Eggplant Lasagna – Low Carb, Gluten-Free Comfort Food without the Pasta!

Transcript

– I love a fun twist on old favorites, just like eggplant lasagna, all the comfort and deliciousness of lasagna without the pasta. (upbeat music) Hi everyone, Suzy here from themediterraneandish.com, your number one resource for Mediterranean cooking.

Today’s all about eggplant lasagna, we’re gonna start with three eggplants or about a pound and a half of eggplant. So we’re after long slices of eggplant here that are about a half an inch in thickness.

So first off, I’m going to trim the top and we’re gonna trim the sides here because these are gonna essentially be too small and then just kinda position the eggplant on its side this way, and now you have a nice stable ground and you’re gonna go in and do half inch slices.

People ask me if they need to peel the eggplant, you don’t have to. With our trick, we kind of almost halfway peeled our egg plant and this is what we’re looking for. Whenever I’m working with eggplant, the biggest tip my mom gave me was to salt the eggplant first.

So again, I hit them up right here on both sides with salt. From what I understand, what the salt does is it draws out the water, and so, the spongy texture of eggplant, kind of breaks it down a little bit.

It flavors it nicely and then, at the same time, because it draws out this moisture, the eggplant does not need as much oil. All in all, whenever I haven’t salted my eggplant, I didn’t enjoy it as much.

So I always do the step, but if you don’t have the time, you can skip it. All right, I see some beading here, a little bit of water surfacing on my eggplant. So I’m just gonna go ahead and tap the eggplant dry on both sides.

We’re gonna need some good extra virgin olive oil so that we can brush our pan and our eggplant slices. And I’m using Private Reserve Extra Virgin Olive Oil, you guys. You can find that on themeditarraneandish.

com, just hit the “shop” tab. And we’re gonna go ahead and assemble our eggplant slices. No need to season at this point, ’cause more will be happening. For now just make sure you assemble your eggplant slices all in one layer.

If you need to use two pans, go ahead and do that, ’cause you do want it to be nice and pliable so that you can work with it much like lasagna noodles. I like to use a brush as opposed to pouring the olive oil on it, ’cause you wanna make sure that you cover the surface, but you don’t wanna use too much.

All right, looking good. This party is heading in the oven for about 20 minutes or so on high heat, say 400 until they’re nice and soft, and then you can use them to make your lasagna. All right, one of my favorite things about lasagna is the cheesy ricotta filling.

So that is what we’re about to do as our eggplants are cooking, efficient, you guys, I love multitasking. First of all, we’re gonna beat one egg. This is what’s gonna bind everything together.

I don’t know, this is how my mom does it. So I’m beating the egg as my mom would, for like an omelet. All right, here we go. All right, we have three cheeses going on here. Part skim ricotta, mozzarella, and Parmesan.

So this is all going to go down in one big bowl and we’re gonna mix it up together. I’ll say about a cup of mozzarella. Leave the rest for later to top that beautiful lasagna. And I’ll say about a quarter cup or so Parmesan.

Next, we gotta do some chopping. We have three garlic cloves, minced. Garlic lovers, you can go, I don’t know, a dozen? No, I’m just kidding. Three garlic cloves is what you need here. We’re gonna give them a quick mince.

Pick it up, goes right in here. I’ve got about a teaspoon of dry oregano. I might need a pinch of kosher salt, and now we’re gonna add some fresh, beautiful greens. First of all, I have about 10 ounces of frozen spinach that I had thawed out and made sure I wrung out all the water.

So it looks kinda like this. This is spinach going right here, but it comes in a package. So look for it in the frozen aisle. And then I have two beautiful herbs, parsley and basil for all the good, big Italian flavors.

So I’m gonna chop up some parsley, about a good cup or so. It is so important, you guys that you wring out all the liquid from the spinach ’cause you don’t want your lasagna to be watery. All right, parsley goes in and then we’ve got some basil.

Eyeball it, but, I don’t know, I love basil. I’m gonna do like a half a cup. Collect your leaves and then kind of roll the basil leaves together like this, you guys, and we kinda just slice like ribbons.

