Eggplant Lasagna

So this is the welcome back dinner Cam had waiting on me Sunday. It was sooooo good.

To start, peel and cut eggplant into 1/4 inch long slices. Lightly oil (or use a cooking spray for fewer calories), salt and pepper. You’ll broil these on high for about 10 minutes. The will get soft and pliable and should reduce in size.

 While that was broiling the sauce prep work began. Brown one pound of hamburger meat with sliced pepperoni (you can sub out for ground turkey and turkey pepp for a lighter version). Then add two cans of puree  tomatoes, chopped mushrooms,basil and garlic. Salt and pepper to taste.

Now for the layering. Start with a light sauce base, really thin layer. Eggplant, then alternating sauce layer then ricotta layer. So Eggplant, sauce, eggplant,ricotta,  eggplant…. Not sure what kind of ricotta was used but you can use part skim. I love ricotta so i would mix some in with every layer. But that’s just me 🙂

End with a layer of shredded cheese. The pepperoni heart is optional.

Bake at 350f for 45 minutes.

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