Time: 40 mins
Servings: 8
Ingredients:
- 2 Eggplants (large, trimmed, sliced lengthwise 1/4- to 1/2-inch thick)
- 30ml Avocado Oil (divided)
- Sea Salt & Black Pepper
- 680g Extra Lean Ground Beef
- 370g Tomato Sauce
- 3g Italian Seasoning
- 370g Ricotta Cheese
- 1 Egg
- 170g Mozzarella Cheese (shredded)
Directions:
- Preheat the oven to 400ºF (205ºC). Line a baking sheet with parchment paper.
- Brush each of the eggplant slices with oil and season with salt and pepper. Place them on the baking sheet and cook for 15 minutes or until soft.
- Meanwhile, heat a large skillet over medium-high heat. Cook the ground beef for 10 minutes or until cooked through, breaking it up as it browns. Drain any excess liquid and season with salt and pepper.
- Stir in the tomato sauce and Italian seasoning. Simmer for five minutes or until warmed through. Remove from heat.
- In a bowl, whisk the ricotta and egg together. In a glass baking dish, arrange the eggplant slices in an even layer. Spread the
- meat mixture evenly over top, followed by the ricotta mixture. Repeat the layers until all ingredients are used up.
- Sprinkle the mozzarella evenly overtop and bake for 15 to 20 minutes or until the cheese is golden brown. Let cool slightly and enjoy!
Notes!
Leftovers:
Refrigerate in an airtight container for up to four days. Freeze for up to three months.
Serving Size:
A 9- x 13-inch baking dish was used to make eight servings.
Dairy-Free:
Use vegan cheese instead.
More Flavour
Add fresh basil and parmesan. Use marinara instead of tomato sauce.
No Ground Beef
Use ground chicken, turkey, or lentils instead.
Nutritional Info:
Amount per serving
Calories – 358
Fat – 22g
Carbs – 14g
Fiber – 5g
Sugar – 7g
Protein – 27g
