Eggplant Lasagna

By e_puca

This recipe makes 6-8 servings. I always have a salad with it so a smaller piece works. It is a delicious eggplant lasagna.
Protein 0 Fats 2 Carbs 1

*This is a meatless lasagna but you could easily cook up some ground meat and add it to the dish. Counting it as more protein of course. When I made this a few months back, I did add a bit of lean ground beef and some onions. But the family seemed to like it best with just the eggplant so that's how I mostly make it. Chopped fresh mushrooms are also good in this.

Ingredients

• 2 med. eggplant, fresh, organic
• 8 c. water, purified
• 2 tbs. sea salt, unrefined and pure
• 28 oz. tomato sauce, organic
• 15 oz. cheese, ricotta, raw, grass-fed or pastured, organic
• 1/4 tsp. black pepper, ground, organic
• 12 oz. cheese, mozzarella, whole fat, raw, grass-fed or pastured, organic

Details

Preparation time 30mins
Cooking time 90mins
Adapted from Beyonddiet.com

Preparation

Step 1

Preheat the oven to 375°F. Serves 6-8
In a large bowl, combine the eggplant slices, water, and salt; soak for 30 minutes. Drain the eggplant and place on paper towels to dry.
Grease a 9x13 baking dish. Pour half of the tomato sauce over the bottom of the baking dish.

In a small bowl, combine the ricotta cheese and pepper; mix well.
Layer one quarter of the eggplant slices over the sauce, then top with one third of the ricotta cheese mixture and 3/4 cup mozzarella cheese.

Repeat the eggplant, ricotta, and mozzarella layers two more times. Top with the remaining eggplant and spread the remaining sauce over the top. Cover with foil and bake for 1 hour.

Sprinkle with the remaining 3/4 cup mozzarella cheese and bake, uncovered, for 15 to 20 minutes, or until the cheese has melted and the eggplant is tender.