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                    Chicago Fire Store

Recipes: Eggplant Lasagna

Eggplant Lasagna
  • 2 Lg. Eggplants (Cut horizontally or vertically)
  • 2 Lbs. 95% lean Ground Turkey or Ground Round
  • 1 Large container of Fat Free Ricotta Cheese
  • 2 Eggs
  • 1 1/2 bottle of Pure Extra Virgin Olive Oil (To fry eggplant)
  • 2 Large cans of Italian Crushed Tomatoes or homemade Marinara Sauce (Enough for the dish and a pasta side)
  • 8 Garlic cloves (Chopped or Minced)
  • 1 Large Yellow Onion (Chopped or Minced)
  • 2 Packages of Mozzarella Cheese (Part Skim or Fat Free)
  • 1 Bunch fresh minced Parsley
  • Salt and Pepper to taste
Cut the Eggplant and set aside.
Preheat Olive Oil and fry all of the Eggplant. Once all of the Eggplant is fried, remove them from the skillet and pat them dry with a paper towel. Set aside.
Brown the meat. Drain the excess oil and set aside.
In a large skillet, saute the Garlic, Onion and half of the Parsley with Salt to taste.
In a large mixing bowl, combine the Ricotta Cheese, Eggs, the remaining Parsley, Salt and Pepper and mix to a thick paste.
Add Meat to the mixture and blend in thoroughly.
Cover the bottom of a deep baking dish or aluminum roasting pan with the Tomatoes or Marinara Sauce.
Place a single layer of the Eggplant over the sauce, followed by a layer of the Meat and Cheese mixture. Top with the Onions and Garlic saute.
Continue alternating in this fashion until you have used all of the ingredients.
Bake in a preheated oven at 400° for 10 minutes. Top with the Mozzarella Cheese and bake until golden brown or when the cheese is fully melted.
Serve with pasta topped with the extra Tomatoes or Marinara Sauce, and fresh Garlic Bread. ENJOY.

Serves 6-8.

Copyright © 2007 Walsh World Wide Distributors
Chicago Fire Store
PO Box 31061
Chicago, IL 60631 * (630) 575-9540
gregg@chicagofirestore.com