LASAGNA-INSPIRED STUFFED EGGPLANT

A delicious and satisfying recipe with a method to honor your lasagna cravings. This dish is loaded with high-quality protein, fiber, and great flavor. It's a great way to make comfort food, while still eating healthy.

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PREP TIME 8 MIN

COOK TIME 55 MIN

CLEAN UP 8 MIN

YIELDS 2

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CALORIES 868

FAT 56G

CARBOHYDRATES 41G / 30G NET CARBS

FIBER 11G

PROTEIN 55G

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WATCH STEP BY STEP

LASAGNA-INSPIRED STUFFED EGGPLANT

INGREDIENTS:

• 1 eggplant, large

• avocado oil spray

• 1 1/2 cups tomato sauce

• 1/2 cup A2 ricotta cheese

• 1/2 cup parmigiano reggiano cheese, more for topping

• 1/2 cup raw cheddar, shredded

• 8 oz grass-fed lamb

• 1 tbsp garlic powder

• 1 tbsp onion powder

• fresh parsley for topping, chopped

• red pepper flake for topping, optional

METHOD:

1. Preheat oven to 425 degrees. Slice the eggplant in half vertically.

2. Score, or cross-hatch cut the eggplant. This makes it easier to remove the inside, which we will later do as a part of the stuffing.

3. Spray with avocado oil spray. Bake for 45 minutes.

4. After 30 minutes, cook the lamb. Season with salt, onion powder, and garlic powder.

5. Combine the ricotta, reggiano, and 1/3 cup of raw cheddar to make the ricotta mixture. The remaining raw cheddar will be used as a topping before the eggplant goes back in the oven.

6. When the eggplant is done, use a spoon to remove 60% of the inside, leaving a hollowed-out eggplant for the stuffing.

7. Add the removed eggplant to the pan with the lamb. Add the tomato sauce, and stir until well combined.

8. Stuff the eggplant with the lamb mixture, add the ricotta mix, and top with the remaining raw cheddar and a little extra reggiano.

9. Place back in the oven for 10-15 minutes, or until the cheese is nicely browned. Broil on high for 2-3 minutes, if needed.

10. Chop some fresh parsley.

11. Top with fresh parsley, reggiano, and pepper flake if desired. Enjoy.

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