Eggplant Lasagna - My Way |
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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 12 |
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Yummy alternative to a family favorite 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:
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 1/2 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 1/2 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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