This eggplant lasagna recipe uses eggplant instead of pasta for a delicious meal.
Ingredients
- 1 teaspoon olive oil for brushing
- 2 large eggs
- 2 tablespoons water
- 1 cup grated Parmesan cheese
- 1 cup Italian-seasoned bread crumbs
- salt and ground black pepper to taste
- 2 large eggplants, peeled and sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 pound ground beef
- 48 ounces chunky tomato sauce (such as Prego®)
- 2 cups shredded mozzarella cheese
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking sheets and a 9×13-inch baking dish with 1 teaspoon olive oil.
Step 2
Whisk together eggs and water in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and pepper in a separate shallow dish.
Step 3
Dip eggplant slices into egg mixture, then press into bread crumb mixture. Gently tap off any excess crumbs. Arrange breaded eggplant slices on the prepared baking sheets.
Step 4
Bake in the preheated oven until the bottoms are golden brown, 20 to 25 minutes. Flip eggplant and continue baking until tender, 20 to 25 minutes. Set aside.
Step 5
Increase the oven temperature to 400 degrees F (200 degrees C).
Step 6
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Stir in ground beef; season with salt and pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer, then set sauce aside.
Step 7
Place 1/3 of the eggplant slices on the bottom of the prepared baking dish. Pour 1/3 of the meat sauce on top of eggplant layer.
Step 8
Sprinkle 1/3 of the mozzarella cheese on top of sauce layer. Repeat this step 2 more times, finishing with a layer of mozzarella cheese.
Step 9
Bake in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before slicing.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 405 | |
% Daily Value * | |
Total Fat21g | 26% |
Saturated Fat8g | 41% |
Cholesterol108mg | 36% |
Sodium1496mg | 65% |
Total Carbohydrate30g | 11% |
Dietary Fiber9g | 31% |
Total Sugars12g | |
Protein28g | |
Vitamin C16mg | 78% |
Calcium400mg | 31% |
Iron4mg | 23% |
Potassium1117mg | 24% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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