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When it comes to comfort food, few dishes can beat lasagna. This classic Italian dish is hearty, satisfying, and delicious. But if you’re looking for a healthier twist on a traditional lasagna recipe, consider trying eggplant lasagna. Eggplant is a great vegetable to use as a replacement for pasta in lasagna. It’s low in calories, packed with nutrients, and has a mild flavor that complements the other ingredients in the dish. Plus, eggplant is a good source of fiber, which can help you feel full and satisfied for longer. If you’re looking for a simple, healthy eggplant lasagna recipe, you’re in luck. This easy vegetarian recipe is perfect for a weeknight dinner or a weekend meal. To start, preheat your oven to 375°F. Slice one large eggplant into thin rounds. Lightly salt the eggplant slices and let them sit for about 15 minutes to draw out any excess moisture. Then, rinse the salt off the eggplant slices and pat them dry with a paper towel. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 chopped onion and cook until softened, about 5 minutes. Add 2 minced garlic cloves and cook for another 30 seconds. Next, add 1 can of crushed tomatoes, 1 teaspoon of dried basil, and 1 teaspoon of dried oregano to the skillet. Simmer the sauce for about 10 minutes, stirring occasionally. Season with salt and pepper to taste. In a separate bowl, mix together 1 cup of low-fat ricotta cheese, 1 beaten egg, and 1/4 cup of grated Parmesan cheese. To assemble the lasagna, spread a thin layer of the tomato sauce in the bottom of a 9x13 inch baking dish. Top with a layer of eggplant slices, overlapping them slightly. Spread half of the ricotta mixture over the eggplant slices. Repeat the layers, ending with a layer of tomato sauce on top. Cover the baking dish with foil and bake for 45 minutes. Remove the foil and sprinkle the top with 1/4 cup of shredded mozzarella cheese. Bake for an additional 10 minutes, until the cheese is melted and bubbly. Let the lasagna cool for a few minutes before slicing and serving. If you’re looking for a more traditional eggplant lasagna recipe, check out this classic version. It features layers of eggplant, ground beef, tomato sauce, and cheese. Start by preheating your oven to 375°F. Slice 2 large eggplants into thin rounds. Lightly salt the eggplant slices and let them sit for about 15 minutes to draw out any excess moisture. Then, rinse the salt off the eggplant slices and pat them dry with a paper towel. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 chopped onion and cook until softened, about 5 minutes. Add 3 minced garlic cloves and cook for another 30 seconds. Add 1 pound of ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Stir in 1 can of crushed tomatoes, 1 teaspoon of dried basil, and 1 teaspoon of dried oregano. Simmer the sauce for about 10 minutes, stirring occasionally. Season with salt and pepper to taste. In a separate bowl, mix together 2 cups of low-fat ricotta cheese, 1 beaten egg, and 1/2 cup of grated Parmesan cheese. To assemble the lasagna, spread a thin layer of the tomato sauce in the bottom of a 9x13 inch baking dish. Top with a layer of eggplant slices, overlapping them slightly. Spread half of the ricotta mixture over the eggplant slices. Repeat the layers, ending with a layer of tomato sauce on top. Cover the baking dish with foil and bake for 45 minutes. Remove the foil and sprinkle the top with 1 cup of shredded mozzarella cheese. Bake for an additional 10 minutes, until the cheese is melted and bubbly. Let the lasagna cool for a few minutes before slicing and serving. Whether you’re looking for a simple, healthy eggplant lasagna recipe or a more traditional version, these recipes are sure to become family favorites.
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