Jorge's Pasta-less Eggplant Lasagna |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Roasted eggplant strips take the place of pasta strips and feta cheese takes the place of mozarella. This is a fun and delicious twist on the Italian favorite. Ingredients:
2 large eggplant, peeled and sliced into 1/3-inch strips |
1 pound ground beef |
1/2 cup olive oil |
1 teaspoon italian seasoning, or to taste |
1 (8 ounce) package grated parmesan cheese, divided |
1 (16 ounce) container ricotta cheese |
1 egg |
1 (16 ounce) jar spaghetti sauce |
1 (14.5 ounce) can diced tomatoes |
2 tablespoons ketchup |
1 (6 ounce) container feta cheese |
8 ounces frozen chopped spinach, thawed and drained |
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.
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. Measure 1 cup of Parmesan cheese and set aside.
9. Stir ricotta cheese, egg, and remaining Parmesan cheese together in a bowl.
10. Stir spaghetti sauce, diced tomatoes, and ketchup together in a separate bowl.
11. Spread a small amount of spaghetti sauce mixture in the bottom of a casserole dish.
12. Top spaghetti sauce mixture with a layer of broiled eggplant slices.
13. Cover eggplant layer with a layer of the ricotta mixture.
14. Sprinkle a layer of feta on top of the ricotta mixture.
15. Cover feta layer with ground beef layer.
16. Sprinkle a layer of spinach on top of ground beef.
17. Repeat with remaining ingredients, ending with a final layer of eggplant topped with the reserved 1 cup Parmesan cheese.
18. Bake in the preheated oven until sauce is bubbling and cheese is browned, about 40 minutes.
19. Let cool for 10 minutes before serving.
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