Mara’s Hearth-Layer Eggplant Lasagna

Ingredients

• 1 small eggplant, peeled
• 1/2 cup low-sodium vegetable broth
• 1 15-ounce container low-fat ricotta cheese
• 1 1/2 cups reduced-fat shredded mozzarella cheese
• 12 ounces lower-sodium marinara sauce
• 4 ounces 96% lean ground beef, cooked and drained
• 1 large egg
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground nutmeg
• Nonstick cooking spray

Directions

1. 1

   Heat the oven to 375 °F. Slice the peeled eggplant into 3/8-inch rounds.

2. 2

   Arrange the eggplant with the broth in a covered baking dish and bake until very tender, about 20 minutes. Drain and pat dry.

3. 3

   Stir the cooked beef into the marinara. In another bowl, mix the ricotta, egg, salt, pepper, and nutmeg.

4. 4

   Coat a 9-inch square dish with cooking spray. Build two sets of layers in this order: meat sauce, ricotta mixture, tender eggplant, and mozzarella.

5. 5

   Reduce the oven to 350 °F and bake about 20 minutes, until bubbling and lightly browned. The center should reach 160 °F.

6. 6

   Rest for 10 minutes, then cut into six small squares.