Eggplant lasagna

Ingredients

• Eggplant

  Raw

  2 eggplant, unpeeled (approx 1-1/4 lb) or 1.1kg

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Onions

  Raw

  ½ large or 75g

• Garlic

  Raw

  3 clove or 9g

• Crushed Tomatoes

  canned

  3 ½ cup or 1.4kg

• Tomato paste

  Canned, without salt added

  1 can (6 oz) or 170g

• Tomato sauce

  Canned

  1 cup or 245g

• Chicken stock

  Soup, home-prepared

  ½ cup or 120g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Parsley

  Raw

  ¼ cup or 15g

• Ricotta cheese

  Part skim milk

  15 oz or 425g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Salt

  Table

  ½ tsp or 3g

• Nutmeg

  Spices, ground

  ⅛ tsp or 0.3g

• Mozzarella cheese

  Part skim milk

  8 oz or 227g

• Parmesan cheese

  Shredded

  1 cup or 80g

Directions

1. Instructions Preheat oven to 400 degrees F. Lightly grease 2 baking sheets. Lay eggplant slices out onto prepared baking sheets into a single layer. Drizzle lightly with olive oil and season with salt and pepper. Roast in the preheated oven until tender, about 25 minutes, turning halfway through. Meanwhile, in a large pot over medium heat, add in ground sausage or ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in fresh basil, oregano, ½ teaspoon salt, pepper, and ¼ cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine. Stir well and bring to a simmer. Reduce heat to low and simmer 30 minutes (or up to 4 hours). In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, ½ teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna. Lightly grease a deep 9x13 pan.To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 6 eggplant slices on top to cover the bottom of the pan. Spread with ⅓ of the ricotta cheese mixture. Top with ¼ of mozzarella cheese slices. Spoon 1½ cups meat sauce over mozzarella, then sprinkle with ¼ cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of eggplant, topped with another 1 cup of meat sauce to cover the eggplant. Top with remaining mozzarella and Parmesan cheese. Bake in preheated oven for 30 to 35 minutes. Serve hot.

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