Layers of Goodness

11 months ago


This lighter take on lasagna uses eggplants instead of lasagna sheets for a low-carb indulgence.



Recipe by Chef Barni Alejandro-Rennebeck

Photographed by Zac Moran

Makes 5 servings


400g Eggplant, sliced lengthwise into ¼-inch noodle-like strips

Olive oil, for brushing

Salt and pepper, to season

2 Tbsps Olive oil, divided

¾ kilo Ground beef sirloin

¼ cup Chopped onion

1 Tbsp Chopped garlic

½ kilo Tomato sauce

1 tsp Salt

½ tsp Pepper

½ tsp Italian seasoning

2 Eggs, beaten

2 cups Plain yogurt


  1. Preheat the oven to 400°F. Lightly brush a baking sheet with olive oil. Arrange the eggplant slices in a single layer and brush with olive oil on both sides. Season with salt and pepper.
  2. Bake the eggplant for seven minutes on each side until tender. Set aside.
  3. In a non-stick skillet, heat a tablespoon of olive oil. Add the ground beef and cook until browned. Transfer to a plate.
  4. In the same pan, heat the remaining olive oil. Sauté the onion and garlic until fragrant. Add the tomato sauce, salt, pepper and Italian seasoning. Lower the heat and simmer for 15 minutes.
  5. Mix in the beef until well combined with the sauce. Turn off the heat.
  6. In a bowl, whisk the eggs and yogurt together. Set aside.
  7. Spread one third of the meat sauce on the bottom of a 9” by 13” oven-safe casserole. Layer with half of the eggplant slices followed by ⅓ of the meat sauce. Repeat.
  8. Spread the yogurt and egg mixture evenly on top.
  9. Bake for 10 minutes, or until the eggs are set.
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