Easy Eggplant Lasagna
Easy Eggplant Lasagna
Diet | Eggplant Lasagna | Keto Lasagna | No Pasta Lasagna
Have you ever enjoyed lasagna that wasn’t watery from the eggplant’s moisture? This is a recipe for a no-flour, keto-friendly lasagna that effectively removes excess moisture from the eggplant and doesn’t require long simmering for the ragu sauce.
Ingredients- Eggplant 150g
- Ground pork 100g
- Onion 50g
- Carrot 40g
- Celery 40g
Seasoning- Olive oil: a little
- Cooking wine (Mirin/Sake) 1 tsp
- Tomato puree 150g
- Himalayan pink salt: 3 pinches
- Unsalted butter 22g
- Heavy cream 100ml
- Nutmeg powder: a little
- Parmigiano-Reggiano cheese 3 Tbsp
- Mozzarella cheese 100g
- Olive oil: a little
- Cooking wine (Mirin/Sake) 1 tsp
- Tomato puree 150g
- Himalayan pink salt: 3 pinches
- Unsalted butter 22g
- Heavy cream 100ml
- Nutmeg powder: a little
- Parmigiano-Reggiano cheese 3 Tbsp
- Mozzarella cheese 100g
Cooking Instructions
Step 1
1. Prepare the Eggplant Layers: Cut off the ends of the eggplant. Slice it in half lengthwise, then use a spoon to scoop out the flesh, creating a hollow cavity. Sprinkle a pinch of salt evenly over the scooped-out surface and let it sit for about 10 minutes. This step is crucial for drawing out excess moisture, preventing a watery lasagna.
Step 2
2. Prepare Ragu Sauce Vegetables: Finely dice the celery, carrot, and onion. Ensuring the vegetables are finely chopped will contribute to a smoother and more flavorful ragu sauce.
Step 3
3. Cook the Pork: Heat a lightly oiled pan over medium heat. Add the ground pork and 1 tsp of cooking wine. Sauté until the pork is no longer pink, adding a pinch of salt to season.
Step 4
4. Sauté the Vegetables: Once the pork is cooked, add the finely diced vegetables (onion, carrot, celery) to the pan. Sauté until the vegetables become translucent. Add another pinch of salt and continue to cook for about 2-3 minutes, allowing the natural sweetness of the vegetables to develop.
Step 5
5. Simmer the Ragu Sauce: Pour in the tomato puree and reduce the heat to medium-low. Cook, stirring occasionally, for about 4-5 minutes, or until the sauce has thickened to your desired consistency. Avoid making it too watery.
Step 6
6. Sear the Eggplant: Gently pat the eggplant halves dry with paper towels after they’ve released their moisture. Place them, cut-side down, in a preheated pan over medium-high heat (no oil needed). Sear only one side until lightly golden brown.
Step 7
7. Slice the Eggplant: Once seared, cut the eggplant halves into bite-sized pieces. You can cut them lengthwise or into half-moon shapes.
Step 8
8. Make the Béchamel Sauce: In a clean pan over low heat, melt the unsalted butter. Pour in the heavy cream and increase the heat to medium-low. Bring the mixture to a gentle simmer, then reduce the heat back to low. Add a pinch of salt to season.
Step 9
9. Thicken the Béchamel: Stir continuously for about 4-5 minutes to prevent scorching and to allow the sauce to thicken. Once it reaches your desired consistency, stir in the Parmigiano-Reggiano cheese until fully melted. The cheese will add a rich flavor and further enhance the texture.
Step 10
10. Add Nutmeg: Finish by adding a small pinch of nutmeg powder and stirring it in. Nutmeg adds a subtle aromatic depth to the sauce. (Tip: The béchamel will thicken further as it cools, so don’t worry if it seems slightly thin when you remove it from the heat.)
Step 11
11. Assemble the Lasagna: Arrange the eggplant pieces in a single or double layer at the bottom of your baking dish. Spoon a generous layer of the ragu sauce over the eggplant, followed by a layer of béchamel sauce. Sprinkle a good amount of mozzarella cheese on top. Repeat these layers once more. (Order: Eggplant -> Ragu Sauce -> Béchamel Sauce -> Mozzarella Cheese)
Step 12
12. First Bake: Sprinkle the top with more Parmigiano-Reggiano cheese. Cover the baking dish tightly with aluminum foil. Place it in a preheated air fryer set to 180°C (350°F) and bake for 20 minutes. Covering with foil ensures the lasagna cooks through without the top burning.
Step 13
13. Second Bake (Finishing): After 20 minutes, carefully remove the aluminum foil. Lower the temperature to 175°C (347°F) and bake for another 5 minutes. This will brown and crisp up the cheese topping. Your delicious Eggplant Lasagna is ready to enjoy!
