![]() Sea Salt & Black Pepper – You can also add crushed red pepper flakes if you want extra heat.Other types of ground meat, such as ground turkey, chicken, pork, or Italian sausage, also work. Alternatively, 90/10 is also fine to use if you want to lighten up this dish. Ground Beef – I use 85/15 ground beef and don’t usually need to drain it, but you can drain yours after cooking (before adding the marinara) if you use 80/20.If you like onions, you can also saute half an onion (diced) together with the garlic, which will take about 5-7 minutes. You can mince it yourself, or use jarred garlic for convenience. Garlic – I used 2 cloves, but feel free to use more if you love garlic (I do and sometimes add more!).Again, other types of heat-safe oil are fine to use. I use extra virgin olive oil most often in this dish, but regular olive oil or avocado oil also works. Olive Oil – This adds flavor and helps the eggplant caramelize when you roast it.Huge ones, or those that are too soft, tend to be more bitter. To avoid any bitterness, make sure you choose small-to-medium eggplants that are firm to the touch. For prettier lasagna, you can use two eggplants instead of one, and only use the center cut slices. Eggplant – You’ll need about 20 ounces of eggplant, which may be one or two depending on the size.For measurements, see the recipe card below. This section explains how to choose the best ingredients for eggplant lasagna, what each one does in the recipe, and substitution options. ![]() (But if you do like eggplant, make sure you also take sauteed eggplant and eggplant rollatini for a spin this season.) Give it a try even if you don’t like eggplant! The eggplant taste is not strong in this dish. This dish has all the flavors of a great “real” lasagna! (Still, if you prefer a “pasta feel” without the carbs, try my classic keto lasagna instead.)ĭuring the summer, this healthy eggplant lasagna is the best way to enjoy those flavors and use seasonal veggies at the same time. And if you’re worried that you’ll miss the pasta, don’t be. Let’s talk taste! Eggplant lasagna offers the comfort food factor of regular lasagna, but with layers of roasted eggplant instead of the noodles. Come July, this eggplant lasagna recipe always comes calling my name… but I make it anytime of year when I can find good eggplant. Roasted eggplant is one of my favorite things to make during the summer, and I’m always finding new ways to incorporate it into full meals. More Low Carb Lasagna Recipes With Veggies.Why You’ll Love This Eggplant Lasagna Recipe.
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