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Thread: Eggplant turkey "lasagna"

  1. #1
    Janet Guest

    Default Eggplant turkey "lasagna"

    I've been making this lately, and everyone loves it. It is also relatively
    "healthy" from just about any POV.

    Instead of pasta, I use two eggplants, sliced about 1/4-1/3 in thick. I make
    a quick, thick red sauce using a pound of ground turkey and one large can of
    crushed tomatoes (plus the other usual components such as olive oil, onion,
    garlic, spices). I use varying amounts of ricotta, but probably less than I
    would use with a pasta lasagna because of the liquid inevitably exuded by
    the eggplant. Two cups is good, but you can use more. I beat an egg per cup
    into the ricotta with some grated romano and fresh pepper.

    In order to cut down on the amount of olive oil in the dish, since eggplant
    absorbs it like a sponge, I spray a couple of shallow baking pans with PAM,
    lay out the eggplant slices, and broil them on both sides. This is
    sufficient for three layers of eggplant in the large baking dish I use.

    I then assemble the whole thing like a lasagne in a baking dish, with the
    usual addition of sliced fresh or "regular" mozzarella and some more grated
    romano between the layers and on top. I bake it uncovered at 350 or 375
    until the whole dish is bubbling and nicely brown on top, probably about
    40-45 minutes. Uncovered is key because of the aforementioned liquid. It is
    definitely less "solid" than a regular lasagna, but I love it and so do the
    non-diabetics in the household. It gives me my lasagna fix w/o the carbs.



  2. #2
    Susan Guest

    Default Re: Eggplant turkey "lasagna"

    x-no-archive: yes

    On 5/6/2012 11:55 AM, Janet wrote:
    > I've been making this lately, and everyone loves it. It is also relatively
    > "healthy" from just about any POV.
    >
    > Instead of pasta, I use two eggplants, sliced about 1/4-1/3 in thick. I make
    > a quick, thick red sauce using a pound of ground turkey and one large can of
    > crushed tomatoes (plus the other usual components such as olive oil, onion,
    > garlic, spices). I use varying amounts of ricotta, but probably less than I
    > would use with a pasta lasagna because of the liquid inevitably exuded by
    > the eggplant. Two cups is good, but you can use more. I beat an egg per cup
    > into the ricotta with some grated romano and fresh pepper.
    >
    > In order to cut down on the amount of olive oil in the dish, since eggplant
    > absorbs it like a sponge, I spray a couple of shallow baking pans with PAM,
    > lay out the eggplant slices, and broil them on both sides. This is
    > sufficient for three layers of eggplant in the large baking dish I use.
    >
    > I then assemble the whole thing like a lasagne in a baking dish, with the
    > usual addition of sliced fresh or "regular" mozzarella and some more grated
    > romano between the layers and on top. I bake it uncovered at 350 or 375
    > until the whole dish is bubbling and nicely brown on top, probably about
    > 40-45 minutes. Uncovered is key because of the aforementioned liquid. It is
    > definitely less "solid" than a regular lasagna, but I love it and so do the
    > non-diabetics in the household. It gives me my lasagna fix w/o the carbs.
    >
    >


    My non diabetic cohorts love ep lasagna, too.

    I do much as you do. I do coat with a bit of seasoned carbalose flour
    before assembling, but I oven "fry" on the bottom of the oven in a jelly
    roll pan, turning once. I've used both Pam and lightly brushed on olive
    oil. The caloric savings is HYOOGE, as you note.

    Susan

  3. #3
    W. Baker Guest

    Default Re: Eggplant turkey "lasagna"

