Roasted Eggplant Lasagna

Ingredients and Weight:

• 2 large eggplants (2 pounds)
• 1 pound ground beef
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 1/2 cup chopped fresh basil
• 1/2 cup Parmesan cheese (grated)
• 1/2 cup mozzarella cheese (grated)
• 12 lasagna noodles
• Salt and pepper to taste

Preparation Time:

30 minutes

Cooking Time:

1 hour

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C). Cut eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch border. Chop the eggplant flesh into small cubes.
2. In a skillet, brown the ground beef over medium heat. Add the onion and garlic and cook until softened. Stir in the crushed tomatoes, tomato sauce, basil, and salt and pepper to taste. Bring to a simmer and cook for 15 minutes.
3. Spread the roasted eggplant cubes in a single layer on a baking sheet. Spray with olive oil and sprinkle with salt and pepper. Roast for 20 minutes, or until tender.
4. Grease a 9x13 inch baking dish. Spread 1/3 of the meat sauce in the bottom of the dish. Top with 4 lasagna noodles, 1/2 of the roasted eggplant, 1/2 of the Parmesan cheese, and 1/2 of the mozzarella cheese. Repeat layers.
5. Bake for 30 minutes, or until heated through and the cheese is melted and bubbly.

Nutritional Information:

Per serving (1/8 of recipe):

• Calories: 400
• Fat: 15g (8g saturated)
• Cholesterol: 60mg
• Sodium: 700mg
• Carbohydrates: 50g (2g fiber, 10g sugar)
• Protein: 25g

Dish Characteristics:

• Rich and flavorful
• Cheesy and satisfying
• Vegetarian option available (omit ground beef)

User Comments:

• "This is the best lasagna I've ever had! The roasted eggplant adds a delicious depth of flavor."
• "I love that this recipe is easy to make and uses ingredients I can find at any grocery store."
• "The perfect dish for a special occasion or a cozy family meal."

Special Precautions and Tips:

• To prevent the eggplant from getting mushy, roast it until it is tender but not browned.
• If you don't have Parmesan cheese, you can use Romano cheese or Asiago cheese instead.