Healthy Eggplant Lasagna (No Flour!)
Healthy Eggplant Lasagna (No Flour!)
Flourless and Butter-Free Eggplant Lasagna Recipe
Discover a delicious and healthy diet meal where we’ve swapped traditional pasta sheets for tender slices of eggplant! This delightful Eggplant Lasagna features the perfect harmony of soft eggplant, savory minced pork, and a bright, tangy tomato sauce. Enjoy a guilt-free, flavorful dining experience that’s wonderful for your diet journey. Enjoy your delicious diet with this amazing Eggplant Lasagna!
Ingredients- 1 large eggplant
- 1/2 medium onion
- 1 celery stalk
- 100g minced pork
- 50g mozzarella cheese
- 1 to 1.5 ripe tomatoes (large)
- 3 Tbsp tomato purée
- 1/4 tsp dried oregano
- 1 Tbsp white wine
- Olive oil
- Salt
- Pepper
Cooking Instructions
Step 1
Start by washing the eggplant thoroughly. Slice it into rounds about 0.5 to 1 cm thick. Avoid slicing them too thinly, as they might break apart, or too thickly, which would increase cooking time. The right thickness is key for the best texture.
Step 2
Finely mince the celery stalk and the half onion. Mincing them finely helps them integrate beautifully into the sauce and stuffing, adding depth of flavor.
Step 3
Dice the ripe tomatoes into roughly 1.5 to 2 cm cubes. You can peel them and remove the seeds if you prefer a smoother sauce, but dicing them into nice chunks will give the sauce a lovely texture.
Step 4
Cut the mozzarella cheese into bite-sized pieces. This will make it easier to distribute evenly and ensure it melts beautifully over the lasagna.
Step 5
Arrange the eggplant slices on an oven tray without adding oil. Bake them in a preheated oven at 170°C (340°F) for about 10 minutes. This step helps to remove excess moisture from the eggplant, improving its texture. Alternatively, you can pan-fry the eggplant slices in a little olive oil until lightly golden on both sides over medium-low heat.
Step 6
Heat a skillet over medium heat and add a splash of olive oil. Add the minced pork and the minced celery. Sauté until the pork is cooked through. To remove any porky odors, add 1 tablespoon of white wine and cook for another minute. Season with salt and pepper to taste.
Step 7
In the same skillet or a clean one, add a little olive oil and heat over medium-low heat. Add the finely minced onion and sauté until it becomes translucent and slightly softened. Cooking the onion slowly will bring out its natural sweetness.
Step 8
Once the onions are translucent, add the diced fresh tomatoes to the skillet. Cook them down until they start to soften and release their juices. Reduce the heat to low to allow them to simmer gently.
Step 9
When the tomatoes have broken down and become very soft, stir in the 3 tablespoons of tomato purée. Mix well to combine everything into a cohesive sauce.
Step 10
Season the tomato sauce with a pinch of salt to enhance the flavors. Finally, sprinkle in the 1/4 teaspoon of dried oregano for an aromatic touch. Your delicious tomato sauce is ready!
Step 11
Now, let’s assemble the lasagna. Start by laying a layer of the pre-baked eggplant slices at the bottom of your oven-safe dish or skillet.
Step 12
Next, spread a layer of the cooked minced pork and celery mixture evenly over the eggplant. Follow this with a generous layer of the prepared tomato sauce.
Step 13
Repeat this layering process – eggplant, pork mixture, and tomato sauce – one or two more times, depending on the size of your dish and how many layers you’d like. Building multiple layers creates a richer flavor and texture.
Step 14
For the final touch, sprinkle the mozzarella cheese generously over the top layer. Ensure it covers the entire surface for a beautiful golden crust.
Step 15
Bake in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until the cheese is melted, bubbly, and golden brown. If you don’t have an oven, you can melt the cheese using a microwave for a quicker option. Enjoy your wonderfully healthy and delicious Eggplant Lasagna!
