This Lasagna Stuffed Eggplant is everything you love about lasagna minus the noodles. All those classic layers of deliciousness is stuffed into an eggplant instead then baked to ooey, gooey cheesy perfection!
Have you ever met someone that doesn’t LOVE lasagna?! Yeah, me either. Do me a favour and vow to make them this Lasagna Stuffed Eggplant Recipe ASAP. I mean, like, ASAP. This is just one of those recipes I always happen to turn to when I’m having someone over for dinner. It’s simple to make, sure to impress and can easily be doubled or tripled to feed a hungry crowd. Everyone always loves it!
Don’t get me wrong, ya gal ain’t got nothing against a good ol’ classic lasagna made with layers of perfectly cooked noodles. But sometimes, things like the Keto Diet (low carb, high fat diet) comes a-knockin’ and you have no choice but to ditch undeniable favourites like pasta and noodles. It’s okay, though. Because when we live in a world where anything can be anything (cauliflower pizza crust…am I right?!), it doesn’t feel any bit of weird to omit the noodles in a classic lasagna and find other ways to eat it. Even if that other way is stuffing it alllll into an eggplant.
Lasagna Stuffed Eggplant is a fun way to eat a classic and traditional dish everyone already knows and loves. It’s a sure fire way to get kids to eat more veggies thanks to the three different cheeses that all play a part in making this dish extra delicious. It’s pretty easy to make and could not get any more comforting. You’re gonna wanna put these Lasagna Stuffed Eggplants on your weekly dinner menu ASAP. And once you do, I can guarantee you that they’ll earn they’re forever spot!
WHAT YOU’LL NEED TO MAKE LASAGNA STUFFED EGGPLANT
If you’re familiar with the ingredients it takes to make a traditional lasagna, then you could probably guess what goes into these Lasagna Stuffed Eggplants before even seeing the list. Let’s get into them in a little bit more detail down below:
- Eggplant: You want to start off with nice and large eggplants. There’s a lot of filling for them to hold so you’ll want to ensure they’ll be big enough to hold everything.
- Ricotta: A soft Italian cheese commonly used in the makings of a good lasagna. It’s creamy, light and delicious.
- Mozzarella: For the ooey, gooey, bubbly melted layer of cheese on these Lasagna Stuffed Eggplants. It’s freshly grated and placed on top for best results.
- Parmesan: Cause you can never have too much cheese….am I right?! Adds a sharp, rich flavour to the dish.
- Ground Beef: Literally beefs up the dish making it extra satisfying and filling. Adds flavour to the dish. Feel free to omit the ground beef to make these Lasagna Stuffed Eggplants vegetarian.
- Tomato Sauce: You can’t have a good lasagna without a good tomato sauce! It adds freshness, acidity and flavour to the dish. Homemade or store bought works best in this recipe.
- Onion: Fresh white onion is best in this recipe. However, if all you have on hand is onion powder, use 1.5 tablespoons instead of 1 chopped onion.
- Garlic: Adds flavour and freshness to the dish. Fresh is best in this recipe. However, if all you have on hand is garlic powder, use 1/2 a teaspoon instead of the 2 fresh cloves.
- Basil/Parsley: Adds a herby freshness to the dish. You can use just one or the other, if you prefer. Fresh herbs are best in this recipe as you just can’t replicate their freshness. They also add a pop of colour to the dish.
- Eggs: Adds flavour, structure and texture to the ricotta mixture making it extra creamy and fluffy.
- Olive Oil: For sautéeing. Adds an Italian flavour and flair to the dish. However, feel free to use a different oil (such as avocado oil) or butter instead, if you prefer.
- Salt/Pepper: Makes the entire dish pop and brings all the flavours together.
HOW TO MAKE LASAGNA STUFFED EGGPLANT (KEY TIPS)
- Use fairly large eggplants for this recipe. There are a lot of components to the filling and you want to make sure each half is big enough to hold all that layered deliciousness!
- Leave about a 1/2-inch rim around the perimeter/edges of the eggplant when scooping out the flesh. In other words, you don’t want to hollow the eggplant out completely. Just enough to pile in the filling while keeping a thick wall of eggplant meat intact. EXTRA TIP: If your eggplant is not seedy, grate the flesh or finely mince it and use it as part of the filling. However, if your eggplants have lots of seeds, just discard them when you scoop out the centers.
