Here is my all time favourite recipe for Eggplant Lasagna. It is great on a cold night, it keeps well in the freezer and its perfect if you are watching your waistline or your grain intake.
- 1 large eggplant
- 200g baby spinach leaves
- 150g low fat ricotta
- 1 egg white
- 1 cup low fat tasty cheese
- 500g beef mince
- 1 tablespoon olive oil
- 1 onion finely diced
- 2 cloves garlic crushed
- 1 tablespoon tomato paste
- 1 tin crushed tomatoes
- ½ cup chicken stock or water
- 6 button mushrooms, chopped
- 1 teaspoon mixed herbs
- 1 tbsp chopped fresh basil
In a large frypan add a half of the oil with onion and garlic and sauté until soft.
Add mince to pan and cook until brown. Add tomato paste and cook for 1 minute. Add tomatoes, stock, mushrooms and herbs and simmer for 10 minutes until sauce thickens slightly.
Slice eggplant into thin slices, place on baking tray, spray with cooking spray, cook in 200°oven for 20 minutes until tender, turning once.
Microwave spinach in large bowl with a little water (approx. 2-3 minutes) until wilted. Cool, squeeze out excess moisture. Add ricotta, egg white, S & P and combine.
Spread 1 cup of sauce over base of 2L ovenproof dish. Top with half the eggplant, then half of the spinach mixture, then another cup of sauce, remaining eggplant and remaining spinach mixture. Spread remaining sauce over the top then sprinkle with cheese.
Bake uncovered in moderate oven for 20 minutes or until top browns. Stand 10 minutes.
Freeze unused portions in containers for quick dinners