EGG PLANT LASAGNA

How to Make The Most Amazing Eggplant Lasagna. This is the Most Amazing Eggplant Lasagna that's full of cheesy goodness, without the pasta! Great for a gluten-free lasagna option or just for sneaking in a healthy vegetable. 

Looks 👀 what I made for lunch to eat when I break my fast at noon!!!! First time making - eggplant 🍆 lasagna with portabella mushrooms, crushed baby seaweed, and freshly spiced!!! Surprisingly, for someone who really did not like cooking for decades. I had so much fun and a wonderful morning in the kitchen singing while cooking.

Note: I ended up cutting up fresh tomatoes instead of the canned suggested in this recipe. I also modified it some, by adding the mushrooms instead of the meat. And next time, after baking the egg plant I'm going to remove the pealing.

INGREDIENTS

EGGPLANT

2 eggplants, sliced lengthwise (1/4 inch thick)

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon black pepper

SAUCE

1 pound sweet Italian sausage or ground beef

1/2 large white onion, minced

3 cloves garlic, crushed

1 (28 ounce can) crushed tomatoes

12 (6 ounce can) tomato paste

1 (8 oz can) tomato sauce

½ cup white wine

½ cup chopped fresh basil

1 teaspoon ground oregano

½ teaspoon salt

¼ teaspoon ground black pepper

¼ cup + 2 tablespoons chopped fresh parsley (divided)

CHEESE

15 ounces ricotta cheese

1 large egg

½ teaspoon salt

⅛ teaspoon ground nutmeg

1 pound deli sliced mozzarella cheese

1 cup freshly grated Parmesan cheese

INSTRUCTIONS

1. Preheat oven to 400 degrees F. Lightly grease 2 baking sheets.

2. Lay eggplant slices out onto prepared baking sheets into a single layer. Drizzle lightly with olive oil and season with salt and pepper. Roast in the preheated oven until tender, about 25 minutes, turning halfway through.

3. Meanwhile, in a large pot over medium heat, add in ground sausage or ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. 

4. Stir in fresh basil, oregano, ½ teaspoon salt, pepper, and ¼ cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine. Stir well and bring to a simmer. Reduce heat to low and simmer 30 minutes (or up to 4 hours).

5. In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, ½ teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.

6. Lightly grease a deep 9x13 pan.To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 6 eggplant slices on top to cover the bottom of the pan. Spread with ⅓ of the ricotta cheese mixture. Top with ¼ of mozzarella cheese slices. Spoon 1½ cups meat sauce over mozzarella, then sprinkle with ¼ cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of eggplant, topped with another 1 cup of meat sauce to cover the eggplant. Top with remaining mozzarella and Parmesan cheese. 

7. Bake in preheated oven for 30 to 35 minutes. Serve hot.