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Eggplant Lasagna - My Way

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“Yummy alternative to a family favorite”
READY IN:
1hr 35mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak eggplant slices in a large bowl of lightly salted water for 30 minutes. Drain and pat dry with paper towels.
  2. 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.
  3. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  4. Whisk olive oil and Italian seasoning together in a bowl.
  5. Brush both sides of eggplant slices with the seasoned olive oil.
  6. Arrange eggplant slices on a baking sheet and place in preheated oven; broil until browned, 2 to 4 minutes on each side.
  7. Set oven to 400 degrees F (200 degrees C).
  8. Stir ricotta cheese, egg, and ½ Parmesan cheese together in a bowl.
  9. Spread a small amount of spaghetti sauce/beef mixture in the bottom of a casserole dish.
  10. Layer 1/3 of the eggplant slices on bottom of the dish.
  11. Layer 1/3 of the spaghetti sauce/beef mixture.
  12. Layer 1/3 of the ricotta mixture.
  13. Layer 1/3 of the mozzarella cheese.
  14. Repeat 2 more times, finishing with a layer of mozzarella cheese and then ½ cup Parmesan cheese.
  15. Bake in the preheated oven until sauce is bubbling and cheese is browned, about 30 - 40 minutes.
  16. Let cool for 10 minutes before serving.

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