|Photo: U.S. Dept. of Agriculture|
Eggplant is Delicious
Eggplants, also known as aubergines, are a species of nightshade plant, so those with nightshade allergies should avoid them.
For the rest of us, there are some really delicious recipes to use with eggplant, including the Low-carb Eggplant and Spinach Lasagna Recipe below.
My eggplant lasagna dishes have been received very well. I hope you enjoy the following recipe.
Low-carb Eggplant and Spinach Lasagna Recipe
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A healthy low-carb meal!Ingredients:
- 20 ounces part skim ricotta cheese
- 8 ounces part skim mozzarella cheese, grated
- 1/2 lb. cooked, lean hamburger, drained
- 2 medium eggplants
- 1 egg
- 10 ounces of cooked frozen or fresh spinach, drained
- 16 ounces of crushed tomatoes
- 2 tbsp. minced garlic
- 1 tbsp. olive oil
- 1 medium onion
- 2 tbsp. fresh chopped parsley
- 2 tsp. Italian seasoning
- Do not peel eggplant. Cut the eggplant lengthwise into 1/2 inch slices, and place the slices on cookie sheets that have been sprayed with Pam. Salt and pepper. Bake 7 minutes at 350 degrees, then turn and bake another 7 minutes.
- While that is baking, in a saucepan, heat the olive oil, and saute the diced onion and minced garlic. Add the pre-cooked hamburger, tomato sauce and spinach. Simmer for 30 minutes.
- In a bowl, mix the egg, ricotta cheese, 1/2 the mozzarella, Italian seasoning, parsley and salt and pepper.
- In a large baking dish, layer the tomato sauce, eggplant slices, cheese mixture, and repeat. Top with the remaining mozzarella cheese. Cover and bake at 375 degrees for 1 hour.
- Remove the cover and brown the cheese for 5 to 10 minutes, then let the lasagne rest for 10 to 15 minutes before serving. Serve with a salad.