Eggplant Lasagna Recipe

This Eggplant Lasagna Recipe is a great alternative to regular lasagna, especially if you’re cutting down on carbohydrates.
I think it’s easier to make than regular lasagna, because there is no need to cook anything ahead of time.

Few people know that eggplants are excellent brain food, for its skin has a nutrient called nasunin, that protects brain cell membranes. It’s also a vegetable rich in fiber, therefore beneficial to your heart, skin, colon and cholesterol levels.

In ancient times, eggplants were used only as decorative plants, because they were too bitter to be eaten. New varieties of eggplants developed in the 18th century lost their bitterness and found a place in European cuisine. Thank goodness!

Eggplant Lasagna Recipe

 

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Prep time

20 mins

Cook time

35 mins

Total time

55 mins

 

Author: Marjorie Marina

Serves: 4 to 6

Ingredients

• 1 large eggplant
• 1 cup tomato sauce (homemade or store bought)
• 1½ cups shredded mozzarella
• ½ lb sliced turkey breast
• 3 tomatoes, sliced
• 1 onion, sliced
• ½ cup grated Parmesan cheese
• 1 tsp oregano
• Fresh parsley and chives to taste
• 2 Tbsp olive oil
• 1 Tbsp salt

Instructions

1. Cut the eggplant in thin slices. Place it in a bowl with enough water to cover the eggplant and the salt. Leave for 10 minutes. Drain the eggplant;
2. In a baking dish, start assembling the lasagna:
3. Start with the tomato sauce,
4. then a layer of eggplant,
5. a layer of mozzarella,
6. a layer of turkey breast,
7. onion slices,
8. tomato slices,
9. another layer of eggplant,
10. a layer of mozzarella,
11. tomato sauce,
12. onion slices
13. Finish with a layer of eggplant, one of turkey breast, and another of mozzarella;
14. Cover with tin foil and bake in a 400 degree oven for 35 minutes;
15. Remove tin foil, add the Parmesan, oregano, fresh herbs and the olive oil;
16. Return to oven, uncovered, until cheese is golden and lasagna is bubbly.

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Variations:

• You may substitute the turkey breast for sauted ground beef, if you are a meat eater, or skip the turkey breast altogether if you’re vegetarian.
• Instead of turkey, shredded cooked chicken is also a good alternative.
• For a lighter version, you may substitute half the mozzarella for ricotta cheese. Use the ricotta on the inside cheese layer. The top layer must be mozzarella.