    Susan <[email protected]> wrote:
    : x-no-archive: yes

    : On 5/6/2012 11:55 AM, Janet wrote:
    : > I've been making this lately, and everyone loves it. It is also relatively
    : > "healthy" from just about any POV.
    : >
    : > Instead of pasta, I use two eggplants, sliced about 1/4-1/3 in thick. I make
    : > a quick, thick red sauce using a pound of ground turkey and one large can of
    : > crushed tomatoes (plus the other usual components such as olive oil, onion,
    : > garlic, spices). I use varying amounts of ricotta, but probably less than I
    : > would use with a pasta lasagna because of the liquid inevitably exuded by
    : > the eggplant. Two cups is good, but you can use more. I beat an egg per cup
    : > into the ricotta with some grated romano and fresh pepper.
    : >
    : > In order to cut down on the amount of olive oil in the dish, since eggplant
    : > absorbs it like a sponge, I spray a couple of shallow baking pans with PAM,
    : > lay out the eggplant slices, and broil them on both sides. This is
    : > sufficient for three layers of eggplant in the large baking dish I use.
    : >
    : > I then assemble the whole thing like a lasagne in a baking dish, with the
    : > usual addition of sliced fresh or "regular" mozzarella and some more grated
    : > romano between the layers and on top. I bake it uncovered at 350 or 375
    : > until the whole dish is bubbling and nicely brown on top, probably about
    : > 40-45 minutes. Uncovered is key because of the aforementioned liquid. It is
    : > definitely less "solid" than a regular lasagna, but I love it and so do the
    : > non-diabetics in the household. It gives me my lasagna fix w/o the carbs.
    : >
    : >

    : My non diabetic cohorts love ep lasagna, too.

    : I do much as you do. I do coat with a bit of seasoned carbalose flour
    : before assembling, but I oven "fry" on the bottom of the oven in a jelly
    : roll pan, turning once. I've used both Pam and lightly brushed on olive
    : oil. The caloric savings is HYOOGE, as you note.

    : Susan

    I recently had to replace several small non-stick fry pans, the kind you
    use for a couple of eggs, etc. I have not been suing the pam type sprays
    on these as one reason I had to replace them was that they got a kind of
    sticky coat from the spray stuff. I now pour a small amount of olive oil
    and wipe it round with a paper towel to very lightly coat the pan and the
    eggs come out beautifully and the pan cleans easily without tht sticky
    coat. Just passing on my new info.

    Wendy


  4. #4
    Susan Guest

    Default Re: Eggplant turkey "lasagna"

    x-no-archive: yes

    On 5/6/2012 9:58 PM, W. Baker wrote:

    > I recently had to replace several small non-stick fry pans, the kind you
    > use for a couple of eggs, etc. I have not been suing the pam type sprays
    > on these as one reason I had to replace them was that they got a kind of
    > sticky coat from the spray stuff. I now pour a small amount of olive oil
    > and wipe it round with a paper towel to very lightly coat the pan and the
    > eggs come out beautifully and the pan cleans easily without tht sticky
    > coat. Just passing on my new info.
    >


    I threw out the few non stick pans in my house years ago, except for one
    giant Circulon anodized pan I use for large jobs. I also use Pam or
    olive oil or butter or a combination and never have sticking issues. I
    wipe down my cast iron skillet with a light coat of oil after use and
    wiping down to keep it seasoned, too.

    Oil works wonders. :-)

    Susan


  5. #5
    Karen Guest

    Default Re: Eggplant turkey "lasagna"

    On Mon, 7 May 2012 01:58:00 +0000 (UTC), in alt.food.diabetic, "W.
    Baker" <[email protected]> wrote:

