(I Promise You Can’t Tell It’s Eggplant) Lasagna


Sometimes I trick people into eating eggplant. This is how I do it.

First, you need to sharpen your knife. No, really. Eggplant skin is shockingly tough. Then wash your knife, to be safe.

With your clean and sharp knife, cut two small eggplants into slices no thicker than 1/4″. Brush both sides of each slice with extra virgin olive oil and place in one layer on parchment lined baking sheets (or silicone sheets if you’ve got them). Sprinkle with salt. Cook at 350 for 10-15 minutes, until soft.

In a high walled skillet, brown 1 lb. ground turkey or beef and one minced onion. Add one can drained diced tomatoes. Stir in 1/2 of 24 ounces marinara sauce of your choosing. Season with 1 teaspoon minced garlic, 1/2 teaspoon salt, 1/2 teaspoon onion powder, and 1/2 teaspoon red pepper flakes.

Combine 15 ounces of ricotta with 1 bunch of finely chopped parsley and 2 tablespoons of shredded mozzarella.

Pour a thin layer of your reserved marinara sauce into a 9×9 pan. Layer: eggplant, meat sauce, all of the ricotta mixture, marinara sauce, eggplant, meat sauce. Top with a handful of shredded mozarella and a light dusting of bread crumbs if you’re adventurous.

Bake at 350 for approximately 1 hour. Turn on the broiler just before you take it out of the oven so the cheese gets nice and golden. Let sit 15 minutes before serving so you don’t scald yourself with a soupy mess.

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