Eggplant and Cheesy Pork Lasagna Recipe

This recipe is from our first cookbook, Carb Conscious Cooking, and is the perfect dish for all of these cold winter nights we're having!

Not to tease, but we have a new cookbook brewing (Carb Conscious Cooking 2.0: The Low Carb Remix). Here are a few shots of the delicious recipes to come. Watch this space!

Ingredients

Carbs are in blue

• 2 large eggplants (slice into 18 slices) 13g

• 2 tbsp olive oil 0g

• Salt and pepper 0g

• 1 small brown onion 2g

• 4 cloves garlic (diced) 2g

• 500g lean pork mince 0g

• 2 tbsp chopped fresh Italian herbs 0g

• 2 tbsp tomato paste 4g

• 200g tomato passata 15g

• 250g ricotta 7g

• 1/4 cup milk 4g

• 1 cup grated cheddar cheese 0g

Total carbohydrate 46g

Serves 6

Carbohydrate per serve 7.5g

Method

• Preheat oven to 200°C

• Brush eggplant slices with 1 tablespoon of the olive oil and seasoning with salt and pepper.

• Heat a nonstick frying pan to medium heat and fry the eggplant slices on each side to soften slightly.

• Meanwhile, heat a large nonstick pan to medium and heat and add remaining olive oil.

• Add the onion and garlic and cook until softened. Add the pork mince and cook, stirring, until browned.

• At the herbs, tomato paste and passata and season. Mix well.

• Simmer for five minutes.

• Meanwhile, placed the ricotta and milk in a bowl, seasoned with salt and pepper and mix well.

• Layer six eggplant slices in the bottom of a 30 x 20 cm rectangular baking dish.

• Top this with half of the pork mixture. Repeat with another six slices and the remaining pork.

• Finally, top with remaining six eggplant slices.

• Pour over the ricotta mixture and spread evenly, allowing it to run down between the eggplant layers and sides of the dish.

• Kathy grated cheese evenly over the dish.

• Bacon in the oven for 30 minutes, until cheese is golden. Sit for five minutes before slicing into six equal pieces.