    >Susan <[email protected]> wrote:
    >: x-no-archive: yes
    >
    >: On 5/6/2012 11:55 AM, Janet wrote:
    >: > I've been making this lately, and everyone loves it. It is also relatively
    >: > "healthy" from just about any POV.
    >: >
    >: > Instead of pasta, I use two eggplants, sliced about 1/4-1/3 in thick. I make
    >: > a quick, thick red sauce using a pound of ground turkey and one large can of
    >: > crushed tomatoes (plus the other usual components such as olive oil, onion,
    >: > garlic, spices). I use varying amounts of ricotta, but probably less than I
    >: > would use with a pasta lasagna because of the liquid inevitably exuded by
    >: > the eggplant. Two cups is good, but you can use more. I beat an egg per cup
    >: > into the ricotta with some grated romano and fresh pepper.
    >: >
    >: > In order to cut down on the amount of olive oil in the dish, since eggplant
    >: > absorbs it like a sponge, I spray a couple of shallow baking pans with PAM,
    >: > lay out the eggplant slices, and broil them on both sides. This is
    >: > sufficient for three layers of eggplant in the large baking dish I use.
    >: >
    >: > I then assemble the whole thing like a lasagne in a baking dish, with the
    >: > usual addition of sliced fresh or "regular" mozzarella and some more grated
    >: > romano between the layers and on top. I bake it uncovered at 350 or 375
    >: > until the whole dish is bubbling and nicely brown on top, probably about
    >: > 40-45 minutes. Uncovered is key because of the aforementioned liquid. It is
    >: > definitely less "solid" than a regular lasagna, but I love it and so do the
    >: > non-diabetics in the household. It gives me my lasagna fix w/o the carbs.
    >: >
    >: >
    >
    >: My non diabetic cohorts love ep lasagna, too.
    >
    >: I do much as you do. I do coat with a bit of seasoned carbalose flour
    >: before assembling, but I oven "fry" on the bottom of the oven in a jelly
    >: roll pan, turning once. I've used both Pam and lightly brushed on olive
    >: oil. The caloric savings is HYOOGE, as you note.
    >
    >: Susan
    >
    >I recently had to replace several small non-stick fry pans, the kind you
    >use for a couple of eggs, etc. I have not been suing the pam type sprays
    >on these as one reason I had to replace them was that they got a kind of
    >sticky coat from the spray stuff. I now pour a small amount of olive oil
    >and wipe it round with a paper towel to very lightly coat the pan and the
    >eggs come out beautifully and the pan cleans easily without tht sticky
    >coat. Just passing on my new info.
    >
    >Wendy


    I use a small mister filled with olive oil. It puts a light coating
    of oil in the pan without all the chemical propellant that the canned
    sprays have in them. It's very economical too.
    --
    Kaye
    Carole snippet:
    "Message-ID:<[email protected]>
    <Cite>
    As I mentioned before, I am dealing with an ankle problem which has
    developed arthritis. Sometimes it gets painful, then I take a dose or
    two of the "Rochelle salts" and the ankle comes good.
    </cite>

  6. #6
    Susan Guest

    Default Re: Eggplant turkey "lasagna"

    x-no-archive: yes

    On 5/7/2012 11:02 AM, Karen wrote:

    > I use a small mister filled with olive oil. It puts a light coating
    > of oil in the pan without all the chemical propellant that the canned
    > sprays have in them. It's very economical too.


    I got rid of mine, it was too hard to keep clean and unclogged.

    I just put oil in the pan and/or on my food with a washable brush or a
    paper towel.

    Susan

  7. #7
    Karen Guest

    Default Re: Eggplant turkey "lasagna"

    On Mon, 07 May 2012 11:33:35 -0400, in alt.food.diabetic, Susan
    <[email protected]> wrote:

    >x-no-archive: yes
    >
    >On 5/7/2012 11:02 AM, Karen wrote:
    >
    >> I use a small mister filled with olive oil. It puts a light coating
    >> of oil in the pan without all the chemical propellant that the canned
    >> sprays have in them. It's very economical too.

    >
    >I got rid of mine, it was too hard to keep clean and unclogged.
    >
    >I just put oil in the pan and/or on my food with a washable brush or a
    >paper towel.
    >
    >Susan


    I guess I've been lucky, but have had not trouble with it clogging.
    Your method works well to ;-)
    --
    Kaye
    Carole snippet:
    "Message-ID:<[email protected]>
    <Cite>
    As I mentioned before, I am dealing with an ankle problem which has
    developed arthritis. Sometimes it gets painful, then I take a dose or
    two of the "Rochelle salts" and the ankle comes good.
    </cite>

  8. #8
    Cheri Guest

    Default Re: Eggplant turkey "lasagna"

    "Susan" <[email protected]> wrote in message
    news:[email protected]..
    > x-no-archive: yes
    >
    > On 5/7/2012 11:02 AM, Karen wrote:
    >
    >> I use a small mister filled with olive oil. It puts a light coating
    >> of oil in the pan without all the chemical propellant that the canned
    >> sprays have in them. It's very economical too.

    >
    > I got rid of mine, it was too hard to keep clean and unclogged.
    >
    > I just put oil in the pan and/or on my food with a washable brush or a
    > paper towel.
    >
    > Susan


    Yes, I do the paper towel thing too.

