I couldn't decide if I wanted lasagna or moussaka the other night; this came out as a yummy combo of the two! Spinach lasagna noodles work well in this if you can get them. Also, try ground lamb in place of the beef for another variation.
I have had a lapband for several years. It makes it impossible to enjoy lasagne as it gets stuck. This recipe which I made last night, with one small deviation, is the answer to my prayers for a great "lasagne.". The eggplant makes a wonderful substitute for lasagne noodles. I added a palmful of Italian seasoning. Shredded Parmesan cheese to top of the richness. The recipe is a wonderful base recipe. We didn't miss the noodles at all. This is great for gluten free diets also. Thanks for sharing!
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No pasta!! The whole point of making eggplant lasagna is to eliminate the pasta. Believe me, it is delicious! I grill the 1/4" slices of eggplant before I place them in the dish.
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I have had a lapband for several years. It makes it impossible to enjoy lasagne as it gets stuck. This recipe which I made last night, with one small deviation, is the answer to my prayers for a great "lasagne.". The eggplant makes a wonderful substitute for lasagne noodles. I added a palmful of Italian seasoning. Shredded Parmesan cheese to top of the richness. The recipe is a wonderful base recipe. We didn't miss the noodles at all. This is great for gluten free diets also. Thanks for sharing!
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I made a few changes. I used jarred spaghetti sauce instead of canned tomatoes to get more flavor. I used the same amount of sauce as I would have used in tomatoes. It needed more sauce (as someone else also mentioned). So I had to add more. The other change I made was to use a different shredded cheese. I opted for an Italian 5 cheese blend as husband doesn't care for cheddar. It was a nice lasagna. However the eggplant did not get cooked. (even with increasing the cooking time) I sliced it thin too. Next time I may either cube it and cook with the beef and sauce or may pan fry it slightly before baking.
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No pasta!! The whole point of making eggplant lasagna is to eliminate the pasta. Believe me, it is delicious! I grill the 1/4" slices of eggplant before I place them in the dish.
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changes made: replaced noodles completely with eggplant. left out mushrooms (only because i let them go bad. i confess.) doubled fresh garlic. replaced ground beef with ground sausage. all VERY good. i DO recommend using the sauce as directed - it's so easy and way better than jar sauce.
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Ditch the noodles, increase the eggplant and don't bother peeling them. Use young tender eggplant and enjoy the benefits of the phenolic compounds in the peel. Lightly grill eggplant slices in a small amount of extra virgin olive oil if you want before adding. No cheddar please. Italian blend or mozzarella, provolone, and parmesan used together are wonderful.
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Very good! I did not add noodles and I added an Italian 6 cheese blend of cheese Instead of the cheddar. Oh and slice up your eggplant and drizzle olive oil and sea salt over it then broil for 5-10 minutes before you assemble the dish so it's not raw.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I have had a lapband for several years. It makes it impossible to enjoy lasagne as it gets stuck. This recipe which I made last night, with one small deviation, is the answer to my prayers for a great "lasagne.". The eggplant makes a wonderful substitute for lasagne noodles. I added a palmful of Italian seasoning. Shredded Parmesan cheese to top of the richness. The recipe is a wonderful base recipe. We didn't miss the noodles at all. This is great for gluten free diets also. Thanks for sharing!
I made a few changes. I used jarred spaghetti sauce instead of canned tomatoes to get more flavor. I used the same amount of sauce as I would have used in tomatoes. It needed more sauce (as someone else also mentioned). So I had to add more. The other change I made was to use a different shredded cheese. I opted for an Italian 5 cheese blend as husband doesn't care for cheddar. It was a nice lasagna. However the eggplant did not get cooked. (even with increasing the cooking time) I sliced it thin too. Next time I may either cube it and cook with the beef and sauce or may pan fry it slightly before baking.
No pasta!! The whole point of making eggplant lasagna is to eliminate the pasta. Believe me, it is delicious! I grill the 1/4" slices of eggplant before I place them in the dish.
changes made: replaced noodles completely with eggplant. left out mushrooms (only because i let them go bad. i confess.) doubled fresh garlic. replaced ground beef with ground sausage. all VERY good. i DO recommend using the sauce as directed - it's so easy and way better than jar sauce.
Ditch the noodles, increase the eggplant and don't bother peeling them. Use young tender eggplant and enjoy the benefits of the phenolic compounds in the peel. Lightly grill eggplant slices in a small amount of extra virgin olive oil if you want before adding. No cheddar please. Italian blend or mozzarella, provolone, and parmesan used together are wonderful.
Very good! I did not add noodles and I added an Italian 6 cheese blend of cheese Instead of the cheddar. Oh and slice up your eggplant and drizzle olive oil and sea salt over it then broil for 5-10 minutes before you assemble the dish so it's not raw.
