Eggplant Lasagna

• servings: 6 servings
• active time: 30 minutes
• total time: 2 hours 20 minutes

Ingredients

2 large eggplants (about 2 1/2 lb. total)

2 3/4 tsp. kosher salt, divided

3 tbsp. olive oil, divided

1 medium yellow onion, diced

4 cloves garlic, minced and divided

1 1/4 tsp. black pepper, divided

1 tsp. Italian seasoning, divided

1/4 tsp. red pepper flakes

1/2 lb. lean ground beef

1 (28-oz.) can crushed fire-roasted tomatoes

3 tbsp. chopped fresh basil, divided

1/2 c. chopped fresh Italian parsley, divided

1 (15-oz.) container whole milk ricotta cheese

1 large egg, lightly beaten

3/4 c. grated parmesan, divided

1/4 c. panko breadcrumbs

Nonstick cooking spray

2 1/4 c. shredded Italian blend cheese, divided

Directions

Heat the oven to 425ºF.

Slice the eggplant lengthwise into 1/2-inch thick slices. Place the slices on two baking sheets and sprinkle with 2 teaspoons of kosher salt. Allow to sit for 30 minutes.

Meanwhile, in a large sauté pan, heat 1 tablespoon of the oil over medium heat. Add the onion and cook, stirring frequently, until the onion is soft and lightly golden, 5 to 7 minutes. Add 3 cloves of the minced garlic, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of Italian seasoning, and the red pepper flakes. Cook until fragrant, 1 minute. Add the ground beef and cook, crumbling the meat with a wooden spoon, until the meat is no longer pink. Add the crushed tomatoes and 2 tablespoons of basil and bring to a boil. Reduce the heat to medium-low and simmer the sauce for 15 minutes until thick. Remove from the heat and stir in 2 tablespoons of parsley.

Pat the eggplant dry and brush with the remaining 2 tablespoons oil and sprinkle with 1/2 teaspoon of black pepper. Place on the two baking sheets. Bake until the eggplant is golden brown and soft, 20 to 22 minutes.

In a medium bowl, combine the ricotta, egg, 1/2 cup of parmesan, panko, 1/4 cup of parsley, the remaining 1/4 teaspoon salt, 1 clove minced garlic, 1/4 teaspoon black pepper, and 1/2 teaspoon Italian seasoning.

Spray an 11-by-7-inch baking dish with nonstick cooking spray. Spread 1/2 cup of the meat sauce into the bottom of the prepared dish as a base. Now build the lasagna: Start with 4 to 5 pieces of eggplant in a single layer (cut to fit if necessary), then a third of the ricotta mixture, a third of the remaining meat mixture and ¾ cup of the cheese blend. Repeat two more times, adding a layer of eggplant, ricotta mixture, meat, and cheese blend each time. Sprinkle the top with the remaining 1/4 cup parmesan.

Bake until the cheese is melted and the top is golden brown, 40 to 45 minutes. Allow to cool for 10 minutes.

Top with the remaining parsley and basil.

Nutrition

• Calories: 711
• Total Fat: 51 g
• Saturated Fat: 21 g
• Trans Fat: 1 g
• Cholesterol: 154 mg
• Sodium: 1373 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 10 g
• Total Sugars: 13 g
• Protein: 35 g