    Cheri



  9. #9
    Ozgirl Guest

    Default Re: Eggplant turkey "lasagna"



    "Karen" <[email protected]> wrote in message
    news:[email protected]..
    > On Mon, 07 May 2012 11:33:35 -0400, in alt.food.diabetic, Susan
    > <[email protected]> wrote:
    >
    >>x-no-archive: yes
    >>
    >>On 5/7/2012 11:02 AM, Karen wrote:
    >>
    >>> I use a small mister filled with olive oil. It puts a light coating
    >>> of oil in the pan without all the chemical propellant that the
    >>> canned
    >>> sprays have in them. It's very economical too.

    >>
    >>I got rid of mine, it was too hard to keep clean and unclogged.
    >>
    >>I just put oil in the pan and/or on my food with a washable brush or a
    >>paper towel.
    >>
    >>Susan

    >
    > I guess I've been lucky, but have had not trouble with it clogging.
    > Your method works well to ;-)


    I only get clogging if I refrigerate the mister. I also have another
    mister for salad dressing, usually olive oil and whatever vinegar I
    fancy. I find it useful for salads that needs something light added.


  10. #10
    Karen Guest

    Default Re: Eggplant turkey "lasagna"

    On Tue, 8 May 2012 07:37:18 +1000, in alt.food.diabetic, "Ozgirl"
    <[email protected]> wrote:

    >
    >
    >"Karen" <[email protected]> wrote in message
    >news:[email protected]. .
    >> On Mon, 07 May 2012 11:33:35 -0400, in alt.food.diabetic, Susan
    >> <[email protected]> wrote:
    >>
    >>>x-no-archive: yes
    >>>
    >>>On 5/7/2012 11:02 AM, Karen wrote:
    >>>
    >>>> I use a small mister filled with olive oil. It puts a light coating
    >>>> of oil in the pan without all the chemical propellant that the
    >>>> canned
    >>>> sprays have in them. It's very economical too.
    >>>
    >>>I got rid of mine, it was too hard to keep clean and unclogged.
    >>>
    >>>I just put oil in the pan and/or on my food with a washable brush or a
    >>>paper towel.
    >>>
    >>>Susan

    >>
    >> I guess I've been lucky, but have had not trouble with it clogging.
    >> Your method works well to ;-)

    >
    >I only get clogging if I refrigerate the mister. I also have another
    >mister for salad dressing, usually olive oil and whatever vinegar I
    >fancy. I find it useful for salads that needs something light added.


    Oooh, I never thought to mix the vinegar in before putting into the
    sprayer. Great idea. Thanks. We usually use a flavored balsamic
    that's kind of thick. I don't know if it will work, but I'm going to
    give it a try.

    --
    Kaye
    Carole snippet:
    "Message-ID:<[email protected]>
    <Cite>
    As I mentioned before, I am dealing with an ankle problem which has
    developed arthritis. Sometimes it gets painful, then I take a dose or
    two of the "Rochelle salts" and the ankle comes good.
    </cite>

  11. #11
    Ozgirl Guest

    Default Re: Eggplant turkey "lasagna"



    "Karen" <[email protected]> wrote in message
    news:[email protected]..
    > On Tue, 8 May 2012 07:37:18 +1000, in alt.food.diabetic, "Ozgirl"
    > <[email protected]> wrote:
    >
    >>
    >>
    >>"Karen" <[email protected]> wrote in message
    >>news:[email protected] ..
    >>> On Mon, 07 May 2012 11:33:35 -0400, in alt.food.diabetic, Susan
    >>> <[email protected]> wrote:
    >>>
    >>>>x-no-archive: yes
    >>>>
    >>>>On 5/7/2012 11:02 AM, Karen wrote:
    >>>>
    >>>>> I use a small mister filled with olive oil. It puts a light
    >>>>> coating
    >>>>> of oil in the pan without all the chemical propellant that the
    >>>>> canned
    >>>>> sprays have in them. It's very economical too.
    >>>>
    >>>>I got rid of mine, it was too hard to keep clean and unclogged.
    >>>>
    >>>>I just put oil in the pan and/or on my food with a washable brush or
    >>>>a
    >>>>paper towel.
    >>>>
    >>>>Susan
    >>>
    >>> I guess I've been lucky, but have had not trouble with it clogging.
    >>> Your method works well to ;-)

    >>
    >>I only get clogging if I refrigerate the mister. I also have another
    >>mister for salad dressing, usually olive oil and whatever vinegar I
    >>fancy. I find it useful for salads that needs something light added.

