Low-carb Eggplant and Spinach Lasagna Recipe

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

Instructions:

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.