Let’s mix up this cheesy herby goodness to make our ricotta filling. I find that it helps to drizzle a little bit of extra virgin olive oil because I’m using a lot of part-skim cheese, I kinda need something to move this party.

So I’m gonna just drizzle a little bit of this. Good-for-you fat and mix it up. See, this is better. Woo-hoo. This looks great! They’re all nice and soft. And some of them got nice and charred too, which I appreciate.

I’m gonna let it cool just a little bit so that we can handle it. All right, you guys, let’s do this. We’re gonna start with our pasta sauce. Now you can grab my homemade pasta sauce video, or you can use pasta sauce from a jar and spread it out.

Okay. And I’ve got my eggplant slices. What you wanna do is just kinda layer them. At this point if they overlap, it’s great. They’ve already cooked up real nice so you won’t hurt them.

Now we have our ricotta filling. I just like to go in and add on each eggplant. You’re gonna use up half of the ricotta filling now, and then half on another layer. My goal is just try to spread it as far as possible so that every single bite you take has enough of that gorgeous cheese filling.

So here’s that first layer. We’re gonna go in with a thinner layer of marinara in this point. Right. So spread the sauce over the cheese. And we’re just gonna repeat the whole situation again, eggplant, you know what’s coming next, don’t ya? All right, cheese.

This is it. So you’re gonna use up the whole bit. So we’ve got spinach in this ricotta. We sneak that in for the kids. They haven’t any clue, and they love it. We’re gonna add the last little bit of sauce.

You know what? Pour the sauce. Oh yeah. You’re gonna spread this out. How easy is this, you guys, really just layering. Layering there. Remember we had a little bit of cheese left. We’re gonna go in with our mozzarella ’cause this layer here, you guys, this is the melty, gooey goodness and Parmesan, right? This baby is looking good and ready for the oven.

15, 20 minutes is all we need. First we’re gonna cover it and then we’re gonna uncover it and give it a few more minutes until all the bubbly goodness takes place. Oh my gosh. One last tip for you guys.

Let the lasagna settle for a good 10 to 15 minutes before you cut through it. And then garnish with a little bit of parsley or basil or what have you, to make the perfect meal. Now, if you’re looking for a cozy dessert to finish this meal, be sure to check out my Apple Strudel video.

