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Sunday, March 1, 2015

ROASTED EGGPLANT CREAMY LASAGNA


Japanese Eggplant (not bitter).  You can use the other big ones, however, slice thinly.


Here are the steps of layering shown via the next few photographs:









ROASTED EGGPLANT CREAMY LASAGNA

This is the full meal deal with a meat sauce and a white sauce, plus beautifully roasted and seasoned eggplant slices in 2 layers.  This is easier than my crepe lasagna in my opinion and just as good.  If you like eggplant, you’re guaranteed to love this rich, delicious lasagna.  My husband and I loved it!  I'm still enjoying it and I told hubby he could have the Chicken pie and I'll have the Eggplant Lasagna. lol

Roasting eggplant is lot easier and quicker than frying them and one uses less oil.

1 lb 3 oz Japanese eggplant* - see Helpful Hints (0.6 kg)
Olive oil
Seasoning salt, to taste
2 lbs lean ground beef (0.9 kg)
1/tsp salt (2 mL)
Marinara Sauce  (click for recipe) (use half the  
  recipe, however, keep seasonings the same
  amount, except use half the thyme)
1/cup water (75 mL)
White Parmesan Cheese Sauce:
8 oz regular cream cheese (250 g)
2/cup buttermilk** - See Helpful Hints (150 mL)
1/cup grated Parmesan cheese (75 mL)
1/cup butter (60 ml)
2 tbsp water (30 mL)
1/tsp salt (1 mL)
1/tsp white pepper (1 mL)
1/tsp cornstarch, OR arrowroot powder (2 mL)

13/cup grated Mozzarella cheese (425 mL)

Preheat oven to 375°F (190°C).  Slice eggplant into about 1/inch slices.  Place in one layer on oiled cookie sheets.  Brush eggplant slices with olive oil (I use a clean paint brush, that I keep in my kitchen draw) and sprinkle with seasoning salt.  Roast 15 minutes on the middle shelf and remove eggplant slices that are tender and turn those that are not and place them in the oven again for another 5 minutes.

In large frying pan, fry ground beef until turning brown.  Add salt and continue cooking until cooked through.  Add Marinara Sauce and water.  Continue cooking until the water mostly evaporates.

White Parmesan Cheese Sauce:  In large, nonstick pot, place cream cheese, buttermilk, Parmesan cheese, butter, water, salt and pepper.  Stir until all the cheeses begin to melt.  Remove some of liquid and stir cornstarch, OR arrowroot powder into it and add back to the pot. Bring to a boil.  As soon as the sauce boils remove from the heat.

In 9 x 13-inch (2 L) baking dish, layer half the white sauce, then a layer of half the eggplant, half meat sauce and 3/cup (175 mL) grated Mozzarella cheese.  Place eggplant on top of the cheese, cover with the remaining white sauce, meat sauce and top with 1 cup grated Mozzarella cheese.  Place in oven 25 minutes or until bubbly and hot.  Serve with a lovely salad.

Helpful Hints:  *Make a little more eggplant as you’re almost certain to snack on some of the roasted eggplant…it is much too tempting!  You want to have enough for the lasagna! **To make your own buttermilk, place 1 tbsp (15 mL) lemon juice in the measuring cup and fill the rest with low-carb milk or cream.  The nutritional analysis does not include the olive oil.  You may use less or more than I did.

Yield:  9 servings
1 serving
465.5 calories
28.0 g protein
35.9 g fat
0.6 g fiber
7.2 g net carbs 


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For other great Low-Carb, Gluten-Free recipes by the team & me:


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