[Valid Atom 1.0]

Thursday, July 11, 2013

Semi-Homemade Gluten free Eggplant lasagna Recipie


2 medium or large eggplants
¾ cups olive oil
3 teaspoons salt
2 teaspoons ground black pepper
1 jar of spaghetti sauce
1 lbs hamburger meat browned
1 clove garlic, minced
1 large container Cottage Cheese
1 cup Parmesan cheese – grated or shredded
2 large eggs – beaten
3 cups mozzarella cheese – grated

1. Preheat oven to 350 degrees.

2.  Cut the ends off the eggplant and slice into ¼ inch slices. Brush eggplant slices with olive oil and then salt them to remove excess moisture. Grill on a hot, dry grill pan or broil under pre-heated broiler for about 4 – 5 minutes (until browned) and flip, cook on other side until browned and slightly soft about another 3 -4 minutes. 

3. Mix the Cottage cheese with 1 teaspoon salt, and 1 teaspoon pepper, add in the Parmesan cheese and eggs.

4. In an oiled pan, add in a little bit of the Spaghetti sauce and spread over bottom of dish. 

5. Layer half the eggplant slices in the bottom. Add half the ricotta mixture then top with half the sauce and half the meat then a small amount of the Mozzarella cheese. Repeat layering.

6. Top with mozzarella cheese and spread evenly over the top.

7. Bake about 1 hour until hot and bubbling and cheese is browned.

No comments:

Post a Comment