Eggplant Lasagna
Ingredients
Roasted Eggplant
-
20
oz
Eggplant
-
2
tbsp
Olive oil
-
¼
tsp
Sea salt
-
¼
tsp
Black pepper
Meat Sauce
-
1
tsp
Olive oil
-
2
cloves
Garlic
-
1½
lb
Ground beef
-
1
tsp
Sea salt
-
½
tsp
Black pepper
-
1½
cups
Marinara sauce
-
1
tbsp
Italian seasoning
Cheese Filling
-
8
oz
Ricotta cheese
-
½
cup
Grated parmesan cheese
-
1
large
Egg
Cheese Topping
Instructions
- Preheat the oven to 400°F (204°C) and prepare a baking sheet.
- Slice the eggplant and arrange on the baking sheet, brushing with olive oil and seasoning with salt and pepper.
- Roast the eggplant for 15-25 minutes until soft, then set aside.
- In a skillet, heat olive oil and sauté garlic until fragrant, then add ground beef and cook until browned.
- Stir in marinara sauce and Italian seasoning, then let simmer for 10 minutes.
- In a bowl, mix ricotta cheese, parmesan, and egg for the cheese filling.
- In a baking dish, layer roasted eggplant, meat sauce, cheese filling, and mozzarella, repeating the layers.
- Bake for 10-15 minutes until the cheese is melted and golden.
Nutrition Facts (estimated)
Servings
8
Calories
426
Total fat
30g
Total carbohydrates
9g
Total protein
30g
Sodium
0mg
Cholesterol
0mg
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