Today on The Stay At Home Chef
I'm showing you how to make Eggplant Lasagna.
Eggplant lasagna is a great way to sneak in more vegetables.
Today I'm taking my recipe for The Most Amazing Lasagna
and turning it into The Most Amazing Eggplant Lasagna.
You are going to love it!
Start by preheating an oven to 400 degrees Fahrenheit
and lightly grease 2 baking sheets,
or like I'm going to do today, line the bottom with silicone baking mats.
Then you'll need 2 to 3 eggplants.
Trim off the top and the bottom.
Slide that out of the way.
And then you want to slice it into 1/4 inch slices so that you have faux noodles.
Take your little "eggplant lasagna sheets" and spread them out
into a single layer on your baking sheets.
Then you'll take 1 tablespoon of olive oil
and drizzle it right onto the eggplant slices.
Then we'll season them with a little bit of salt and a little bit of black pepper.
Then we're going to roast these in the 400 degree oven for about 20 to 25 minutes,
flipping them over halfway through.
While the eggplant is roasting we're going to put together a quick meat sauce on the stove.
Get 1 pound of either ground beef or ground sausage cooking in a pan over medium-high heat.
I prefer sausage for the extra flavor but you can also use ground beef,
or if you want to make a vegetarian eggplant lasagna,
well then, just skip this step.
Break up the meat a little bit and then add in 1/2 of a white diced onion,
and 3 cloves of crushed garlic and keep on cooking.
Once the meat is completely cooked through and browned
we're going to add in 28 ounces of crushed tomatoes.
Pour those on in along with 15 ounces of tomato sauce, which is pureed tomato,
and a whole can of tomato paste,
and you want to take off the little metal part.
If you're going to use the tomato paste can trick,
make sure you rinse off the top and bottom of the can before doing it.
Then we'll also add in 1/2 cup of white wine or red wine,
or you can use chicken broth,
1/2 cup of freshly chopped basil,
1/4 cup of freshly chopped parsley,
1 teaspoon of dried oregano,
1/2 teaspoon of salt,
and last, 1/2 teaspoon of black pepper.
Stir this all in.
Let this simmer on the stove for 20 to 30 minutes while your eggplant finishes roasting.
In the meantime we're going to put together our cheese mixture,
then we'll be ready to assemble.
Mix 15 ounces of ricotta cheese with 1 egg,
2 tablespoons of freshly chopped parsley,
1/2 teaspoon of salt,
and a pinch of ground nutmeg.
Stir it all together.
Lightly grease a 9x13 pan and we are ready to assemble this bad boy.
Spoon about 1 cup of the meat sauce into the bottom of the prepared pan
and spread it out so it covers the bottom.
Then we'll take some of our eggplant slices
and lay them out into a single layer on top of the meat sauce.
Then we'll spread on some of our ricotta.
Just kind of smooth that around to give a nice cheesy layer.
Layer on some thin slices of mozzarella cheese.
Now I like the thin slices but you could also use shredded mozzarella.
Layer on more of the meat sauce.
Sprinkle on some parmesan cheese.
Then layer on more of the eggplant.
Now do another layer like that with the ricotta, the mozzarella, the meat sauce, and the parmesan,
and then another layer of eggplant.
For the final layer just add more sauce on top of the eggplant
And then a final layer of cheese.
You want the mozzarella and the rest of your parmesan.
Then we're going to bake this in the 400 degree oven for about 30 to 35 minutes,
or until the cheese is bubbly and browned.
Let it cool for about 10 to 15 minutes before slicing into it,
and you are ready to eat!
Thanks for watching!
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