Eggplant Lasagna
Recipe by: Janice Hrushka of Balanced Terrain Analysis
Comfort food at its finest! Enjoy a warm, hearty homemade meal without breaking your keto macros!
Ingredients
2 Eggplant (large, trimmed, sliced lengthwise 1/4- to 1/2-inch thick)
2 tbsp Avocado Oil (divided)
Sea Salt & Black Pepper (divided)
1 1/2 lbs Extra Lean Ground Beef
1 1/2 cups Tomato Sauce
1 tbsp Italian Seasoning
1 1/2 cups Ricotta Cheese
1 Egg
6 oz Mozzarella Cheese (shredded)
Directions
Preheat the oven to 400ºF (205ºC). Line a baking sheet with parchment paper.
Brush each of the eggplant slices with oil and season with salt and pepper. Place them on the baking sheet and cook for 15 minutes or until soft.
Meanwhile, heat a large skillet over medium-high heat. Cook the ground beef for 10 minutes or until cooked through, breaking it up as it browns. Drain any excess liquid and season with salt and pepper.
Stir in the tomato sauce and Italian seasoning. Simmer for five minutes or until warmed through. Remove from heat.
In a bowl, whisk the ricotta and egg together.
In a glass baking dish, arrange the eggplant slices in an even layer. Spread the meat mixture evenly over top, followed by the ricotta mixture. Repeat the layers until all ingredients are used up.
Sprinkle the mozzarella evenly overtop and bake for 15 to 20 minutes or until the cheese is golden brown. Let cool slightly and enjoy!
Nutrition
Amount per serving (8 servings)
Calories 358
Fat 22g
Carbs 14g
Fiber 5g
Sugar 7g
Protein 27g
Cholesterol 120mg
Sodium 192mg
Vitamin A 636IU
Vitamin C 6mg
Calcium 204mg
Iron 3mg
Leftovers: Refrigerate in an airtight container for up to four days, or freeze if longer.
Serving Size: A 9- x 13-inch baking dish was used to make eight servings.
Dairy-Free: Use vegan cheese instead.
More Flavour: Add fresh basil and parmesan. Use marinara instead of tomato sauce.
No Ground Beef: Use ground bison, chicken, turkey, or lentils instead.
Recipe by:
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