Eggplant Lasagna - My Way
"Yummy alternative to a family favorite"
photo by cleo s
- Ready In:
- 1hr 35mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 2 large eggplants, peeled and sliced into 1/2-inch rounds
- 1 lb ground beef
- 1⁄2 cup olive oil
- 1 teaspoon italian seasoning (to taste)
- 1 (16 ounce) container ricotta cheese
- 1 egg
- 1 (32 ounce) jar spaghetti sauce
- 1 cup grated parmesan cheese
- 2 cups shredded mozzarella cheese
directions
- Soak eggplant slices in a large bowl of lightly salted water for 30 minutes. Drain and pat dry with paper towels.
- Cook and stir ground beef in a skillet over medium heat until browned, 5 to 7 minutes. Remove from heat, drain and add spaghetti sauce.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Whisk olive oil and Italian seasoning together in a bowl.
- Brush both sides of eggplant slices with the seasoned olive oil.
- Arrange eggplant slices on a baking sheet and place in preheated oven; broil until browned, 2 to 4 minutes on each side.
- Set oven to 400 degrees F (200 degrees C).
- Stir ricotta cheese, egg, and ½ Parmesan cheese together in a bowl.
- Spread a small amount of spaghetti sauce/beef mixture in the bottom of a casserole dish.
- Layer 1/3 of the eggplant slices on bottom of the dish.
- Layer 1/3 of the spaghetti sauce/beef mixture.
- Layer 1/3 of the ricotta mixture.
- Layer 1/3 of the mozzarella cheese.
- Repeat 2 more times, finishing with a layer of mozzarella cheese and then ½ cup Parmesan cheese.
- Bake in the preheated oven until sauce is bubbling and cheese is browned, about 30 - 40 minutes.
- Let cool for 10 minutes before serving.
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