Eggplant Lasagna

[clevermanka]

I know there are a million versions of this, but I just made it this way with what I had on hand (eggplants were on sale) and it was amazing and so easy.

Eggplant Lasagna
2 medium eggplant
1 lb ground beef
1 24oz jar of marinara
1 1lb clamshell of baby spinach
2 T Frontier Pizza Seasoning
1/2 t salt

Slice the eggplants into 1/2" rounds. Lay them in a jellyroll plan and salt one side. Let sweat for 10 minutes, repeat on other side. Rinse and gently press out extra moisture. Arrange in jellyroll pan to fit as close as possible.

While the eggplant is sweating, brown ground beef in a large soup pot. Preheat oven to 400F. Pour in seasonings, stir a minute or two and then add marinara. Simmer on low until eggplant is done. Add spinach to beef mixture a couple handfuls at a time until entire clamshell is empty. Cook just until all leaves are wilted. Pour out onto eggplant rounds in jellyroll pan.

Bake 40 minutes.

Comments

[gansje.livejournal.com]

That sounds wonderful -- I'll definitely try it. Plus, added benefit: it's kosher!

[write-out.livejournal.com]

This sounds good! I finally bought a thingy to make zoodles too; I love them!

[clevermanka.livejournal.com]

ZUCCHINI NOODLES OMG I LOVE THEM SO MUCH

I actually like them (and I liked the eggplant in this dish) much more than pasta.

[clevermanka.livejournal.com]

Yay! I don't eat cheese at all, so a lot (if not most) of my meat recipes are probably kosher, or at least kosher-able. I've got so many dietary restrictions, but I don't think about how mine might mesh with other types of dietary observances. Cool! Thanks for reminding me of that.

[msmitti.livejournal.com]

That sounds delish! I never know what to do with eggplants. I have one Whole30 recipe and I make it sometimes but it will be great to have something else to do with eggplants!

[clevermanka.livejournal.com]

I really like eggplant! And this recipe is especially nice because it's not an oil sponge like a lot of other eggplant recipes.

[redheadfae.livejournal.com]

Is that what gives it the nasty texture? I want to like eggplant but I can never get past the texture and I wonder if I'm doing it wrong.

[clevermanka.livejournal.com]

Well, I don't think eggplant's texture is nasty, but if you don't like the texture, I don't think anything's gonna help with that.

[redheadfae.livejournal.com]

Oh, that was me and my lack of filter again. I dunno, sometimes it seems when I've had it that it's been sort of "gummy".. is that normal, or have I had bad eggplant preparation?

[clevermanka.livejournal.com]

I find it slick and soft, so I can see how it might be experienced as slimy (maybe that's your experience of gummy?). That's probably not going to change based on prep technique, though.

[redheadfae.livejournal.com]

I think you might have nailed it. "Gummy" to me is sort of soft and rubbery, so yes, it sounds like, as with mushrooms for some people, it's not something I can get past.
I really didn't mean to call it "nasty" in that way. I'm sorry. Since I've never done the salt soak, I though maybe I was doing something wrong.

[clevermanka.livejournal.com]

I don't think the salt soak does anything for the flavor, either. I have no idea what people talk about when they say eggplant is bitter. My tastebuds just don't comprehend that. And I like bitter foods!

[mckitterick.livejournal.com]

It is AMAZING. Just had leftovers today, and it was equally delicious!

[kalimeg.livejournal.com]

The Farmer's Market across from the Philadelphia Convention Center has a vendor who makes eggplant lasagne. It does have a ricotta layer and THREE eggplant layers. It was some of the best lasagne I've ever had.

[clevermanka.livejournal.com]

I do miss cheese sometimes. Not always, but sometimes...