Eggplant Lasagna

I planted a single eggplant plant (Is that how you say that?) in my garden last Spring and much to my surprise, I've had TONS of eggplants all summer long and even into this Fall.   I've been passing out eggplants to anyone who will take them and we're doing our best to eat as meany of them as we can.  They're just so beautiful that I hate for them to go to waste.  

I've had to get really creative in how I use my eggplant so that we're not eating eggplant parmesan and eggplant meatballs EVERY week.  Last week I made a version of eggplant lasagna that turned out REALLY good.  It is SUPER easy to put together and it's got all the yummy flavors of a really great lasagna without the carbs.  

Eggplant Lasagna

• 2 medium eggplants
• ½ lb. Italian Sausage
• 1 container ricotta cheese
• ½ c. parmesan cheese
• 2 eggs
• 1 tsp. dried parsley
• 2 tsp. garlic powder
• 2 c. marinara sauce
• 1 c. shredded mozzarella cheese

Remove sausage from casing and cook in skillet until browned. 

Combine ricotta, parmesan, eggs, parsley and garlic powder.  

Cut eggplant in half, lengthwise and scoop out some of the inside, leaving a 1/2 inch border around edges.  

Cut eggplant in half, lengthwise.  Scoop out inside leaving a 1/2 inch border around edges.  

Divide ricotta mixture evenly between eggplant halves.

Spoon sausage over ricotta.  

Top with remaining marinara and mozzarella cheese.  ​

Cover dish with foil.  Bake 45 minutes at 350.  Remove foil and bake another 15 minutes.  

Serve.  

Eggplant lasagna is so much easier to make than traditional lasagna AND it tastes even better.  This would be a great appetizer for a party too if you made it with baby Japanese eggplant.  I love the way that these look and I love the way that they taste - even more.  

​Ciao!

Click here for a printable version of this recipe