Saturday, November 14, 2015

Low-carb Eggplant and Spinach Lasagna Recipe

eggplant or aubergine
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

A healthy low-carb meal!

  • 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
  1. 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.
  2. 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.
  3. In a bowl, mix the egg, ricotta cheese, 1/2 the mozzarella, Italian seasoning, parsley and salt and pepper.
  4. 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.
  5. 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.

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