Eggplant Lasagna

Yummers. This was part of a Home Chef (click here for coupon) recipe, and I loved it! I modified it by adding protein (sausage), eliminating artichoke hearts, and also getting rid of the totally unnecessary panko breadcrumb topping. I was happy not to have to peel the eggplant since that’s a pain in the neck. It was easy, and really wonderfully filling.

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Ingredients:

  • Avocado oil (or other healthy fat)
  • 1 shallot, diced
  • 1 lb cooked, crumbled Italian sausage
  • 1 Eggplant cut in 1/2 inch slices
  • 3 Basil Sprigs, chopped
  • 2 Garlic Cloves, crushed
  • 14½ oz. Diced Canned Tomatoes
  • ½ cups Ricotta Cheese
  • 1.5 cups Shredded Mozzarella Cheese
  • salt and pepper

Method:

Preheat the oven to 400 degrees. In an oven proof skillet, heat oil over medium-high heat. Place one layer of eggplant slices and brown for 4-5 minutes on each side. Remove to a plate, season with salt, and cook batches until all eggplant is cooked. Remove from skillet, season with salt, and set aside. In the pan, add 1 tsp oil. Add garlic and shallots, and cook for 30 seconds until fragrant. Add tomatoes. Simmer for 3 minutes until liquid is a bit reduced. Add basil, stir, and turn off heat. Season with salt and pepper, and spoon 3/4 of the sauce into a bowl. On top of the very thin layer of sauce in the pan, place a single layer of eggplant. Spoon half of the ricotta, half of sausage, and half of mozzarella over the eggplant. Repeat this process starting with the eggplant until all remaining ingredients have been used. Place in the oven and bake until the mozzarella on top is starting to get brown and bubbly, 10-15 minutes. Serve.

 

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