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Eggplant noodle lasagna

September 9, 2012

In contrast to my low-fat zucchini noodle lasagna made with low-fat turkey and low-fat cheese, here’s a recipe for extremely meaty, cheesy, exceptionally fatty lasagna for those who are not afraid of those saturated fatty acids or of eating impossibly delicious food.

I used pecorino romano in place of parmesan cheese, since I love sheep milk cheese, and for the most part, the cheeses are interchangeable. The mozzarella and ricotta that I used are made from cows grazing on grass somewhere in Davis, so some really good ingredients in the dish helped to make the food good.

For funzies, as a comparison, I plugged this into a nutritional calculator, and with my 75% ground beef as an ingredient, it came out to 4,050 calories, 265g fat, 115g carbs, 30g fiber, 300g protein, 240% Vitamin A, 125% Vitamin C, 455% calcium, and 130% iron. So nutritious!

1 lb eggplant, about 2 large
1 lb ground beef
3 cups marinara sauce
1 cup mushrooms, about 5 large
1/2 onion
2 cloves garlic
1 lb ricotta cheese
3/4 lb shredded mozzarella cheese
1/4 lb grated pecorino romano or parmesan cheese
1 egg
1/4 tsp black pepper

(1) Cut eggplant lengthwise into 1/2″ thick pieces. Add to a colander and salt, tossing to make sure each piece is coated. Let sit for 30 minutes.
(2) Slice the mushrooms, chop the onion, and mince the garlic.
(3) Saute the ground beef on medium-high heat in a pan, breaking up into smaller bits until the meat is no longer pink. Add onion and garlic, continuing to saute until the garlic is browned and the onion is translucent.
(4) Add mushrooms and saute until no longer white or looks withered. Add pasta sauce, bring to a boil, and simmer on medium-low until the sauce is extremely thick and not very liquid-like, about 20 minutes.
(5) Mix the ricotta, half the mozzarella, and half the romano cheese with the egg and black pepper. Set aside.
(6) Begin squeezing out all the moisture from the eggplants. Wring them out as best as possible, so that the lasagna doesn’t become too soupy.
(7) Preheat the oven to 350 degrees.
(8) Place the eggplant on the bottom of a baking dish in one layer. Spread the marinara meat sauce on top, followed by the ricotta mixture. Layer another level of eggplant, followed by the rest of the marinara meat sauce, followed by the remaining mozzarella. Finish with the grated pecorino on top. Pop into the oven to bake for 45-60 minutes, until the top of the lasagna is brown.
(9) Let cool for 15 minutes before eating.

Buon appetito!

Dai Dai


From → Recipes

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