CHEF MICHEL'S EGGPLANT LASAGNA
2 eggplants (about 14 ounces each)
1/4 cup oil, about
2 cups Amy's Marinara Sauce (see my update below)
16 ounces whole milk mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
Trim the ends off the eggplants and slice lengthwise into 1/2" slices. You should get 6 slices from each eggplant. Brush both sides of the eggplant slices with oil to coat. Place them in a single layer on a baking sheet. Broil about 5 minutes per side until tender and a little browned. Watch them closely because they can burn quickly. Lightly sprinkle them with salt after removing from the oven.
Layer everything in a greased 7x9x3" baking dish in this order: 4 eggplant slices, 1/3 of the sauce, 1/3 of the mozzarella. Repeat the layering two more times then sprinkle with the parmesan cheese. Bake at 350º about 30 minutes or until the cheese is bubbly.
Makes 6 servings
Per Serving: 377 Calories; 28g Fat; 20g Protein; 14g Carbohydrate; 4.5g Dietary Fiber; 9.5g Net Carbs
I saw Chef Michel Nischan make this on "Victory Garden" on PBS and it looked delicious and low carb. I left out the fresh herbs and added a lot more cheese to make this a meatless main dish. His recipe called for just 4 ounces of mozzarella and 1/4 cup of parmesan. The amount of sauce wasn't specified but 2 cups seemed about right. After baking it does come out very saucy so if you wanted to save a few carbs, you could use just 1 cup and spread it very thinly between the layers. Michel grilled his eggplant slices but I don't have a stovetop grill. Broiling them worked fine. Here is the link to the original recipe on the PBS site: Eggplant Lasagna.
I always thought that I only liked eggplant that had been breaded and fried but this recipe has changed my mind. I actually think I prefer it unbreaded now. This method was so much easier and a lot less messy too. I loved this dish and will make it again. Click the photo to see a close-up.
Here are the counts that you'd get if you made this with 1 cup of sauce instead of 2 cups:
Per Serving: 363 Calories; 28g Fat; 19g Protein; 11g Carbohydrate; 4g Dietary Fiber; 7g Net Carbs
UPDATE 11/30/11: I've been making this lately with just 1 cup of marinara sauce and find that it's more than enough. I've also been layering it in a 9x13" pan. It comes out a lot thinner but it's still just as good. I layer it in this order: 1/2 of the eggplant slices, 1/2 of the marinara, about 2/3 of the mozzarella, the rest of the eggplant, the rest of the marinara, the rest of the mozzarella and a good sprinkling of parmesan cheese. I also dusted some of the layers with garlic powder. Oh, and I also peel the eggplant before slicing it. I wasn't crazy about the bits of tough skin.
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