Thursday, September 4, 2008

Eggplant lassagna

Last night I made eggplant lassagna. I just kinda took the idea from someone that said they used zucchini instead of lassagna noodles. This was fairly easy with the exception that I made my own sauce so it took a little longer.

Here is the lassagna when it first came out:

Then, once I added the cheese:

This is the final product with some fresh steamed corn:

This was fairly simple to make. I only used about 12 slices of eggplant, but you could always overlap your slices to cover the casserole dish completely and use the whole eggplant. I used about half. Here's the recipe:

Eggplant (12 slices or more to cover casserole)

Pasta sauce ( 1 jar or 1 homeade pasta sauce recipe)

1/2 lb lean ground beef (I don't use a lot of meat these day just enough for the fiance to be happy)

2 cups of mozzarella (Fat free, reduced, part skim or whole milk; I used 1/2 fat free & 1/2 part skim)

15 oz. ricotta cheese

1/4 cup reduced-fat parmesan

1 egg ( I used 1/4 cup breadcrumbs bc I forgot I didn't have an egg)

Cook your groud beef and add the pasta sauce and simmer for a few minutes. Cut your eggplant slices. I had a fat eggplant so I used 6 slices per layer. I did have some open areas, so if you want to cover completely, I would overlap slices until covered. Pour a little sauce in the bottom of the casserole dish; about 1/4 to 1/2 cup to lightly cover the bottom. Arrange eggplant slices next. Mix the ricotta cheese with the parmesan cheese and egg (I used bread crumbs this one time for lack of an egg). I then spread the ricotta next, but I would suggest switching the ricotta cheese layer and the mozzarella layer. So, sprinkle 1 cup mozzarella over eggplant, then half of the meat sauce, then ricotta. Layer eggplant over that and the the remaining meat sauce. Cover with foil and bake at 400 degrees for 30 minutes. Then, take it out, uncover the foil and sprinkle remaining cheese on top and return to the over for 5-10 more minutes until cheese has melted to your desire. I got 6 servings out of my casserole.

I would definitely layer first:

the sauce, eggplant, mozzarella, meat sauce, ricotta, eggplant, meat sauce, mozzarella


the sauce, eggplant, ricotta, meat sauce, mozzarella, eggplant, meat sauce, mozzarella

It was still good, but the mozzarella layers were to close together. Also, because I used bread crumbs unstead of egg to keep the ricotta together, it changed the taste of the ricotta a little. Not bad, just different.

The nutrition for the way I prepared it is:

346 calories

14g fat

859g sodium

26g carbs

5g fiber

30g protein

It was a little more fat than I would have liked, but that can be fixed with turkey instead of beef and using all fat free mozzarella next time and fat free ricotta.

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