Pumpkin spice might be all the rage right now, but let's not forget about the good ol' eggplant, folks. It's versatile, delicious, and has the power to take your taste buds on a Mediterranean adventure. And guess what? Today, I'm gonna share with y'all not one, but TWO eggplant lasagna recipes that will make you wanna slip into your stretchiest pants and indulge in a hearty serving (or two, or three, I won't judge). So, let's get started, shall we? First up, we have an Eggplant Lasagna recipe courtesy of Cook With Ipek Food Blog. And let me tell ya, this ain't your mama's lasagna. We're ditching the noodles and opting for layers of scrumptious roasted eggplant instead. Are you drooling yet? I know I am. Here's what you'll need: Ingredients: - 3 large eggplants - 1 lb ground meat - 1 onion, diced - 2 cloves garlic, minced - 1 can diced tomatoes - 2 tbsp tomato paste - 1 tsp dried oregano - 1 tsp dried basil - 1 cup ricotta - 1 cup shredded mozzarella - Salt and pepper to taste Instructions: 1. Preheat your oven to 400°F. 2. Cut the eggplants lengthwise into 1/4 inch slices and sprinkle with salt. Let them sit for 15-20 minutes to remove excess moisture. 3. Rinse the eggplants and pat them dry with a paper towel. 4. Arrange the slices on a baking sheet and drizzle with olive oil. Roast them in the oven for about 20-25 minutes. 5. In a large pan, brown the ground meat over medium heat. Add the onion and garlic and sauté for a few minutes until fragrant. 6. Add the can of diced tomatoes, tomato paste, oregano, and basil. Let it simmer for about 10 minutes. 7. In a separate bowl, mix the ricotta, salt and pepper. 8. Now it's time to layer everything together! Start with the roasted eggplant slices, followed by the meat sauce, ricotta mixture, and a sprinkle of shredded mozzarella. Repeat until you're out of ingredients. 9. Lower your oven temperature to 350°F and bake the lasagna for about 30-35 minutes, or until the cheese is bubbly and golden brown. Now for our second recipe, we're taking a little journey to the south of France with this Eggplant Lasagna recipe from Perfectly Provence. It's a little more complex, but trust me, the end result is worth it: Ingredients: - 2 large eggplants - Salt - Olive oil - 2 cloves garlic, minced - 1 onion, diced - 1 lb ground beef - 1 can diced tomatoes - Salt and black pepper to taste - 1 cup red wine - 1 cup water - 2 tbsp tomato paste - 2 bay leaves - 1 tsp herbes de Provence - For the Béchamel sauce: - 3 tbsp butter - 3 tbsp flour - 2 cups milk - Salt and pepper to taste - 1 cup grated Parmesan cheese Instructions: 1. Preheat your oven to 375°F. 2. Peel the eggplants and cut them into long, thin strips. Sprinkle them with salt and let them sit for about 30 minutes to remove excess moisture. 3. Rinse the eggplants and pat them dry with a paper towel. Brush them with olive oil and roast them in the oven for about 15-20 minutes. 4. In a large pan, sauté the garlic and onion in some olive oil until translucent. Add the ground beef and cook until browned. 5. Add the diced tomatoes, salt, and black pepper. Cook for a few minutes. 6. Pour in the red wine, water, tomato paste, bay leaves, and herbes de Provence. Let it simmer for about 30 minutes. 7. For the Béchamel sauce, melt the butter in a saucepan over medium heat. Whisk in the flour until it forms a paste. Slowly add in the milk while whisking continuously. Season with salt and pepper and let it cook for a few minutes until it thickens. Stir in the grated Parmesan cheese. 8. To assemble the lasagna, start with a layer of eggplant at the bottom of a baking dish. Add a layer of meat sauce, followed by a layer of Béchamel sauce. Repeat until you're out of ingredients. 9. Bake in the oven for about 30-35 minutes or until the top is golden brown and bubbly. And there you have it, folks! Two delicious Eggplant Lasagna recipes that are sure to impress your taste buds and make you feel like a culinary superstar. So what are you waiting for? Get your aprons on, preheat those ovens, and let's get cooking!
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