Meatless Grilled Eggplant Lasagna |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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After being Dr. ordered NO carbs for a week, I decided to make this, the ingredients can be played with for taste. Ingredients:
1 eggplant |
1 egg (optional) |
1 cup mozzarella cheese (shredded and divided) |
1/4 cup parmesan cheese |
2 teaspoons italian seasoning (divided) |
1 cup ricotta cheese |
1/8 cup marinara sauce (divided) |
1 garlic clove (finely minced or through a press) |
olive oil |
Directions:
1. Preheat grill to high, then turn down to med just before you put the eggplant on.
2. Preheat oven to 350.
3. Peel and slice eggplant lengthwise (about 1/4 inch wide) (you can stripe it or not peel it if you prefer).
4. Brush or spray eggplant with olive oil and season with some of the seasoning.
5. Grill eggplant 5 min a side.
6. While eggplant is grilling combine 1/4 cup of the mozzarella, the rest of the seasoning, egg (optional), parmesan, ricotta, 1 tsp marinara, and garlic in a small bowl.
7. Once eggplant is cooked you can put it together.
8. Spray casserole pan with olive oil (optional but it prevents sticking).
9. Drizzle some sauce at the bottom and make one layer of eggplant (3 slices fit in mine).
10. Cover each eggplant with about a tablespoon of the cheese mixture and some shredded mozzarella.
11. Repeat layers with rest of eggplant. Mine made 2 layers and I pourde the rest of the sauce and cheese over the top.
12. Bake until bubbly.
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