There’s nothing I love more than a good lasagna. This particular night, Paul and I were looking for something hearty to eat but didn’t want all of the carbs from pasta. Don’t get me wrong, we love carbs but we try to substitute them for healthier options when we can. This dish hit the spot and we will definitely be making more in the future.

3 medium eggplants
2 eggs
3 cups of breadcrumbs
3 tablespoons of olive oil
Black pepper
2 cloves of garlic - diced
2 pounds of ground veal
1 jar of marinara sauce of choice
1- 15 oz package of ricotta cheese
1 cup of grated parmesan cheese
1.5 cups of grated mozzarella cheese

1. Set oven to 350 degrees
2. Peel eggplants and cut into thin layers - set aside
3. Coat a baking sheet with 2 tablespoons of olive oil
4. In a small bowl whisk eggs and set aside
5. Place breadcrumbs in a shallow dish
6. Dip eggplant in egg mixture
7. Dip the eggplant in breadcrumbs - make sure you coat both sides evenly
8. Place breaded breadcrumbs on baking sheet and cook for 6 minutes on each side - 12 min bake time total - Remove from the oven once finished and set aside
9. Keep oven at 350 degrees

Prepare Sauce
10. While eggplants bake, drizzle 1 tablespoon of olive oil onto a medium size saucepan
11. Set at medium temperature and add garlic - cook for 3 minutes
12. Add ground veal and cook evenly
13. Add marinara sauce to saucepan
14. Keep in saucepan and continue to cook

15. In a separate dish, combine eggs, ricotta cheese, and parmesan. Set aside
16. Cheese mixture: Spray a baking dish (lasagna dish) with a non-stick cooking spray
17. Start layering lasagna in baking dish following this order: sauce, cheese mixture, eggplant and repeat.
18. Make sure last layer ends with sauce and top it off with Mozzarella cheese
19. Bake in the oven for 30 minutes, and voila you are done!

More Recipes coming soon

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