Don’t give up comfort food while eating healthy. This eggplant lasagna is tasty while being low carb and THM-S friendly.
- 2 large eggplants
- 2 pounds ground chuck, cooked and drained well
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- ½ cup water
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 1 (15 ounce) container ricotta cheese
- 1 cup small curd cottage cheese
- 2 eggs
- 2 cups shredded mozzarella cheese
Using a mandoline slicer, slice eggplant lengthwise into ¼ inch slices. Sprinkle each side with salt and place sliced eggplant in a colander to rest and weep for 30 minutes.
Preheat oven to 400 degrees. Line two large baking sheets with parchment paper.
Rinse eggplant and pat dry on both sides. Place eggplant slices on baking sheet.
Cook for about 20 minutes, flipping halfway.
Meanwhile, in a large saucepan, combine cooked beef with tomatoes, tomato sauce, water, and dry seasonings. Bring to a boil over medium-high heat and then reduce heat to medium-low. Cook, stirring occasionally, for 8 to 10 minutes.
In a medium bowl, whisk together the ricotta, cottage cheese, and eggs.
Reduce oven temperature to 350 degrees. Spritz a 9×13 inch casserole dish with nonstick cooking spray.
Spoon about ¼ of the sauce into the bottom of the baking dish.
Add three layers as follows: eggplant, cheese mixture, and sauce. Finish the casserole with sauce and top with mozzarella cheese.
Cover with aluminum foil. Bake for 30 to 35 minutes. Remove foil and continue baking for about 15 minutes.
It’s important to let the eggplant weep before baking. If you don’t , you will end up with a watery mess.
Keywords: casserole, Italian, low carb