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LOW CARB RECIPES

LASAGNA STUFFED EGGPLANT

By Hip Hip Gourmet

Everything you love about Lasagna but stuffed into an Eggplant instead of layered between noodles.

MAKE THE RICOTTA FILLING

by combining the ricotta, eggs, parmesan cheese, parsley, salt & pepper in a bowl

CUT, CUT, CUT

the eggplants in half lengthwise

SCOOP, SCOOP, SCOOP

out the insides of the eggplant halves leaving about 1/2-inch around the edges

GRATE, GRATE, GRATE

the insides of the eggplant or finely chop them up to use as part of the filling

SAUTÉE, SAUTÉE, SAUTÉE

the diced white onion & minced garlic until translucent & soft

BROWN, BROWN, BROWN

the ground beef in the skillet then drain off any excess fat, if necessary

NEXT UP

add the chopped eggplant, salt, pepper & tomato sauce then stir to combine

SPREAD, SPREAD, SPREAD

some tomato sauce in the bottom of a baking dish into a thin layer

BRUSH, BRUSH, BRUSH

the eggplant halves with olive oil to prevent browning while you prepare the filling

FILL, FILL, FILL

the eggplant halves with the goods! First the ricotta layer, then the meat & tomato sauce layers & finally the grated mozzarella cheese

PRO TIP

add some toothpicks to the eggplants to prevent the foil from sticking to the cheese while baking (thanks Mom!)

BAKE, BAKE, BAKE

in a 350° oven, covered, for 1 hour, removing the foil in the last 15 minutes of cooking

Your new fav way to eat Lasagna?! I think so.

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