Easy Eggplant Lasagne – a quick and healthy dinner recipe

On my last trip to the supermarket, i had an uncontrollable urge to buy vegetables! Yes, i have not been cooking a lot lately, but just looking at all those beautiful vegies made me literally drool. And just thinking of homemade vegetables made me so emotional ( until i was keeping all of them in the fridge and trying to think of WHEN I will actually cook them!)  ? i had to give in! I did control myself to some extent though ( well i did not buy the whole vegetable cart! )
The other day while watching tv i saw an eggplant recipe (yes, watching cookery channels is another hobby) which made my mouth water. I did not note down the recipe, nor do i know what it was called, but i sort of got the concept of it and i have tried to recreate it. You can just call it an eggplant casserole or even a low carb lasagne ( eggplant noodles!). Note that it is very similar to a lebanese dish called Sheikh al mishee, but that does not use so much cheese.
It really did not take a long time and was incredibly easy. The only difficult part of this dish would be slicing the eggplant… Or actually waiting for it to cook ?? 
IMG_1208-2The end result is not only scrumptious, but so healthy and light that you will never feel guilty going back for seconds!

Ingredients:

2 eggplants, washed and sliced lengthwise (1/2 inch slices)

500g of mince meat

1 tomato

6 tbsps pizza sauce

Cheddar cheese half a block ( sliced)

Mozarella cheese 250 gms

Salt to taste

Pepper to taste

Oregano to taste

Olive oil

Method:

  1. Toss the eggplant slices in olive oil so that they are completely coated.
  2. Now line them in a dish and bake in the oven at 200 degrees until tender and deep brown.
  3. Meanwhile in a pan add olive oil and ginger and garlic paste and sauté.
  4. Now add the mince meat to it and cook until the meat is almost done.
  5. Add the pizza sauce, tomatoes, salt, pepper and oregano and let it cook.
  6. Once the meat is cooked turn off the flame and keep this mixture aside.
  7. Now take a baking dish spread a very thin layer of the meat mixture.
  8. Line the eggplant slices in a layer. Spread a layer of the meat mixture. Top it with a layer of both cheeses. Now repeat the layers as many times as desired, finishing with a layer of cheese.
  9. Bake in the oven at 180 degrees until the cheese has browned.

Presto!!
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I added pizza sauce but you can just go for plain tomato sauce, or even ketchup ( I would keep the salt low in that case), depending on what is available. The recipe is very versatile and can be changed according to taste. You can add olives, or even other vegetables to the meat mixture to enhance the flavour aaaand the nutrition. It is entirely up to you!

It is definitely one of those recipes that can be used when you are post-night and cannot be too creative, or when you need comfort food but don’t want to feel guilty about it later!