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EGGPLANT LASAGNA

2 Large Eggplants 1/2 lb (227 g) Ground Beef 1/2 Bunch Parsley 2 Tomatoes 1 Bell Pepper 1/4 Cup Marinara Sauce 1/2 Cup shredded Mozzarella Cheese 1/4 Cup Grated Parmesan Cheese 1 Garlic Clove 1 Tbsp Tomato Paste 1 Small Onion 2 Tbsp Vegetable Oil Dried Savory, Ground Chili Pepper, Tandoori Spice, Salt PREPARATIONS: 1- Dice the onion. 2- Peel and slice the eggplants 3- Mince the fresh parsley. 4- Slice the tomatoes and bell pepper. DIRECTIONS: 1- Fry diced onion in 2tbsp vegetable oil over medium heat until golden. 2- Add dried savory, Ground Chili pepper, Tandoori spice and stir well. 3- Add the ground beef to the pot and a pinch of salt, stir and continue frying for few more minutes or until the beef turns brown. 4- Add minced parsley to the pot and stir. 5- Mash a fresh garlic clove into the pot, add tomato paste and stir until well mixed and continue the heat for few more minutes. 6- Meanwhile, spray a grill pan with cooking spray (vegetable oil) and fry the sliced eggplants. 7- Take a small bakeware, cover the surface with marinara sauce and spread evenly until it completely covers the surface. 8- Lay the fried eggplant slice over the marinara sauce. 9- Make another layer on top of the eggplant with half of the beef mixture. 10- Cover the beef layer with slice tomatoes and bell peppers. 11- Add 1/4 cup of shredded mozzarella cheese to cover the layers. 12- Lay the rest of the fried eggplants over the mozzarella chess to completely cover the layer. 13- Add the rest of the beef mixture on top and spread to cover evenly. 14- Add grated parmesan cheese over the mixture evenly. 15- Make another layer with the remaining 1/4 cup of mozzarella cheese. 16- Preheat the oven to 350º F (176º C), place the lasagna in oven and bake for 30 to 35 minutes.

EGGPLANT LASAGNA CALORIES & NUTRITION VALUES

Eggplant Lasagna contains less calories than the everyday pasta lasagna. It is high in dietary fiber and contains high amounts of vitamin B6, B12 and vitamin C. Eggplant lasagna is also very high in iron and phosphorus and also selenium. 3.5 oz (100 g) of eggplant lasagna has 74 calories and 32 calories from fat. It contains 14mg cholesterol and 5.9 grams of protein. Depending on the size of a slice of lasagna, it can weigh anywhere between 300 to 500 grams.