This recipe is a modified version of my mom’s lasagna, which is famous amongst family and friends. In an attempt to make it low-carb, I replaced lasagna noodles with sliced eggplants. This substitution not only helps to reduce the amount of carbohydrates, but it also adds a delicious creaminess to the dish. Another benefit of this switch is that it increases our vegetable intake without compromising the flavor of the dish.
The meat sauce and the béchamel also contribute to the creaminess of the dish and in combination with the eggplant, create the ultimate comfort food. The meat sauce can be made with just ground beef or a half and half mix of ground beef and lamb. You want to be generous with the béchamel and the meat sauce when layering the lasagna; if you do not add enough, the dish will be dry. The curry powder may give you a pause, but it adds a very subtle flavor to the lasagna and helps to enhance the meat flavor. The lasagna can be assembled ahead of time and kept refrigerated until ready to bake. To make it easier to serve, it is best to allow the dish to cool for 10-12 minutes after baking. Left-overs can be stored in the fridge for three to four days and reheat well in the microwave.
Eggplant Lasagna
Course: DinnerCuisine: ItalianDifficulty: Difficult4
servings45
minutes1
hourIngredients
2 large or 3 medium Italian eggplants
1 large yellow onion (~2 cups chopped)
1 tbsp minced garlic
1 lb ground beef (alternatively you can use a half and half mix of ground lamb and beef)
4-5 tbsp grapeseed oil
3/4 cup tomato paste
1 tsp curry powder
3 tsp dried oregano divided
1 cup water
4 tbsp butter
4 tbsp flour
2 cups whole milk
2 tbsp ketchup
2 tsp crushed red pepper (optional)
3-4 tbsp olive oil
4-5 cups of freshly grated mozzarella cheese
Salt and pepper to taste
Directions
- On a mandolin or by hand slice the eggplants lengthwise into 1/4″ slices and place in a single layer on paper towels.
- Generously salt both sides of the eggplant slices and let rest for 10-15 minutes.
- While waiting, line two large cookies sheets with parchment paper or silicone pads.
- Preheat the oven to 350º F.
- Dry the eggplant slices well with paper towels and place them on the prepared cookie sheets in one layer.
- Drizzle ~2-3 tablespoons of olive oil on once side, spreading the oil on each slice with a brush (or your fingers). Flip the slices and repeat with another 2-3 tablespoons of olive oil.
- Bake for 15-20 minutes until the eggplant is just cooked.
- Once out of the oven, allow to cool and place in an airtight container while working on the rest of the dish.
- In a large sauté pan over medium heat, add the grape seed oil. Once hot, add the onions and sauté until translucent (~4-5 minutes).
- Add the turmeric and sauté with the onion for another 3-4 minutes (lower the heat as needed to ensure the onions don’t burn).
- Add the garlic and sauté for one minute until fragrant.
- Add the ground meat and using your spatula, break it into small pieces. Continue sautéing until the meat has browned.
- Once the meat has browned, add the curry powder and 2 tsp dried oregano, salt and pepper to taste, and sauté for 1-2 minutes.
- Add the tomato paste and sauté for 2-3 minutes.
- Add the water, bring to a gentle simmer, place the lid and allow to cook for 20-30 minutes until all the excess liquid has evaporated and sauce has thickened.
- While the sauce is cooking, start the béchamel sauce by melting the butter in medium sauce pan over medium-low heat.
- Make the roux by adding the flour to the butter and cook stirring for 1-2 minutes.
- Pour the milk into the roux gradually, as you stir with a whisk, stopping frequently to ensure the flour dissolves completely and no lumps form. (If you get a lot of lumps, you can always pass your sauce through a strainer).
- Simmer the sauce over low heat, stirring constantly until it has slightly thickened and coats the back of the spoon.
- Assembly
- Preheat the oven to 350º F.
- Spray a 9×9 baking dish with cooking oil.
- Place a small amount (1-2 tbsp) of the meat sauce at the bottom of the dish (this prevents the eggplants from sticking and makes a nice crust).
- Place 1 layer eggplant slices on top so that they cover the entire bottom of the dish (it’s ok if they slightly overlap). You will probably have to cut some in half to get a perfect fit.
- Pour about 1/4 of the meat sauce and béchamel sauce on top and cover with 2/3-1 cup of shredded mozzarella.
- Optional: If you like to make your lasagna a little spicy, add a dash of crushed red pepper between each layer.
- Repeat this process two-three more times until you run out of materials or your dish is approximately 3/4 full.
- On the final/top layer, place the eggplants, add the remaining meat sauce and spread the remaining of béchamel sauce over the meat sauce.
- Drizzle the ketchup on top and sprinkle with 1 tsp dried oregano.
- Top with ~1 cup of mozzarella until all the surface is covered with cheese.
- Spray a piece of aluminum foil generously with oil on one side and place on your baking sheet oil side down. Pierce the foil 3-4 times with a knife or a fork.
- Bake for ~45 minutes at 350 then very carefully, remove the foil and bake another 10-15 minutes uncovered until the cheese is golden brown and bubbly.
- Remove from the oven and allow to cool for 10-12 minutes. Serve with grated parmesan and red pepper flakes.
