eggplant lasagna.

I just love lasagna but I don't love all the carbs that go along with it. Especially since eating it with garlic bread is mandatory- i.e. even more carbs. I was thrilled to find that eggplant makes for a great, healthy noodle substitute.  With this recipe, you still get the rich beefy, cheesy combination that lasagna offers plus healthy veggies too! Big thanks to my husband Grant for not complaining [too much] about this seemingly scary dinner!

Ingredients

Olive oil (I used my Misto sprayer)
1 eggplant, chopped
Salt and black pepper
1 1/2 cups marinara sauce
1/2-1 pound cooked and drained ground beef (optional)
1 large egg
7.5 oz ricotta or cottage cheese
1-2 teaspoons dried oregano, garlic, and basil
1-2 cups grated mozzarella 
1/4-1/2 cup grated Parmesan 

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Directions

1. Heat oven to 450° F.  Spray or pour olive oil on baking sheet. Arrange the eggplant in a single layer on the baking sheet and turn to coat in the oil; season with salt and pepper.
2. Bake the eggplant, rotating the baking sheets halfway through, until soft and beginning to brown, 12 to 15 minutes; let cool. Reduce heat to 400° F.
3. Meanwhile, cook and drain ground beef and combine with marinara sauce. In a large bowl, whisk together the eggs, ricotta, oregano, salt, and pepper.
4. Arrange layer of sauce/beef, layer of eggplant, layer of egg/ricotta mixture, layer of mozzarella, and finally a layer of parmesan. 
5. Repeat until all ingredients are used, ending with a layer of sauce/beef. Sprinkle more oregano, garlic, and basil on top, if desired.
6. Bake until the cheese has melted and the sauce is bubbling, 20 to 25 minutes. Let cool for 5 minutes before serving.

Recipe Inspired by

Real Simple & my Grandma's lasagna