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:
And another day that I made this favorite lasagna of mine!
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 a lot easier and quicker than frying them and one uses less oil.
Olive oil
Seasoning salt, to taste
2 lbs lean ground beef (0.9 kg)
1/2 tsp
salt (2 mL)
Marinara Sauce (click for recipe) (use half the
recipe, however, keep seasonings the same
amount, except use half the thyme)
1/3 cup
water (75 mL)
White Parmesan Cheese
Sauce:
8 oz regular cream cheese (250 g)
2/3 cup low-carb milk, OR whipping cream (150 mL)
1/3 cup
grated Parmesan cheese (75 mL)
1/4 cup
butter (60 ml)
2 tbsp water (30 mL)
1/4 tsp
salt (1 mL)
1/4 tsp
white pepper (1 mL)
1/2 tsp
cornstarch, OR arrowroot powder (2 mL)
13/4 cup grated Mozzarella cheese (425 mL)
Preheat
oven to 375°F (190°C). Slice eggplant
into about 1/4 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 very lightly 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, low-carb milk, OR whipping cream, 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 3/4 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! 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