Eggplant Lasagna (with meatballs and greens)
This is something that I generally make to use up leftover ingredients after a very Italian style week. You can easily replace the ricotta mixture with leftover ricotta bake (please visit The World According to Eggface for this and many other bariatric friendly recipes).
I usually make this when I have a bunch of homemade meatballs left from another day. In this recipe, I just used a general frozen meatball for the nutritional information (I will include the meatball recipe in another post [and will posthumously link]).
But anyways, on to the recipe and nutritional info:
1. In a medium sauce pan, heat oil over medium-high heat. Add onion and bell pepper and saute until onion becomes translucent (about 5 minutes).
2. Add garlic, chives, 1 tsp of italian seasoning, greens and tomatoes. Bring to a low simmer and reduce heat before adding chopped meatballs. Cook for at least 15 minutes to allow sauce to flavor through before continuing.
3. While sauce is cooking, combine ricotta, eggs, 1/4 cup of Parmesan, 3/4 cup mozzarella and remaining italian seasoning into a medium bowl. Using a whisk or electric mixer, mix until all ingredients are well combined. Set aside.
4. Trim ends off of the eggplant. Using either a mandolin or a very sharp chef's knife, thinly slice eggplant lengthwise. Lay all slices out on paper towels and sprinkle liberally with salt. Let set for approximately 5 minutes, then flip and salt the other side.* Blot both sides of eggplant using paper towels to remove excess moisture and salt.
5. Spoon about 1/4 of your sauce mixture into an un-greased 9x11 baking pan and spread to cover the entire bottom. Using 1/4 of the slices, add a layer of eggplant to cover the sauce (this is where you would usually put the lasagna noodles). Spread 1/4 of the ricotta mixture over the top of the eggplant then top with another 1/4 portion of the sauce mixture. Continue until you've used all of your ingredients. Top with remaining Parmesan and mozzarella.
Optional: Sprinkle the top of your lasagna with Italian seasoning and garlic powder to add a little extra flavor. Adds negligible calories. No need to adjust nutritional info.
6. Place lasagna into pre-heated oven and bake for 35-40 minutes, checking every 5 minutes after the first 30. If your pan is extremely full, you'll want to place it on a cookie sheet before putting in the oven in case there's any spillage while it's cooking. Lasagna is done when hot and bubbly with a nice browning on the top.
Tip: Let your lasagna sit for at least 15 minutes before cutting into it. This will make it easier to cut and less messy to serve. It will be must less homogeneous than regular lasagna because the eggplant gives off extra liquid as opposed to pasta, which absorbs it.
*Doing this draws out the extra moisture from the eggplant and makes it more tender once it's cooked.
I usually make this when I have a bunch of homemade meatballs left from another day. In this recipe, I just used a general frozen meatball for the nutritional information (I will include the meatball recipe in another post [and will posthumously link]).
Eggplant Lasagna
But anyways, on to the recipe and nutritional info:
- 1 eggplant unpeeled (approx 1-1/4 lb)
- 4 cups Baby Spinach Leaves or Chopped Kale
- 1 cup chopped Yellow Onion
- 1/2 chopped large bell pepper
- 2 oz cans of Diced Tomatoes No Salt Added
- 1 tsp Minced Garlic
- 1 1/2 tsp Italian Seasoning, divided
- 1 tsp diced Chives
- 16oz Reduced Fat Ricotta Cheese
- 2 egg, Grade A Large Eggs
- 1/2 cup Reduced Fat Parmesan Topping, divided
- 1 3/4 cups Shredded Low Moisture Part Skim 2% Mozzarella Cheese, divided
- 12 Frozen Meatball, roughly chopped
- 1 Tbsp oil
- salt
1. In a medium sauce pan, heat oil over medium-high heat. Add onion and bell pepper and saute until onion becomes translucent (about 5 minutes).
2. Add garlic, chives, 1 tsp of italian seasoning, greens and tomatoes. Bring to a low simmer and reduce heat before adding chopped meatballs. Cook for at least 15 minutes to allow sauce to flavor through before continuing.
3. While sauce is cooking, combine ricotta, eggs, 1/4 cup of Parmesan, 3/4 cup mozzarella and remaining italian seasoning into a medium bowl. Using a whisk or electric mixer, mix until all ingredients are well combined. Set aside.
4. Trim ends off of the eggplant. Using either a mandolin or a very sharp chef's knife, thinly slice eggplant lengthwise. Lay all slices out on paper towels and sprinkle liberally with salt. Let set for approximately 5 minutes, then flip and salt the other side.* Blot both sides of eggplant using paper towels to remove excess moisture and salt.
5. Spoon about 1/4 of your sauce mixture into an un-greased 9x11 baking pan and spread to cover the entire bottom. Using 1/4 of the slices, add a layer of eggplant to cover the sauce (this is where you would usually put the lasagna noodles). Spread 1/4 of the ricotta mixture over the top of the eggplant then top with another 1/4 portion of the sauce mixture. Continue until you've used all of your ingredients. Top with remaining Parmesan and mozzarella.
Optional: Sprinkle the top of your lasagna with Italian seasoning and garlic powder to add a little extra flavor. Adds negligible calories. No need to adjust nutritional info.
6. Place lasagna into pre-heated oven and bake for 35-40 minutes, checking every 5 minutes after the first 30. If your pan is extremely full, you'll want to place it on a cookie sheet before putting in the oven in case there's any spillage while it's cooking. Lasagna is done when hot and bubbly with a nice browning on the top.
Tip: Let your lasagna sit for at least 15 minutes before cutting into it. This will make it easier to cut and less messy to serve. It will be must less homogeneous than regular lasagna because the eggplant gives off extra liquid as opposed to pasta, which absorbs it.
*Doing this draws out the extra moisture from the eggplant and makes it more tender once it's cooked.
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