Lunch: Jorge's Pasta-less Eggplant Lasagna

Recipe by ChefJorge Roasted eggplant strips take the place of pasta strips and feta cheese takes the place of mozarella. This is a fun and delicious twist on the Italian favorite.

This recipe includes superfoods such as:

Spinach

Health benefits of Jorge's Pasta-less Eggplant Lasagna

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

2 large eggplant, peeled and sliced into 1/3-inch strips
1 pound ground beef
1/2 cup olive oil
1 teaspoon Italian seasoning, or to taste
1 (8 ounce) package grated Parmesan cheese, divided
1 (16 ounce) container ricotta cheese
1 egg
1 (16 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes
2 tablespoons ketchup
1 (6 ounce) container feta cheese
8 ounces frozen chopped spinach, thawed and drained

Instructions

Soak eggplant slices in a large bowl of lightly salted water for 30 minutes. Drain and pat dry with paper towels.
Cook and stir ground beef in a skillet over medium heat until browned, 5 to 7 minutes. Remove from heat.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Whisk olive oil and Italian seasoning together in a bowl.
Brush both sides of eggplant slices with the seasoned olive oil.
Arrange eggplant slices on a baking sheet and place in preheated oven; broil until browned, 2 to 4 minutes on each side.
Set oven to 400 degrees F (200 degrees C).
Measure 1 cup of Parmesan cheese and set aside.
Stir ricotta cheese, egg, and remaining Parmesan cheese together in a bowl.
Stir spaghetti sauce, diced tomatoes, and ketchup together in a separate bowl.
Spread a small amount of spaghetti sauce mixture in the bottom of a casserole dish.
Top spaghetti sauce mixture with a layer of broiled eggplant slices.
Cover eggplant layer with a layer of the ricotta mixture.
Sprinkle a layer of feta on top of the ricotta mixture.
Cover feta layer with ground beef layer.
Sprinkle a layer of spinach on top of ground beef.
Repeat with remaining ingredients, ending with a final layer of eggplant topped with the reserved 1 cup Parmesan cheese.
Bake in the preheated oven until sauce is bubbling and cheese is browned, about 40 minutes.
Let cool for 10 minutes before serving.

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