Saturday, April 14, 2018

Eggplant Lasagna








     My friend Sarah from No Excuses Chick (www.noexcusesnutrition.com/) had a great idea of using Eggplant in place of Lasagna noodles...brilliant, huh!?  So I decided to try out Ms Smarty Pants suggestion for myself, and you know what...she is on to something (check out her Low Carb Eggplant Lasagna)!!!  This turned out quite tasty and you will never know the difference.  Each of my 12 servings are only 254 calories, 10g net carbs, 25g protein and 10g fat.  Next time you are craving Italian, might I suggest you give this a try!  :)

Ingredients for 12 servings~
2~ 1 pound Eggplants, trimmed and slice lengthwise, about 6 slices
Olive Oil Cooking Spray
1 Tablespoon Olive Oil
1 medium yellow sweet Onion, diced
1 Tablespoon chopped Garlic
Dash Cayenne
10oz bag shredded Carrots
1 pound 96% lean Ground Beef
2 small (1/2 pound total) Zucchini, diced
25oz Pasta Marinara Sauce
24oz low fat Cottage Cheese
1/2 cup shredded Parmesan
6 Tablespoons Egg Whites
2-4 Tablespoons fresh chopped Parsley
Dash Pepper
Dash Nutmeg
8oz (2 cups) Shredded Mozzarella

     Heat oven to 400, spray each side of the sliced Eggplant with Cooking Spray, lay on foil lined cookie sheet and bake for 20 minutes.  Meanwhile, heat Oil in skillet, add Onion, Garlic and Cayenne til golden brown.  Then add Carrots til crisp tender, then add Beef til cooked thru, next add diced Zucchini til crisp tender, and finish by stirring in the Marinara Sauce.  In separate bowl, mix Cottage Cheese, Parmesan, Eggs,Parsley, Pepper and Nutmeg.  Coat 9X13 with cooking spray, add half Sauce mixture to pan, top with half Eggplant slices, add half Cottage Cheese mixture and finish with half of Mozzarella, repeat with remaining ingredients.  Bake at 375 for 40-45 minutes til heated thru.  Remove and rest for 15 minutes before serving.  Enjoy  :)

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