower Puree and Stuffed Zucchini Boats With Chicken Filling recipes are so similar to this recipe because they are all healthy and tastes are amazing! Both recipes is like this one, we are using vegetables instead of other options which are high on sugar and fat. 

Enjoy this healthy and delicious meal!

Eggplant Lasagna

Eggplant Lasagna

Ipek Jacobs
Eggplant Lasagna is healthy lasagna option as you can understand from the name. We are cutting eggplant into thin layers and using that instead of lasagna which turns out such a delicious meal!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 3 people
Calories 316.67 kcal

Ingredients
  

  • 1 eggplant
  • 1 lb ground beef
  • 1 carrot
  • 1 stalk celery
  • 2 clove garlic
  • 1 small onion
  • 1 small tomato
  • 1 (16 oz) can tomato sauce
  • 1/2 cup beef broth if it is not enough you can add extra 1/2 cup
  • 2-3 tbsp olive oil
  • 1 tbsp butter
  • 1 tbsp flour all purpose
  • 2 cup milk I used %2 less fat milk
  • 2 tsp salt & black pepper for both sauce
  • 1 tsp oregano
  • 1/4 tsp nutmeg
  • parmesan cheese if you want to use

Instructions
 

  • Cut eggplant medium size slices not too thin not too thick.
  • Take an oven pan. Use parchment paper if you have. Place eggplant slices in one layer and brush them with olive oil. Turn other side brush that side with olive too. Do same thing to all eggplant slices and place them in one layer. Use couple oven pan if necessary.
  • Cook eggplants at 375 F (180C) for 15-20 minutes depends on how thick you cut. You can turn other side halfway.
  • While eggplants are cooking, cut carrot, celery, onion, garlic and tomato.
  • Heat 1 tbsp of olive oil in the pan.
  • Add ground beef and cook it while smashing with spoon or spatula to separated into small pieces.
  • Cook till its juice drain.
  • When there is almost no juice left, add onion and cook about 2 minutes till it get little soft.
  • Add carrot and celery cook another 2-3 minutes.
  • Add garlic cook 1 minute.
  • Add tomato. Cook 2 more minutes like that.
  • Add beef broth, tomato sauce and spices. Mix it really good.
  • Let it simmer for at least 15 minutes or till other ingredients ready.
  • If eggplants cooked take them out from oven and let them cool.
  • Melt 1 tbsp butter in the pan.
  • When it melt and start bubbling little bit add 1 tbsp flour. Whisk them for 2-3 minutes.
  • Add half of milk first and keep whisking. Flour pieces are going to start melting and disappearing when it start getting hotter.
  • When milk start getting thicker add other half and keep whisking. It is going to start boiling and getting thicker. You need to keep stirring at this time. When it get thick like sauce you can understand it is done. Another way to understand is check how fluid it is. For that hold your whisk up and check how fast liquid is going down from the side.
  • When everything is ready, take an oven pan. On the bottom, place first ground beef mixture. On top eggplant slices, ground beef and repeat both steps till you finish your eggplant slices.
  • At the end on the top, add bechamel sauce (white sauce) on top with parmesan cheese.
  • Cook at 375 F (180C) for another 10 - 15 minutes. And enjoy while it is hot!
    Eggplant Lasagna

Notes

  • Be careful with thickness of your eggplant. Thin slices will cook quicker than thicker so check after 15 minutes and take out the ones cooked if necessary and keep cooking thicker slices.
  • Calorie calculated without parmesan cheese. And it can change according to size of your eggplant.

Nutrition Facts For Total Serving Of Eggplant Lasagna:

Calorie: 950

Carb: 103.48

Protein: 32.27

Fat: 47.95

Eggplant Lasagna

Eggplant Lasagna

About the author

Hello, my name is Ipek. I born at 1993 in Ankara, Turkey. At 2017, I graduated from Bilkent University Tourism and Hotel Management. Since then I have been working different departments in the hotels but mostly in the restaurant and hotel kitchen. Little after I finish my college life brought me in USA when I was not expecting at all. Currently I am living in FL and sharing all of my knowledge of food and many recipes from my country Turkey to all other cuisines.

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