Don’t forget to subscribe and follow this channel for more delicious videos. For the Eggplant Lasagna recipe, head over to themediterraneandish.com. I will see you later, ciao. i love a fun twist on old favorites just like eggplant lasagna all the comfort and deliciousness of lasagna without the pasta [Music] hi everyone susie here from the mediterranean dish dot com your number one resource for mediterranean cooking today’s all about eggplant lasagna we’re gonna start with three eggplants or about a pound and a half of eggplant so we’re after long slices of eggplant here that are about a half an inch in thickness so first off i’m going to trim the top and we’re going to trim the sides here because these are going to essentially be too small and then just kind of position the eggplant on its side this way and now you have a nice stable ground and you’re gonna go in and do half inch slices people ask me if they need to peel the eggplant you don’t have to with our chick we kind of almost halfway peeled our eggplant and this is what we’re looking for whenever i’m working with eggplant the biggest tip my mom gave me was to salt the eggplant first so we’re gonna hit them up right here on both sides with salt from what i understand what the salt does is it draws out the water and so you know the spongy texture of eggplant kind of breaks it down a little bit it flavors it nicely and then at the same time because it draws out this moisture the eggplant does not need as much oil all in all whenever i haven’t salted my eggplant i didn’t enjoy it as much so i always do this step but if you don’t have the time you can skip it all right i see some beading here a little bit of water surfacing on my eggplant so i’m just gonna go ahead and pat the eggplant dry on both sides we’re gonna need some good extra virgin olive oil so that we can brush our pan and our eggplant slices and i’m using private reserve extra virgin olive oil you guys you can find that on the mediterranean dish dot com just hit the shop tab and we’re going to go ahead and assemble our eggplant slices no need to season at this point because more will be happening for now just make sure you assemble your eggplant slices all in one layer if you need to use two pans go ahead and do that because you do want it to be nice and pliable so that you can work with it much like lasagna noodles i like to use a brush as opposed to like pouring the olive oil on it because you want to make sure that you cover the surface but you don’t want to use too too much all right looking good this party is heading in the oven for about 20 minutes or so on high heat say 400 until they’re nice and soft and then you can use them to make your lasagna all right one of my favorite things about lasagna is the cheesy ricotta filling so that is what we’re about to do as our eggplants are cooking efficient you guys i love multitasking first of all we’re gonna beat one egg this is what’s gonna bind everything together i don’t know this is how my mom does it so um i’m beating the egg as my mom would for like an omelet all right here we go all right we have three cheeses going on here part skim ricotta mozzarella and parmesan so this is all going to go down in one big bowl and we’re gonna mix it up together i’ll say about a cup of mozzarella leave the rest for later to top that beautiful lasagna and i’ll say about oh quarter cup or so parmesan next we gotta do some chopping we have three garlic cloves minced garlic lovers you can go i don’t know a dozen no just kidding three garlic cloves is what you need here we’re gonna give them a quick mince pick it up goes right in here i’ve got about a teaspoon of dry oregano i might need a pinch of kosher salt and now we’re gonna add some fresh beautiful greens first of all i have about 10 ounces of frozen spinach that i had thought out and made sure i rung out all the water so it looks kind of like this this is spinach going right here but it comes in a package so look for it in the frozen aisle and then i have two beautiful herbs parsley and basil for all the good big italian flavors so i’m gonna chop up some parsley about a good cup or so it is so important you guys that you ring out all the liquid from the spinach because you don’t want your lasagna to be watery all right parsley goes in and then we’ve got some basil eyeball it but i don’t know i love basil i’m gonna do like a half a cup collect your leaves and then kind of roll the basil leaves together like this you guys and we kind of just slice like ribbons let’s mix up this cheesy herby goodness to make our ricotta filling i find that it helps to drizzle a little bit of extra virgin olive oil because i’m using a lot of part skim cheese i kind of need something to move this party so i’m gonna just drizzle a little bit of this good for your fat and mix it up see this is better this looks great they’re all nice and soft and some of them got nice and sharp too which i appreciate i’m gonna let it cool just a little bit so that we can handle it all right you guys let’s do this we’re gonna start with our pasta sauce now you can grab my homemade pasta sauce video or you can use pasta sauce from a jar and spread it out okay and i’ve got my eggplant slices what you want to do is just kind of layer them at this point if they overlap it’s great they’ve already cooked up real nice so you won’t hurt them now we have our ricotta filling i just like to go in and add on each eggplant you’re gonna use up half of the ricotta filling now and then half on another layer my goal is just try to spread it as far as possible so that every single bite you take has enough of that gorgeous cheese filling so here’s that first layer we’re gonna go in with a thinner layer of marinara at this point right so spread the sauce over the cheese and we’re just kind of you know going to repeat the whole situation again eggplant you know what’s coming next don’t you all right cheese this is it so you’re gonna use up the whole bit so we’ve got spinach in this ricotta we sneak that in for the kids they haven’t any clue and they love it gonna add the last little bit of salt you know what pour the sauce oh yeah you’re gonna spread this out how easy is this you guys really just layering layering there remember we had a little bit of cheese left we’re gonna go in with our mozzarella because this layer here you guys this is the melty gooey goodness and parmesan right this baby is looking good and ready for the oven 15 20 minutes is all we need first we’re gonna cover it and then we’re gonna uncover it and give it a few more minutes until all the bubbly goodness takes place oh my gosh one last tip for you guys let the lasagna settle for a good 10 to 15 minutes before you cut through it and then garnish with a little bit of parsley or basil what have you to make the perfect meal now if you’re looking for a cozy dessert to finish this meal be sure to check out my apple strudel video don’t forget to subscribe and follow this channel for more delicious videos for the eggplant lasagna recipe head over to the mediterranean dish dot com i will see you later ciao

Source : Youtube

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