Jorge's Pasta-Less Eggplant Lasagna
Perfectly caramelized and tender, not mushy, enjoy your roasted eggplant dipped in creamy tahini sauce or tossed in your favorite pasta and salads.
Recipe Summary Jorge's Pasta-Less Eggplant Lasagna
Roasted eggplant strips take the place of pasta strips and feta cheese takes the place of mozarella. This is a fun and delicious twist on the Italian favorite.Ingredients | Roasted Eggplant Pasta Nyt2 large eggplant, peeled and sliced into 1/3-inch strips1 pound ground beef½ cup olive oil1 teaspoon Italian seasoning, or to taste1 (8 ounce) package grated Parmesan cheese, divided1 (16 ounce) container ricotta cheese1 egg1 (16 ounce) jar spaghetti sauce1 (14.5 ounce) can diced tomatoes2 tablespoons ketchup1 (6 ounce) container feta cheese8 ounces frozen chopped spinach, thawed and drainedDirectionsSoak eggplant slices in a large bowl of lightly salted water for 30 minutes. Drain and pat dry with paper towels.Cook and stir ground beef in a skillet over medium heat until browned, 5 to 7 minutes. Remove from heat.Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.Whisk olive oil and Italian seasoning together in a bowl.Brush both sides of eggplant slices with the seasoned olive oil.Arrange eggplant slices on a baking sheet and place in preheated oven; broil until browned, 2 to 4 minutes on each side.Set oven to 400 degrees F (200 degrees C).Measure 1 cup of Parmesan cheese and set aside.Stir ricotta cheese, egg, and remaining Parmesan cheese together in a bowl.Stir spaghetti sauce, diced tomatoes, and ketchup together in a separate bowl.Spread a small amount of spaghetti sauce mixture in the bottom of a casserole dish.Top spaghetti sauce mixture with a layer of broiled eggplant slices.Cover eggplant layer with a layer of the ricotta mixture.Sprinkle a layer of feta on top of the ricotta mixture.Cover feta layer with ground beef layer.Sprinkle a layer of spinach on top of ground beef.Repeat with remaining ingredients, ending with a final layer of eggplant topped with the reserved 1 cup Parmesan cheese.Bake in the preheated oven until sauce is bubbling and cheese is browned, about 40 minutes.Let cool for 10 minutes before serving.Info | Roasted Eggplant Pasta Nytprep: 20 mins cook: 50 mins additional: 40 mins total: 1 hr 50 mins Servings: 8 Yield: 8 servings
TAG : Jorge's Pasta-Less Eggplant LasagnaWorld Cuisine Recipes, European, Italian,
