Eggplant Lasagna
Ingredients
The vegetables
The sauce
-
1
tablespoon
olive oil
-
1
pound
ground beef
-
½
cup
onion, diced
-
2
teaspoons
garlic, minced
-
24
ounces
marinara sauce
The cheeses
-
16
ounces
ricotta cheese
-
½
teaspoon
Italian seasoning
-
1
whole
egg
-
½
cup
grated parmesan cheese
-
2
cups
shredded mozzarella cheese
The seasonings
-
1
tablespoon
parsley, chopped
-
to taste
salt
-
to taste
pepper
For cooking
Instructions
- Preheat the oven to 375°F and coat a sheet pan with cooking spray.
- Trim the stem end from the eggplants and cut them lengthwise into ½ inch thick slices.
- Brush the eggplant slices with 2 teaspoons of olive oil and season with salt and pepper.
- Roast the eggplant in the oven for 15-20 minutes until tender and browned.
- While the eggplant is cooking, heat olive oil in a pan over medium heat.
- Add ground beef, season with salt and pepper, and cook until browned.
- Add diced onion and cook until softened, then add minced garlic and cook briefly.
- Stir in the marinara sauce and let it simmer for 5 minutes.
- In a bowl, combine ricotta cheese, Italian seasoning, egg, parmesan cheese, salt, and pepper.
- Coat a baking dish with cooking spray and layer ¼ of the meat sauce at the bottom.
- Add ⅓ of the eggplant slices, followed by ⅓ of the ricotta mixture and ⅓ of the mozzarella cheese.
- Repeat the layering process, finishing with mozzarella cheese on top.
- Cover the dish and bake for 30 minutes, then uncover and bake for an additional 10 minutes.
- Sprinkle with parsley and let it stand for 7-10 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
8
Calories
368
Total fat
23g
Total carbohydrates
12g
Total protein
30g
Sodium
820mg
Cholesterol
114mg
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