Eggplant Lasagna
Ingredients
- 1 (1½-lb) eggplant, cut lengthwise into ¼-inch thick slices
- ½ lb lean ground beef
- ½ cup chopped onion
- ½ Tbsp extra virgin olive oil
- 1 clove garlic, minced
- ½ (24-oz) jar no-sugar-added marinara sauce (such as Rao's)
- ¼ cup red wine (or use water)
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp salt
- ⅛ tsp pepper
- ¾ cup ricotta cheese
- 1 large egg white, lightly beaten
- ½ cup shredded mozzarella cheese, divided
- Chopped fresh basil for garnish (optional)
Instructions
- Preheat oven to 400°F. Arrange eggplant slices in a single layer on a large baking sheet coated with cooking spray. Roast 15 to 20 minutes or until just tender.
- Meanwhile, cook beef and onion in hot oil in a large skillet over medium-high 6 to 8 minutes or until browned, stirring occasionally.
- Add garlic; cook 1 minute. Add sauce, wine, basil, oregano, salt, and pepper; bring to a simmer. Reduce heat; cook 10 minutes until thickened, stirring occasionally.
- Combine ricotta and egg in a small bowl. Spread ½ cup sauce in a small baking dish coated with cooking spray. Arrange ¼ eggplant slices to fit over sauce. Dollop about 3 Tbsp ricotta mixture; sprinkle with 2 Tbsp mozzarella.
- Arrange ¼ eggplant slices crosswise over mozzarella. Top with ½ cup sauce, about 3 Tbsp ricotta mixture; and 2 Tbsp mozzarella. Repeat procedure with remaining ingredients to make 2 more layers.
- Bake 30 to 40 minutes or until bubbly. Let stand for 10 to 20 minutes before serving. Garnish with fresh basil, if desired.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
447
|
447
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 31 | 31 |
| Carb (g) | 21 | 21 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 978 | 978 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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