LASAGNA STUFFED EGGPLANT

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!

Prep Time 10

Cook Time 1

Total Time 1 10

Servings Servings

Ingredients

2 large Eggplants
1 pound Ground Beef
1 (475g) container Ricotta Cheese
1 cup Tomato Sauce*
1 cup Mozzarella Cheese grated
½ 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

Instructions

Preheat oven to 350°F.
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.
Top with the meat sauce mixture.
Add some more tomato sauce.
Top with 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!

Notes

Try making your own tomato sauce from scratch to use in this recipe. Or try it with my low FODMAP meat sauce and skip the step of cooking the ground beef separately.

Nutrition