Eggplant Lasagna

Print Recipe
Eggplant Lasagna
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine Italian
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 F.
  2. Thinly slice the eggplant into into thin noodle-like slices and set aside in a colander to release the moisture.
  3. Cook the ground meat (your choice of either chicken OR beef), adding tomato sauce, spices, salt, and pepper.
  4. In a large measuring cup beat the eggs.
  5. Brush the bottom of an 8x8 pan with olive oil.
  6. Use a paper towel to pat the eggplant. Line the baking pan with half of the slices.
  7. Add a layer using half of the meat sauce.
  8. Pour half of the egg mixture over the top of the meat sauce.
  9. Add another layer of sliced eggplant using the rest of the slices.
  10. Add the rest of the meat sauce on top, followed by the rest of the egg mixture.
  11. Bake for 30 to 40 minutes.
Recipe Notes

If you are following an Ideal Protein protocol: One serving (half) of this recipe counts as 2 cups of occasional vegetables and one complete dinner protein.

Italian Herb Blend

Leave a Reply