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Cheesy eggplant lasagna: A delicious twist awaits you!

cheesy eggplant lasagna
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A delicious twist on traditional lasagna using eggplant instead of pasta for a healthier, low-carb meal.

Ingredients

Scale
  • 2 large eggplants
  • 500g ground beef
  • 2 cups marinara sauce
  • 2 cups mozzarella cheese
  • 1/2 cup ricotta cheese
  • 1/2 cup parmesan cheese
  • 1 onion, chopped
  • 2 garlic cloves
  • olive oil
  • salt & pepper
  • fresh thyme

Instructions

  1. Slice the eggplants lengthwise and brush with olive oil.
  2. Roast the eggplant slices at 400°F (200°C) for 20 minutes until tender.
  3. In a skillet, cook onion and garlic, then add ground beef and cook until browned.
  4. Stir in marinara sauce and simmer for 10 minutes.
  5. In a baking dish, layer eggplant, meat sauce, ricotta, mozzarella, and parmesan.
  6. Repeat the layers and finish with lots of cheese on top.
  7. Bake for 25–30 minutes until bubbly and golden brown.
  8. Garnish with fresh thyme and serve warm.

Notes

  • For a vegetarian version, omit the ground beef and add more vegetables.
  • Make sure to salt the eggplant slices before roasting to reduce bitterness.
  • This dish can be made ahead and stored in the refrigerator for up to 2 days.

Nutrition

Find it online: https://www.homeydishes.com/cheesy-eggplant-lasagna-recipe/