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Eggplant Lasagna

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Course Main Dish
Category FP+FC
Prep Time 30 minutes
Cook Time 120 minutes
Servings
servings
Instructions
  1. Start by slicing the eggplants length-wise. You'll need to remove the top of each eggplant, and the slices should be between and eighth and a quarter of an inch thick.
  2. Lay the slices out on a draining rig and liberally salt one side. Wait one minute, turn the slices over, and liberally salt the second side.
  3. Let the eggplant sit for about an hour. This will give the salt an opportunity to pull moisture from the slices. When an hour has passed, rinse the eggplant slices under cold water and set them aside
  4. Chop the bell peppers and the onion into medium-sized pieces.
  5. Mince the garlic. The garlic should be as finely minced as you can make it.
  6. Put a pan over medium heat. Depending on your pan and your sausage, you may want to add a little MCT oil to the pan, but usually the sausage will have enough fat in it to keep it from sticking. For this dish, you want the sausage to crumble like hamburger.
  7. When the sausage has browned, move it to the sides of the pan. Add the peppers, onion, garlic, and 2 tbsp of the italian herb seasoning to the center of the pan. Allow the vegetables and seasoning to cook for about 2 minutes before stirring them into the sausage. Note: Adding the ingredients into the center lets them cook in the juice from the sausage for a few minutes.
  8. After combining the vegetables and sausage, let everything cook for another minute. Set everything aside in a large bowl.
  9. Add the sliced mushrooms to the pan you've been using to cook everything else. Cook the mushrooms in the pan for about five minutes, stirring frequently. NOTE: Using the same pan for the sausage and the mushrooms will help the mushrooms pick up some flavor.
  10. When the mushrooms are done, mix them in with the sausage, onions, and peppers. Combine the two cans of tomato paste with two cups of water, 1 tbsp of itialian herbs, about a teaspoon of salt, and a few pinches of pepper. Stir the mixture to combine it into a tomato sauce.
  11. Get out a 9x13 casserole dish, and pour a little of the sauce in the bottom. This should just be a small amount to help keep the eggplant from sticking to the bottom of the dish.
  12. Lay out a layer of eggplant slices in the dish, and spread a little more of the sauce on top of them. Try to cover as much as possible with each layer of eggplant.
  13. Add about a third of the meat and vegetable mixture on top of the eggplant. Pour a little of the sauce on top of it. NOTE: Don't make this layer too thick, or things will fall apart badly when serving.
  14. Repeat the layering steps two more times (eggplant, sauce, meat, sauce, eggplant, sauce, meat, sauce). Then finish with a layer of eggplant. Pour any remaining sauce over the top layer of eggplant.
  15. Bake the dish uncovered at 350 for about 30 minutes. Then, increase the heat to 425 and bake for another 15 minutes. Allow the dish to cool for a few minutes before serving.
Course Main Dish
Category FP+FC
Prep Time 30 minutes
Cook Time 120 minutes
Servings
servings
Instructions
  1. Start by slicing the eggplants length-wise. You'll need to remove the top of each eggplant, and the slices should be between and eighth and a quarter of an inch thick.
  2. Lay the slices out on a draining rig and liberally salt one side. Wait one minute, turn the slices over, and liberally salt the second side.
  3. Let the eggplant sit for about an hour. This will give the salt an opportunity to pull moisture from the slices. When an hour has passed, rinse the eggplant slices under cold water and set them aside
  4. Chop the bell peppers and the onion into medium-sized pieces.
  5. Mince the garlic. The garlic should be as finely minced as you can make it.
  6. Put a pan over medium heat. Depending on your pan and your sausage, you may want to add a little MCT oil to the pan, but usually the sausage will have enough fat in it to keep it from sticking. For this dish, you want the sausage to crumble like hamburger.
  7. When the sausage has browned, move it to the sides of the pan. Add the peppers, onion, garlic, and 2 tbsp of the italian herb seasoning to the center of the pan. Allow the vegetables and seasoning to cook for about 2 minutes before stirring them into the sausage. Note: Adding the ingredients into the center lets them cook in the juice from the sausage for a few minutes.
  8. After combining the vegetables and sausage, let everything cook for another minute. Set everything aside in a large bowl.
  9. Add the sliced mushrooms to the pan you've been using to cook everything else. Cook the mushrooms in the pan for about five minutes, stirring frequently. NOTE: Using the same pan for the sausage and the mushrooms will help the mushrooms pick up some flavor.
  10. When the mushrooms are done, mix them in with the sausage, onions, and peppers. Combine the two cans of tomato paste with two cups of water, 1 tbsp of itialian herbs, about a teaspoon of salt, and a few pinches of pepper. Stir the mixture to combine it into a tomato sauce.
  11. Get out a 9x13 casserole dish, and pour a little of the sauce in the bottom. This should just be a small amount to help keep the eggplant from sticking to the bottom of the dish.
  12. Lay out a layer of eggplant slices in the dish, and spread a little more of the sauce on top of them. Try to cover as much as possible with each layer of eggplant.
  13. Add about a third of the meat and vegetable mixture on top of the eggplant. Pour a little of the sauce on top of it. NOTE: Don't make this layer too thick, or things will fall apart badly when serving.
  14. Repeat the layering steps two more times (eggplant, sauce, meat, sauce, eggplant, sauce, meat, sauce). Then finish with a layer of eggplant. Pour any remaining sauce over the top layer of eggplant.
  15. Bake the dish uncovered at 350 for about 30 minutes. Then, increase the heat to 425 and bake for another 15 minutes. Allow the dish to cool for a few minutes before serving.
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Recipe Notes

Modifications
Serving Size: 1 full hand + FC Created by Rick Joy. Suggested by Richard McLeish. Modified by Jim Wright:

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