Low-Carb: Eggplant & Goat Cheese Lasagnas

Low-Carb

Eggplant & Goat Cheese Lasagnas



2 large eggplants, preferably long and thin

1/4 cup coarse sea salt

Olive oil, for brushing

Freshly ground black pepper

Dried oregano, for sprinkling

3 oz soft, mild goat cheese (such as Montrachet)

1/3 cup freshly grated parmesan cheese

3 oz slivered fontina cheese

8 leaves fresh basil, julienned

1 roasted red bell pepper, peeled and cut into 1/4" julienne (see below; if using jarred, rinse and pat dry)

1 tbsp coarsely chopped flat-leaf parsley

1. Trim the stems off the eggplants and peel them, leaving four 1/2" wide, lengthwise strips of peel around each one. Slice crosswise about 5/8" thick (you should have 12 nice slices). Gently combine with salt in colander, distributing the salt with your fingers. Let drain for 20 minutes, rinse briefly and pat dry thoroughly with kitchen towels.

2. Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the slices in a single layer on the paper; brush lightly with olive oil. Season generously with pepper and oregano, and bake for 5 minutes, until slightly softened. Remove from oven; leave oven on.

3. Cut goat cheese into four equal slices. Working on the same baking sheet, choose the four largest eggplant slices as the bases. Place a piece of goat cheese in the center of each and top with a pinch of parmesan. Top each with a medium-sized eggplant slice, top this slice with one-fourth of the fontina, one-fourth of the basil and another pinch of parmesan. Top each with another eggplant slice and press the top gently but firmly with a flat spatula to compress the stack a little. Sprinkle with the remaining parmesan and cover the sheet with foil.

4. Bake for 20-25 minutes, until warmed through with the cheese bubbling slightly at the edges. Remove the foil and cook 5-10 minutes more, if necessary, until tender enough to cut with a fork.

5. To serve, place a small jumble of red pepper on each lasagna and scatter with a little parsley. Roasting a Red Pepper: Using tongs, roast over a gas flame until the skin is blistered and blackened (but not ashy) all over. Put the pepper into a brown paper bag and twist the top closed. Let stand for 10-15 minutes. Remove pepper and slide skin off with your fingers or a clean towel. (Holding the pepper under cold running water makes the job easier, but sacrifices flavor.) Cut around and remove the stem and seeds, then cut down one side of the pepper and open flat.

Serves 4.

Analysis per serving: 228 calories, 14g fat (9g saturated), 5g fiber, 13g carbohydrate

Article and Recipe from Energy Times Magazine:

Reprinted with permission from The Low-Carb Gourmet by Brigit Binns (Ten Speed Press, a division of the Crown Publishing Group, www.randomhouse.com/crown/tenspeed)