Lasagna / Eggplant parmesana WOW, Good!

I made my version of eggplant parmesana (sp?) lasagna stuff. I made it just like I do regular lasagna,but substituted sauted eggplant instead of noodles, and added shredded parmesean cheese to the ricotta mix. It turned out awesome! My husband even liked it! Here is what I used: 1 large eggplant 1 package shredded mozzerella 1 15oz ricotta, (or bigger if you like lots) 1 egg 1 lb mild itailian sausage (change or omitt to your liking) 1 package shredded parmesan 1 bottle favorite sauce (I like prego cheese and garlic) Wash and dry eggplant, slice lengthwise into thin oblong strips. Saute in choice of oil (I used I can't believe it's not butter, or you could leave eggplant raw and add a little cooking time if you don't want to saute it.) Set aside. Combine ricotta cheese, egg, and approx 1/2 of shredded parmesan in bowl. Spray bottom of pan with choice of non stick. I browned my sausage and combined it with the sauce prior as well Place layer of eggplant in bottom, layer of meat/sauce, layer of ricotta mixture, sprinkle with mozzarella, repeat for one or two additional layers Sprinkle remaining mozarella and parmesan on top Bake 350 degrees until warm in center, approx 25 minutes. (if you compile it while your sauce and eggplant are still pretty warm, you basiclly only have to wait for the cheese to melt and for the ricotta mix to heat a bit.) I liked it. I know everyone makes lasagna differently so you could add or change to fit your tastes. I was leary to experiment with the eggplant, but it was darn good, and low carb!

You can leave the peel on, or cut it off. The peel can make the eggplant a little harder to bite through, but when it cooks, you don't really notice it. I had no idea how to use an eggplant. I was told you can use the entire thing, except the stem. Cottage cheese works well too, and cheaper. Have you tried it yet?

Hi Lori, So I saw this recipe last week and I decided to make it this weekend. All I can say is THANK YOU AND OH MY G*D!!!!!!! My neighbor was licking the plate clean! It was soooooooo good it was crazy crazy crazy good! I needed a new low carb recipe that was quick and easy and re-heatable and now I have it! THANK YOU!!!!!!!! Ilyssa

You are so welcome! I am tickled that you liked it so much. I was kind of thinkin' that eggplant could be substitued for carb items in other dishes too. I may have to experiment. I thought that it taste like sauted onion after I cooked it. So maybe I could use it in a enchilada casserole type dish in place of tortilla or other pasta type dishes. I don't know, but I am going to play with it some more.

Eggplant can totally be substitued for lots of things. I used to make this a lot when i was newly post op. I loved it, but got a bit tired of it eventually. I just made it recently again and realized I still love it. It's great b/c this freezes really well, so I will make it, put it in individual portions and freeze them and take it out as I go. Let me know what you think. BTW, congrats on your loses, your doing great and I love your puppies! I had a begal!!! 1 lb ground beef (90% fat free) (or any ground or diced meat, I think ground would work best) 1 large onion diced (I like it diced large, its up to you) 1 8oz package mushrooms quartered (you can use baby bells or white mushrooms) 1 large eggplant (no bruises on the skin) 3 - 4 large cloves fresh garlic (sliced or minced, it's up to you, I mince) 2 small cans tomato sauce (have an extra can on hand if you want to make it saucier) Pre-heat oven to 375 (most important), cut top of eggplant off, then slice in half. In a baking dish drizzled olive oil (enough to keep eggplant moist) (I line the baking dish with aluminum foil then do the oil), bake with the skin side up for about 45 - 60 minutes (you want the eggplant soft, start feeling it after 30 minutes). Once it's nice and soft take out of the oven and let cool. Once cool carefully peel and dice. I do this on a hard plate, b/c the juices are too good to loose on a cutting board! While eggplant is cooling, brown the meat in a 12" pan, drain all fat! Once brown, move meat over to one side and put in the onions, mushrooms and garlic on the other side of the pan. Mix the veggies together keeping meat separate and cover for about 5 minutes until the onions start to be translucent then mix together with meat and continue to cook till onions are nice and soft. Once soft add the diced eggplant (and whatever juice is from eggplant), give a good stir to the whole thing, cook for about another 5 - 10 minutes, then add the tomato sauce one can at a time (first can mix and coat everything, add second can, mix and cook for 15 minutes). I serve alone, if serving over rice you may want to add extra sauce. Rice absorbs the liquids. I don't like it too saucy.

MMMM....that sounds good! I am gonna try it! Thanks for the new idea

This recipe sounds phenomenal i can't wait to try it! I think i'd make them into eggplant rollatini's by putting some spinach in them and rolling them up, I adore this when i used to go out to an Italian restaurant i bet i'd enjoy it at home too. Thank you and have a wonderful 4th of July, ANDI