This is a terrific recipe. Can be used over and over again. I am looking for great tasting eggplant without lots of fuss. I took the hint of a previous reviewer and broiled the eggplant until a bit crisp then followed the recipe to a "t". The only other deviation was when I used fat free cottage cheese instead of ricotta, (thats all we had on hand on this late Sunday afternoon.) Loved the spinach and mushrooms, I just put it all together heated it with garlic and done. Started with the meat, drained extra fat off, put back in added all other (sauce) ingredients and presto done. A quick alternating layers, popped into toaster oven in two smaller dishes, done in 22 minutes ~ added some extra mozzarella on top for last 5 minutes to get the gooey thing going on. Delightful!
OUTSTANDING! I broiled my eggplant and used garlic salt, pepper and shredded parmesan on the slices. I used ground sirloin and omitted the olive oil. I used 4 cloves garlic, 10oz mushrooms, omitted the fennel, about 2 cups fresh spinach, omitted the alcohol and added a couple of diced zucchini. I used Trader Joes organic marinara sauce. I subbed lowfat cottage cheese for the ricotta and didn't read the instructions right so ended up mixing the whole cheese mixture together. This turned out very HEARTY and filling but healthier than regular lasagna. I did make it for the South Beach diet. The only problem with it was that it had a lot of liquid that needed to be drained after baking it.
Great recipe. I substituted 2 chopped zucchini for the mushrooms for the picky eaters. I used ground turkey breast, egg substitute, fat free ricotta and a mixture of fat free and low fat mozzerella cheese for a relatively lowfat version. And it was delicious--even my grandmother who doesn't like spinach or eggplant ate it. i omitted the red wine and let the sauce simmer about 30 minutes for fear of too much liquid as the others had warned and it was perfect. Thanks for the great recipe.
I enjoyed the recipe except.... -Cut or slice eggplant THIN as possible. -Reduce onion by "a lot". -Also, drain meat sauce if you don't have the time for it to set....(if not let sit for an hour or over night).
This was a clever use of eggplant but the taste was awful. We tossed all the leftovers and my kids wouldn't even try it.
Tomatoes are a no-no for low carb diets - one medium tomato has 4.8 g of Total Carbohydrates. when making a Lasagna make a white sauce with whipping cream and egg yolks to stay more carb free on your diet - other ingredients are fine except Ricotta cheese it has 7 g of Total Carbohydrates - To help you meet your goals in terms of ratios(protien/carbohydrates), avoid cheese spreads, cream cheese, cottage cheese and ricotta cheese. These cheeses contain less than 3 grams of protein per ounce, which is less than half of what is found in most cheeses. Provolone , Mozzarella, Romano and Parmesan are great choices Someone needs to check these if recipes are legit because this one is not
I have been making lasagna with eggplant noodles for years. Some recommendations. Make your own sauce with roma tomatoes - it is more economical, there is no added sugar and it tastes so much better. If you invest in a food mill, you don't have to deseed or peel the tomatoes by hand, it is a cinch! I make a batch of sauce once a month and freeze it. Also, there is no need to slice the eggplant lengthwise, it works just as well to cut it into circles, it is faster and much easier to keep a uniform slice width that way. I also put a strip of parchment paper under the tin foil so the cheese doesn't stick (I have lost the entire top layer of cheese before:). Also, it works fine as a vegetarian dish and also without ricotta if you want to simplify it to a "baked eggplant parmesan," which is my most frequent rendition of this dish (with the add of a bit of capers and diced calamata olives - yum).
Excellent! I used a mandolin to slice the eggplant. I used my own sauce. Didn't miss the lasagna noodles. I will make this again.
Super good! need a realty deep pan my regular glass pan was to shallow.
The prep time is lengthy but well worth the time. EXCELLENT!!! taste and texture is amazing