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Eggplant Lasagna BigOven - Save recipe or add to grocery list Yum
Eggplant Lasagna is a great glutton free alternative to traditional Lasagna.
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Rating: 5
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Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. First let’s chop a medium sized onion and 6-8 cloves of garlic. Put the biggest frying pan you own on the stove at medium high. Add 2 tbsp. (or eyeball it) of olive oil. Add the onions and let them just begin to get translucent then add the garlic. Put the chopped beef and the sausage in and break it up with a spatula or pancake flipper. Add the salt and peppers. Keep stirring it up occasionally while you get the eggplant ready.
  2. Pre heat the oven to 500 deg. rinse and dry the eggplants. Slice them crossways into 3/8″ thick slices. Spray some olive oil on 2 cookie sheets. Lay the eggplant slices out on the sheets and spray them with the olive oil. Sprinkle them with salt and pepper. Turn them over and do the other sides. Put the pans in the oven and keep an eye on them. As soon as the eggplant starts to get brown take the pans out and lower the oven temperature to 350 deg.
  3. Spread a very shallow layer of sauce over the bottom of the baking pan and add a layer of the eggplant slices. Add a layer of that super meat mixture. You’ve been keeping it stirred up, right?Put a layer of one of the cheeses on top of the meat layer. We went with provolone. Another layer of sauce, eggplant, meat and cheese. We went with ricotta cheese for this layer. Then finish up with another layer of everything and top it off with Mozzarella. Moisten the top of the mozzarella with a very thin coating of sauce to keep it from browning. You want it soft and creamy. Drizzle with a very little bit of olive oil. Give it a good coat of grated parmesan cheese. Sprinkle with some dried basil and oregano.
  4. Cover it with aluminum foil with the foil tightly wrapped around the edges of the pan. Bake it for a half an hour and remove the foil then bake it for about another 15 minutes or or until the top is looking like you want it to. Hey, you’re the cook so you decide how you want it. Serve it up! With a good chianti or valpollicello or maybe some barolo, mmm, and some hot outa the oven homemade bread. Cover it with aluminum foil with the foil tightly wrapped around the edges of the pan. Bake it for a half an hour and remove the foil then bake it for about another 15 minutes or until the top is looking like you want it to. Hey, you’re the cook so you decide how you want it. Serve it up! With a good chianti or valpollicello or maybe some barolo, mmm, and some hot outa the oven homemade bread.
  5. Now ya got a lot of lasagna left. Put it in the fridge overnight. The next day cut it into whatever size portions you want and put them in zip lock bags in the freezer.Talk about a great quick and easy weeknight dinner. Just heat up the servings in the microwave with a little sauce and grated parm on them.
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