Description
A healthy twist on classic lasagna featuring roasted eggplant filled with savory meat or veggie mixtures, layered with marinara and cheese.
Ingredients
- 2 medium eggplants
- 1 pound ground meat or lentils
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/4 cup grated parmesan cheese
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out flesh to create boats.
- Sprinkle salt on the eggplant halves and let sit for 15 minutes to draw out moisture.
- Rinse and pat dry, then drizzle with olive oil and roast in the oven until tender, about 25 minutes.
- In a skillet, cook ground meat or lentils until browned. Mix with marinara sauce.
- Fill roasted eggplant halves with the meat mixture, layer with mozzarella and ricotta cheese.
- Bake until bubbling and golden, about 15 minutes.
- Broil for an additional 2-3 minutes to achieve a crispy top.
- Garnish with fresh basil or parsley before serving.
Notes
For a vegan option, substitute ground meat with lentils and use vegan cheese. Adjust cooking times based on the protein used.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and broiling
- Cuisine: Italian