Lately, I’ve been craving lasagna but I’m typically not a big fan of it. I wanted to try something a bit different by replacing the pasta with eggplant to see how I felt about a tad healthier option. I was hesitant about how the eggplant would hold up and I really didn’t want it to turn into a mushy mess. Luckily, this eggplant lasagna inspired by The Pioneer Woman held up quite well and it will be made again in the future. My partner really liked it and he doesn’t even like eggplant; if you have picky eaters, this may be a good recipe to try!

Eggplant Lasagna

Ingredients

2 Large Eggplants (about 2 1/2 lb total)
2 3/4 tsp Salt, divided
3 Tbsp Olive Oil, divided
1 Medium Yellow Onion, diced
4 Garlic Cloves, minced and divided
1 1/4 tsp Black Pepper, Italian seasoning, Red Pepper Flakes
1/2 lb Lean Ground Beef
28 oz can Crushed Fire-Roasted Tomatoes
3 Tbsp Fresh Basil, chopped and divided
1/2 cup Fresh Italian Parsley, chopped and divided
15 oz Whole Milk Ricotta Cheese
1 Large Egg, lightly beaten
3/4 cup Parmesan, grated and divided
1/4 cup Panko Breadcrumbs
2 1/4 cup Italian Blend Cheese, shredded and divided
Nonstick Cooking Spray

Instructions

Heat the oven to 425ºF.

Slice the eggplant lengthwise into 1/2-inch thick slices. Place the slices on two baking sheets and sprinkle with 2 tsps of salt. Let sit for 30 minutes.

In a large sauté pan, heat 1 Tbsp of oil over medium heat. Add the onion and cook, stirring frequently, until the onion is soft and lightly golden, 5 to 7 minutes. Add 3 cloves of minced garlic, ½ teaspoon each of salt, pepper, Italian seasoning, and red pepper flakes. Cook until fragrant.

Add the ground beef and cook, crumbling the meat with a wooden spoon, until the meat is no longer pink.

Add the crushed tomatoes and 2 Tbsps of basil and bring to a boil. Reduce the heat to medium-low and simmer the sauce for 15 minutes. Remove from the heat and stir in 2 Tbsps of parsley.

Pat the eggplant dry. Brush with the remaining 2 Tbps of oil and sprinkle with some black pepper. Place on the two baking sheets and bake until the eggplant is golden brown and soft, 20 to 22 minutes.

In a medium bowl, combine the ricotta, egg, ½ cup of parmesan, panko, ¼ cup of parsley, ¼ tsp salt, 1 clove minced garlic, 1/4 tsp black pepper, and ½ tsp Italian seasoning.

Spray an 11-by-7-inch baking dish with nonstick cooking spray. Spread ½ cup of the meat sauce into the bottom of the prepared dish as a base.

Start with 4 to 5 pieces of eggplant in a single layer (cut to fit if necessary), then a third of the ricotta mixture, a third of the remaining meat mixture, and ¾ cup of the cheese blend. Repeat two more times, adding a layer of eggplant, ricotta mixture, meat, and cheese blend each time. Sprinkle the top with the remaining ¼ cup parmesan.

Bake until the cheese is melted. The top should be golden brown, taking about 40 to 45 minutes. Allow to cool for 10 minutes. Top with the remaining parsley and basil.

Enjoy!

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