    >
    > Oooh, I never thought to mix the vinegar in before putting into the
    > sprayer. Great idea. Thanks. We usually use a flavored balsamic
    > that's kind of thick. I don't know if it will work, but I'm going to
    > give it a try.


    I use different sprayers for that. The kind you can buy for around $2
    (here anyway). Maybe 8 inches high, conical shape.
    http://www.alibaba.com/product-free/...ay_bottle.html Similar
    to that.


  12. #12
    Julie Bove Guest

    Default Re: Eggplant turkey "lasagna"


    "Ozgirl" <[email protected]> wrote in message
    news:[email protected]..
    >
    >
    > "Karen" <[email protected]> wrote in message
    > news:[email protected]..
    >> On Mon, 07 May 2012 11:33:35 -0400, in alt.food.diabetic, Susan
    >> <[email protected]> wrote:
    >>
    >>>x-no-archive: yes
    >>>
    >>>On 5/7/2012 11:02 AM, Karen wrote:
    >>>
    >>>> I use a small mister filled with olive oil. It puts a light coating
    >>>> of oil in the pan without all the chemical propellant that the canned
    >>>> sprays have in them. It's very economical too.
    >>>
    >>>I got rid of mine, it was too hard to keep clean and unclogged.
    >>>
    >>>I just put oil in the pan and/or on my food with a washable brush or a
    >>>paper towel.
    >>>
    >>>Susan

    >>
    >> I guess I've been lucky, but have had not trouble with it clogging.
    >> Your method works well to ;-)

    >
    > I only get clogging if I refrigerate the mister. I also have another
    > mister for salad dressing, usually olive oil and whatever vinegar I fancy.
    > I find it useful for salads that needs something light added.


    My mister sucked! It was too tall to put in the cupboard so it had to sit
    out. It always had a thin, sticky coating of oil on it and that collected
    dust. It always leaked a little so there was always a little pool of oil
    under it. I got rid of it.



  13. #13
    W. Baker Guest

    Default Re: Eggplant turkey "lasagna"

    Karen <[email protected]> wrote:
    : On Tue, 8 May 2012 07:37:18 +1000, in alt.food.diabetic, "Ozgirl"
    : <[email protected]> wrote:

    : >
    : >
    : >"Karen" <[email protected]> wrote in message
    : >news:[email protected]. .
    : >> On Mon, 07 May 2012 11:33:35 -0400, in alt.food.diabetic, Susan
    : >> <[email protected]> wrote:
    : >>
    : >>>x-no-archive: yes
    : >>>
    : >>>On 5/7/2012 11:02 AM, Karen wrote:
    : >>>
    : >>>> I use a small mister filled with olive oil. It puts a light coating
    : >>>> of oil in the pan without all the chemical propellant that the
    : >>>> canned
    : >>>> sprays have in them. It's very economical too.
    : >>>
    : >>>I got rid of mine, it was too hard to keep clean and unclogged.
    : >>>
    : >>>I just put oil in the pan and/or on my food with a washable brush or a
    : >>>paper towel.
    : >>>
    : >>>Susan
    : >>
    : >> I guess I've been lucky, but have had not trouble with it clogging.
    : >> Your method works well to ;-)
    : >
    : >I only get clogging if I refrigerate the mister. I also have another
    : >mister for salad dressing, usually olive oil and whatever vinegar I
    : >fancy. I find it useful for salads that needs something light added.

    : Oooh, I never thought to mix the vinegar in before putting into the
    : sprayer. Great idea. Thanks. We usually use a flavored balsamic
    : that's kind of thick. I don't know if it will work, but I'm going to
    : give it a try.

    I have some plastic honey jars that have pointy hats that have twist
    closeable holes in the top tht work well for salad dressing. they can
    handle fairly thig vinegraits and store in the fridge so I don't have to
    make dressing eery time I want a salad. They work better than mister for
    this prupose. I find that , for me, misters for the oil always clogged
    and had to be thrown out.

    Wendy

  14. #14
    Janet Guest

    Default Re: Eggplant turkey "lasagna"

    Last time I made this I tossed the eggplant slices in a bowl with some olive
    oil and used foil in the pan. May be the happiest compromise yet.



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