Recipe: Grilled Italian Eggplant Lasagna Packets

Eggplant + tomatoes = summer!  Put them together on the grill, and try this simple recipe, instead of heating up the house for hours baking a huge pan of lasagna. It's got all the delicious goodness of lasagna, with less than half the work (and without all the carbs) - and you can do it all on your grill in foil packets - no fuss, no muss!

Grilled Italian Eggplant Lasagna Packets
(Serves 4.)

Ingredients:

1 lb. Italian sausage, cut into thin circles
2 small or 1 medium eggplant, cut into thin circles
1 Tbsp olive oil
2 ripe tomatoes, cut into circles
1 tsp dried oregano
1 lb. shredded mozzarella cheese
salt and pepper to taste

Directions:

• Set your grill to medium-high heat and preheat.
• Lay out 4 sheets of heavy duty aluminum foil.
• Divide the sausage evenly between the 4 pieces of foil
• Drizzle the olive oil over the eggplant pieces, tossing to coat well, then divide the pieces evenly on top of the sausage on the foil.
• Top the eggplant with the tomato, then sprinkle with oregano, then top with the cheese. Add salt & pepper if desired.
• Place on grill on indirect heat, close cover, and cook for 25 to 35 minutes, spinning packets at least once, or until the sausage is cooked through. (The time will vary depending on the heat of your grill.) 
• Remove from grill and let stand for 3 to 5 minutes, then carefully open and enjoy!

Recipe: Cheesy Eggplant Lasagna

This simple and tasty low-carb recipe uses eggplant as the "noodles" in this fun take on lasagna. Use medium-sized long or oval eggplants if you can, so you can get the slices to approximate lasagna noodles in size. This is another great way to use up all those fresh tomatoes, basil, and eggplants your garden may be full of this time of year! Packed with healthy goodness, this one is also a good recipe for those on a low-carb or gluten-free diet.

Cheesy Eggplant Lasagna

Ingredients:

2 medium eggplants, sliced in thin lengthwise strips
1 cup tomato sauce
1 pound tomatoes, sliced thin
1 cup ricotta cheese, softened
3/4 cup shredded mozzarella cheese
2 tsp dry basil or 1/4 cup fresh chopped basil
2 tsp Italian seasoning  
salt and fresh black pepper, to taste
cooking oil spray

Directions:

1. Preheat oven to 400 degrees F.
2. Season eggplant slices with salt and pepper. Arrange slices evenly in a nonstick baking pan and bake for fifteen minutes.
3. Spray a glass baking dish with cooking spray and arrange eggplant slices evenly on the bottom. Pour half of the tomato sauce over the eggplant, then top with a few tomato slices. 
4. Sprinkle salt, pepper, basil, and Italian seasoning over this mixture, then spread a little of the ricotta cheese over the tomatoes. Sprinkle some mozzarella on top. 
5. Repeat in layers, topping with mozzarella as a final step.
6. Bake for twenty minutes, then place under a broiler just until cheese turns golden brown.
7. Slice lasagna evenly and garnish with Italian seasoning.