Melanzane is the perfect alternative to traditional lasagna — more vegetables, and coincidentally also low in carbs. The extra eggplant adds even more flavor. This recipe is also much easier and quicker to make than regular lasagna.
Ingredients for 6 servings
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1 small onion, finely chopped
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2 garlic cloves, minced or grated
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Leaves and stems of a small bunch of basil (stems finely chopped)
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6 tbsp olive oil
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2 cans of diced tomatoes (400 g each)
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3 eggplants, sliced lengthwise into 1 cm thick slices
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2 balls of mozzarella (125 g each), sliced
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40 g grated Parmesan cheese
Preparation
Rub the eggplant slices with salt and place them on a rack for 30 minutes to draw out moisture. Rinse afterward.
Preheat the oven to 190°C (375°F). Sauté the onion, garlic, and basil stems in 3 tablespoons of olive oil for 7 minutes.
Add the tomatoes, salt, and pepper, and let simmer for 20 minutes.
Brush the eggplant slices with olive oil, sprinkle with pepper, and grill for 3–4 minutes on each side until golden and cooked through.
Layer the eggplant, tomato sauce, mozzarella, basil leaves, and grated Parmesan in a baking dish. Bake for 30 minutes until the top is golden brown.
Tip:
For variation, try using zucchini slices instead of eggplant.
Nutritional value per serving:
295 kcal
28 g protein
13 g carbohydrates
20 g fat