- Brush the eggplant halves with some olive oil in order to prevent browning while waiting to be filled.
- Refrain from salting the eggplant. This will make them release their moisture and therefore run the risk of the dish becoming soggy, mushy or extremely watery. However, all is not lost if you want extra salt. Just add it to the filling instead of the eggplant.
- Don’t skimp on the filling! These Lasagna Stuffed Eggplants will be filled to the brim so don’t be shy and load ’em up!
- Cover the dish with aluminum foil for the first 45 minutes of baking. In the last 10-15 minutes, remove the foil. This will allow everything to cook to perfection without the risk of burning the cheese. PRO TIP: Stick a few toothpicks in the eggplant (2 per eggplant) to prevent the foil from sticking to the cheese as it bakes in the oven.
FREQUENTLY ASKED QUESTIONS
If stored in an airtight container and kept in the fridge, leftover lasagna stuffed eggplant will last for up to 4 days. To reheat, simply do so in a 350° oven until heated through and the cheese is melted and bubbly. Alternatively, you can use a microwave.
Refrain from salting your eggplant at any time which causes it to release it’s moisture. The salt will extract the excess moisture from the eggplants therefore running the risk of turning this Lasagna Stuffed Eggplant dish into a soggy and watery mess! However, it’s really not the end of the world if that happens as I’ve honestly accidently done it a time or two before. Watery does not mean it won’t still taste absolutely delicious!
These Lasagna Stuffed Eggplants are definitely the star of the show! However, if you’re looking for some good side dishes to go along with them, these are some of my favourites: homemade restaurant style garlic bread, cauliflower ‘potato’ salad, kale caesar salad, oven roasted broccoli or coleslaw with oil and vinegar.
- 2 large Eggplants
- 1 pound Ground Beef
- 1 (475g) container Ricotta Cheese
- 1 cup Tomato Sauce*
- 1 cup Mozzarella Cheese, grated
- 1/2 cup Parmesan Cheese, grated
- 2 Eggs, beaten
- 1 Onion, chopped
- 2 Cloves Garlic, minced
- 2 tbsp Fresh Parsley, chopped
- 1 tbsp Extra Virgin Olive Oil, divided
- Salt and Pepper, to taste
- Fresh Basil or Parsley, chopped, for garnish, optional
- Preheat oven to 350°.
- Wash and dry the eggplants. Cut in half, lengthwise and scoop out centers with a spoon, leaving about a 1/2-inch of flesh intact. Brush the open sides of the eggplants with some olive oil to prevent browning while you prepare the remaining ingredients. If you don't have a seedy eggplant, grate or finely chop the scooped out centers to use for the filling. However, if your eggplant is full of seeds, just discard the scooped out centers.
- Spoon some tomato sauce onto the bottom of a baking big enough to fit the 4 eggplant pieces side by side. Position the eggplant halves over the sauce, cut side up. Set aside until ready to use.
- In a small bowl, add the eggs, chopped fresh parsley, ricotta, parmesan cheese and salt and pepper to taste. Mix well to combine.
- In a large skillet over medium heat, add the oil. Once hot, add the onions and garlic and sautée until the onions are soft and translucent but not burnt, a few minutes.
- Add the ground beef and cook until browned, stirring and breaking up with the back of a spatula as needed.
- Add the minced eggplant centers (if using) and stir to combine. Season with salt and pepper.
- Add about half the remaining tomato sauce and stir to combine. Simmer for a few minutes to allow the flavours to mingle then remove from the heat.
- Spoon the ricotta cheese mixture evenly amongst the 4 eggplant halves, then top with the meat sauce mixture, some more tomato sauce and finally, some grated mozzarella cheese.
- Stick a few toothpicks in the eggplant (2 per eggplant) to prevent the foil from sticking to the cheese. Cover with foil and bake for 45 minutes. Take the foil off and return the pan to the oven and bake for another 15 minutes. Garnish with fresh chopped basil and enjoy!
Try making your own tomato sauce from scratch following THIS easy recipe!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 701Total Fat: 39gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 236mgSodium: 941mgCarbohydrates: 40gFiber: 10gSugar: 15gProtein: 51g
Nutrition is only an estimate and calculated using Nutritionix.
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