Saturday, June 9, 2012

Eggplant Lasagna

We miss Italian food, eating Paleo all the time. But I figured out how to get around it! Eggplant makes for perfect noodle substitute, as long as you peel it.


One large, fat eggplant, peeled and sliced very thinly (use a mandolin if possible)
1 pound (or a little more) ground beef
1 small onion, chopped
1 tsp minced garlic
1 small can of tomato sauce
1 16-oz package of shredded mozzarella
2 lb tub of ricotta cheese
fresh oregano
salt and pepper

Peel and slice the eggplant while you brown the ground beef in a saucepan along with the onion and garlic. Once the meat is browned, add the sauce, dash of salt and pepper, and a small bunch of fresh oregano (or 1/2 tsp dry), and stir together well on low heat. Turn off heat, and spray olive oil into bottom of large glass baking dish. Mix the ricotta and a handful of mozzarella in a big bowl together.
Time to start layering!
Spread a layer of meat sauce on the bottom of the dish, then top with a layer of eggplant.
Spread a layer of ricotta on top of that, followed by a final layer of meat sauce and another layer of eggplant.
Spread the rest of the ricotta on top, then a final layer of eggplant, topped with the rest of the bag of mozzarella.

Bake at 350 degrees F for 30 minutes, and enjoy!

**QUICK POST NOTE** After cooking this, I realized it was a bit too cheesy, so maybe next time only 1 pound of ricotta is necessary :P