Eggplant Lasagna - a Low Carb Keto Friendly Dish
Eggplant, ground beef, mozzarella, parsley, carrot, onion, red and green pepper.
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#KetoFriendly #healthy #Eggplant
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Full Ingredients:
1 large eggplant
1/4 tsp of salt
1 tbsp of oil
1/4 tsp of black pepper
bake 350f, 15 mins
vegetables
1/2 big carrot shredded
1 big onion diced
2 green onion stalks chopped
1/2 red pepper sliced
1/2 green pepper sliced
bunch of parsley chopped
150 grams of mozzarella cheese
400 grams of ground beef
2 tbsp of oil
1 cup of tomato sauce
1/2 tsp of salt
cheese mixtures
150 grams of ricotta cheese
1 cup of grated parmesan cheese
1 large egg
2 tbsp of parsley
1 tbsp of oregano
1/2 tsp of black pepper
1cup mazzarella cheese shredded
bake 380f - 20 mins
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How to Make The Most Amazing Eggplant Lasagna | The Stay At Home Chef
The Most Amazing Eggplant Lasagna that's full of cheesy goodness, without the pasta! Great for a gluten-free lasagna option or just for sneaking in a healthy vegetable.
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✅Ingredients
EGGPLANT:
• 2 eggplants, sliced lengthwise (1/4 inch thick)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
SAUCE:
• 1 pound sweet Italian sausage or ground beef
• ½ large white onion, minced
• 3 cloves garlic, crushed
• 1 (28 ounce can) crushed tomatoes
• 1 (6 ounce can) tomato paste
• 1 (8 oz can) tomato sauce
• ½ cup white wine
• ½ cup chopped fresh basil
• 1 teaspoon ground oregano
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ cup + 2 tablespoons chopped fresh parsley (divided)
CHEESE:
• 15 ounces ricotta cheese
• 1 large egg
• ½ teaspoon salt
• ⅛ teaspoon ground nutmeg
• 1 pound deli sliced mozzarella cheese
• 1 cup freshly grated Parmesan cheese
✅Instructions
00:00:31 - How to slice eggplant for The Most Amazing Eggplant Lasagna
1️⃣ 00:00:20 - Preheat oven to 400 degrees F. Lightly grease 2 baking sheets.
2️⃣ 00:00:48 - Lay eggplant slices out onto prepared baking sheets into a single layer. Drizzle lightly with olive oil and season with salt and pepper. Roast in the preheated oven until tender, about 25 minutes, turning halfway through.
3️⃣ 00:01:19 - Meanwhile, in a large pot over medium heat, add in ground sausage or ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly.
4️⃣ 00:01:52 - Stir in fresh basil, oregano, ½ teaspoon salt, pepper, and ¼ cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine. Stir well and bring to a simmer. Reduce heat to low and simmer 30 minutes (or up to 4 hours).
5️⃣ 00:02:55 - In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, ½ teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.
6️⃣ 00:03:09 - Lightly grease a deep 9x13 pan. To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 6 eggplant slices on top to cover the bottom of the pan. Spread with ⅓ of the ricotta cheese mixture. Top with ¼ of mozzarella cheese slices. Spoon 1½ cups meat sauce over mozzarella, then sprinkle with ¼ cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of eggplant, topped with another 1 cup of meat sauce to cover the eggplant. Top with remaining mozzarella and Parmesan cheese.
7️⃣ 00:04:24 -Bake in preheated oven for 30 to 35 minutes. Serve hot.
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Cheesy Eggplant With Ground Beef Recipe/ Easy and Tasty Aubergine
Created by InShot: own version cheesy eggplant recipe with ground beef my husband can't resist this dish and he almost eat all. So easy and delicious recipe and everybody can cook this at home. If you try this just tell me (comment below )how delicious is.
INGREDIENTS
500g Ground Beef
1/3 Cup each Red, Yellow and Green
Bell Pepper
2 Tbsp Soy Sauce
1 Tsp Salt & Pepper
1/2 Cup Water
1 Tsp Salt
1 Cup Cheese
Small amount scallions leaves
for garnish
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Ground Beef/Eggplant Casserole
Recipe from a vintage Farm Journal Cookbook
1 large eggplant--cooking oil
1 lb ground beef
2 cups chopped onion
1 lb can tomatoes
1/3 cup uncooked rice
1 1/2 tsp garlic salt1 tsp pepper
1/4 tsp pepper
My dear husband ate it without any complaints...and I sent a big bowl home with my sister for her and her husband to enjoy....feeding the flock.
Eggplant Casserole with Michael's Home Cooking
Here is a nice Eggplant Casserole. I use different cheeses in this that pairs well with the eggplant. See description for ingredients and instructions.
Ingredients:
1 pound eggplant
salt/pepper
olive oil
thinly sliced onion
8 ounces shredded mozzarella
1/2 teaspoon dry oregano
1/4 cup parmesan
1/4 cup romano
6 ounces ricotta
1/2 to 1 teaspoon dried parsley
1/4 teaspoon red pepper flakes (optional)
4 or 5 anchovies plus the oil (optional)
1/4 cup bread crumbs
greased 8 X 8 baking dish
You do not have to peel your eggplant, but it does make it easier to eat.
Peel around one pound of eggplant and slice to 1/2 inch slices.
Salt and pepper your eggplant, you do not need to drain for this.
Mix your shredded mozzarella with 1/2 teaspoon oregano, parmesan and oregano.
Mix your ricotta with parsley and red pepper flakes.
Assembly:
eggplant
olive oil
sliced onions
ricotta
mozzarella mixture
eggplant
olive oil
mozzarella mixture
anchovies
bread crumbs
Bake 350F covered with foil for 40 minutes.
Remove foil and bake another 20 minutes.
For a total time of 60 minutes, not 65 like I said in video.
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Song used: Tango de Manzana