Is that what we see just a cover of what hides underneath? Make this eggplant lasagna recipe to see what lays underneath the cheese, is real!
As I recently have a little time, I had been browsing on the web the other day. Looking for fresh, fascinating tips, inspiring recipes that We have never tasted before, to amaze my loved ones with. Searching for a while unfortunately could not find lots of interesting stuff. Just before I thought to give up on it, I found this fabulous and easy treat by chance. It looked so delicious on its photos, it called for fast action.
It was simple enough to imagine just how it’s made, how it tastes and how much my hubby will probably enjoy it. Actually, it is very easy to please him when it comes to puddings. Anyways, I visited the site: Suncakemom and then used the step-by-step instuctions which were combined with impressive pictures of the operation. It really makes life less difficult. I can suppose it’s a bit of a inconvenience to shoot photographs down the middle of baking in the kitchen as you typically have gross hands and so i highly appreciate the hard work she devote for making this post .
With that in mind I am encouraged to present my very own recipes in the same way. Many thanks the idea.
I had been fine tuning the original formula create it for the taste of my loved ones. I must mention it had been a terrific outcome. They enjoyed the flavor, the thickness and loved getting a treat like this in the middle of a stressful week. They basically requested more, many more. So the next occasion I am not going to make the same miscalculation. I am likely to multiply the quantity to keep them pleased.
Eggpalnt Lasagna Keto first published on SunCakeMom.
Render fat out from bacon, pancetta or any other type of pork fat that we can use as lardon. We can substitute it with a tablespoon of fat or cooking oil, as well. No harm would be done. Add onion, carrot and celery then saute with the bacon on high heat for about 5 minutes until the onion gets a slight translucent/glassy look.
Add the ground meat. Mix it well with the vegetables then cook it for 10-15 minutes while stirring it often until all the bigger chunks fall into smaller pieces. At this point the beef should lose all its pinkness and browned properly.
Add the water or wine, tomatoes, salt, black pepper and milk. Mix it well together, put the lid on and simmer it for 4 hours on low heat, stirring occasionally.
For more detailed instructions for the filling, check out how to make Bolognese sauce a.k.a Ragu. If our patience is wearing thin then use pureed tomato and cook it only for about 30 minutes before getting it ready for layering.
While the sauce is cooking cut the eggplants to about 0.08″ / 2mm thick slices then dry brine them for at least 10 minutes. Place the slices into a greased or parchment papered baking tray so they don’t much cover each other.
Put them into a 400°F / 200°C preheated oven for about 10 minutes until they get a bit roasted here and there. Depending on the availability of baking sheets and oven capacity we may need to do several batches.
Once the sauce is done divide it into two parts and spread one half onto the bottom of a casserole dish. With more ingredients we can make more layers like in our keto cabbage lasagna or zucchini lasagna.
Place a layer of eggplants on top.
Mix basil with oregano and ricotta then spread half of it with half of sliced or grated mozzarella on top. We can also just simply sprinkle the herbs on top of the cheese. Repeat the layering.
Place the lasagna under the broiler on maximum temperature on the top shelf until golden brown spots start to appear on the mozzarella for about 10 minutes.