So, I’ve be doing a 30 day challenge, and on the list of can’t have is: No potato chips, potatoes, ice cream, fried foods, fast food, chocolate, candy, donuts, juice or soda. Needless to say, I’ve had some great days, and some really weak days. I had to think about this for a moment, because I realized the foods I make are very carb and fried influenced. So I came up with a dish that is savory, low carb, but delicious.
Although my healthy lasagna has two types of delicious cheeses. I added less than an ounce to a serving.
Ingredients:
1 Eggplant
3/4 ounces Gruyere cheese (shredded)
3/4 ounces Gouda cheese (shredded)
Yields 6 (8 ounce) ramekins
Ingredients for bolognese:
Chop meat (80% lean)
Half a red onion (medium dice)
2/3 garlic (small dice)
1 jalapeño (small dice) clean out seeds, but leave a little white on the vein for some spice)
Basil (5 to 6 leaves)
Parsley (small dice) (save some for garnish)
Cilantro (small dice)
1 Jar of tomato sauce (go for it, if you want to make your own)
Adobo seasoning or salt & pepper to taste
2 packs of equal or Splenda or 2 Tbsp of sugar (I went for the sugar substitute)
How to make:
Slice the eggplant in medium cut slices, put to the side
In a pot, cook your chop meat all the way through.
Add the cut herbs, onions, garlic, jalapeños, and seasonings
Add tomato sauce
Let simmer for 20 to 25 minutes. Taste often to know if you need to add more ingredients.
Prepare to layer the ramekins with the bolognese sauce first, then layer on a slice of the eggplant, then the shredded cheeses, then the sauce. Repeat process, however, you’ll only be able to do about two layers.
After ramekins are filled, place them on a sheet tray and put in the oven on 325 degrees for 30 to 35 minutes.
Once they’re done, sprinkle some leftover parsley and serve. 😁
I enjoyed making this dish. I hope you do too!
Dish with this chick 