Eggplant Lasagna

From Natalie:

I am always looking for low-carb alternatives to my favorite foods and this is a great one.  It is really delicious and almost guilt free!

Ingredients:

  • One medium size Eggplant
  • 1/2 cup of milk
  • 2 eggs
  • Jane’s Crazy Salt
  • Ground pepper
  • Tomato Sauce ( you will need about 2 quarts.  I make my own…a recipe for another time.)
  • One 15 oz. container of Part-skim Ricotta cheese.
  • Fresh Parmesan cheese
  • Extra Virgin Olive Oil
  • 2 cups shredded Mozzarella Cheese

Slice the eggplant thin, about 1/8 inch slices.  Pour olive oil on the bottom of a large frying pan.  As it is heating, dredge the eggplant in a mixture of 1 egg, 1/2 cup of milk and Crazy Salt and pepper.  Turn over eggplant in mixture and put into the hot oil.  Turn over frequently, just until golden brown and tender.

Put a piece of paper towel at the bottom of a plate.  When the eggplant is brown put them on the paper towel to absorb the oil.  Continue in this fashion, layering the eggplant and paper towel until the whole eggplant is browned.

Mix the Ricotta cheese with one egg, Crazy Salt and pepper and fresh grated Parmesan cheese (to taste).

I used an aluminum pan that was 8.5 inches X 8.5 inches.

Put a little of the tomato sauce at the bottom of the pan so it is lightly covered.  Put a layer of eggplant over this sauce.  Dollop the Ricotta over the eggplant.  Put some of the shredded Mozzarella over the Ricotta.  Put about 1 cup of sauce over the cheese layer.  Do the next layer of eggplant, then cheese, then sauce.  You should have enough for 3 layers.  After the third layer of eggplant, don’t put Ricotta on it.  Just top with sauce and then Mozzarella cheese.

Bake in the oven at 350 degrees for 20 minutes.  Serve hot!

Enjoy…would love to hear how you like it!

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Posted on July 4, 2011, in Vegetables, Vegetarian Options and tagged , , , . Bookmark the permalink. Leave a comment.

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