Eggplant Lasagna FIX STYLE

This delicious twist on lasagna is frequently requested at my house! In spirit of portion control and meal prep, I updated this recipe and must say it is DYNAMITE! If you are following the FIX than this recipe is FOR you! 

Servings-4-6

Nutrition Per serving: calories-258; protein- 14g; carbs- 10g; fats- 18g

Ignore my TERRIBLE presentation

FIX Containers: 1 RED,  1 GREEN, 1 BLUE, 1 YELLOW

What You Need

2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices)

5 tablespoons olive oil, divided plus more for baking dish

Coarse salt and freshly ground black pepper

1 cup thinly sliced cremini mushrooms

2 garlic cloves, minced

1 tablespoon freshly chopped thyme leaves

1 (15-ounce) container whole milk ricotta cheese

3 large eggs

1 cup grated Parmesan, divided

2 tablespoons freshly chopped oregano leaves

2 cups Marinara Sauce (organic, low sugar)



What You Need to Do

Preheat oven to 400 degrees F.

Arrange sliced eggplant in a single layer on 2 sheet pans. Brush on both sides using 3 tablespoons of oil and season with salt and pepper. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 25 minutes.

Meanwhile, in a medium skillet add the remaining 2 tablespoons of oil and the sliced mushrooms. Saute until soft for about 7 minutes. Add the minced garlic and chopped thyme. Cook for another 2 minutes. Once the mushrooms are cooked remove and set aside to cool.

In a large bowl add the ricotta, eggs, 1/2 cup Parmesan, oregano, mushrooms, 2 teaspoons of salt and 1/4 teaspoon pepper. Mix well. Brush an 8-inch baking dish with oil.

Spread half of the marinara sauce on the bottom of the prepared baking dish. Place 4 slices on top followed by the ricotta mixture. Pace another 4 slices of eggplant and finish with marinara sauce. Top with the remaining 1/2 cup Parmesan. Bake until golden brown, at 350 degrees, for 30 minutes.