Dinner

Egg Plant Lagsagna is for Dinner.

Egg Plant Lagsagna takes 45 minutes to prepare.

Egg Plant Lagsagna takes 60 minutes to cook.

Egg Plant Lagsagna makes 6 servings.

The ingredients for Egg Plant Lagsagna are:

I whole eggplant
1 tsp salt
14 oz extra lean ground beef
1 jar Mezzetta Napa Valley Bistro Roasted Garlic Tomatoe sauce(or your favourite)
1 glass red wine
2 cups 2% cottage cheese
2 Tbsp Parsley chopped (preferrably Flat Italian)
1 large egg
1 Tbsp dried basil (optional)
2 cups mozzarella cheese
salt and pepper to taste

Here is how you make Egg Plant Lagsagna:

Wash and peel eggplant. Cut eggplant into VERY thin LENGTHwise slices (this will be used like you would the lagsagna noodles) They have to be VERY THIN, otherwise they will not cook through. Place on platter or tray and lightly salt. Let rest for a bit - this will draw out moisture and with it the bitterness of the eggplant. After you see moisture gathered on the eggplant, pat dry with paper towel. While you are waiting, start browning your ground beef. I do not use any extra oil. If needed spray your pan lightly. Season to taste, and when nicely browned, stir in the tomatoe sauce and then the red wine. Let it simmer for about 10 minutes to blend the flavours. In the meantime, in a bowl put the cottage cheese, parsley, basil, parmesan cheese and the slightly beaten egg. Mix well and set aside until you assemble the dish. In a 9x12 ovenproof dish, put some of the sauce on the bottom to just cover. Take the dried slices of eggplant and layer as you would the noodles. Alternate layers w. tomatoe sauce and cheese mixture. Usually I have two tomatoe sauce layers and one cheese layer in the middle. Add the grated mozzarella cheese as the topping. I usually top it with foil for the first part of the cooking time. Then I remove the foil for the last 10 minutes or so, so the cheese is nice and browned. Bake at 350 for approximately an hour (may be a bit longer, especially if you made it ahead and it comes out of the refrigerator or higher altitudes). It is done when Until thoroughly cooked and bubbling.Serving Size:?makes approx 4-6 4x3 in servings depending on depth

The nutritional information for Egg Plant Lagsagna is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 480.7

• Total Fat: 25.7 g
• Cholesterol: 105.4 mg
• Sodium: 1,590.3 mg
• Total Carbs: 20.9 g
• Dietary Fiber: 5.4 g
• Protein: 37.1 g

The dietary needs meet for Egg Plant Lagsagna is Gluten Free