Eggplant Lasagna
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 35 mins
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Servings
8
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Calories
368 kcal
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Course
Main Course
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Cuisine
Italian
Eggplant Lasagna
Description
This Eggplant Lasagna recipe begins by roasting sliced eggplant brushed with olive oil and seasoned, softening the vegetable while browning its edges. Meanwhile, a meat sauce is prepared by cooking ground beef with onions and garlic, simmered in marinara sauce to develop a rich, savory base. A ricotta filling is mixed with Italian seasoning, egg, parmesan, salt, and pepper, adding creaminess and flavor to the layers.
The lasagna assembles by layering roasted eggplant slices, meat sauce, dollops of the ricotta mixture, and shredded mozzarella, repeated to create a multi-layered casserole. Baking the dish allows the flavors to meld together while the cheese melts and browns slightly on top. The final texture is tender eggplant with hearty meat and creamy cheeses, providing a satisfying alternative to traditional pasta lasagna.
Ingredients
- 2 eggplant
- 1 tablespoon olive oil divided use
- 1 pound ground beef I use 90% lean
- 1/2 cup onion diced
- 2 teaspoons garlic minced
- 24 ounce jar marinara sauce
- 16 ounces ricotta cheese
- 1/2 teaspoon Italian seasoning
- 1 egg
- 1/2 cup Parmesan Cheese grated
- 2 cups mozzarella cheese divided use, shredded
- 1 tablespoon parsley chopped
- salt to taste
- black pepper to taste
- cooking spray
Instructions
- Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray.
- Trim the stem end from the eggplants. Cut the eggplants lengthwise into 1/2 inch thick slices.
- Brush 2 teaspoons of olive oil over the eggplant slices and season with salt and pepper.
- Place the eggplant in the oven and cook for 15-20 minutes or until tender and browned. If there's any excess moisture on your cooked eggplant, blot it dry with a paper towel.
- While the eggplant is cooking, prepare the sauce. Heat the olive oil in a large pan over medium heat.
- Add the ground beef and season with salt and pepper to taste.
- Cook for 5-6 minutes, breaking the meat up with a spatula, until beef is browned and cooked through.
- Add the onion and cook for another 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
- Add the marinara sauce and bring to a simmer; cook for 5 minutes.
- Place the ricotta cheese, Italian seasoning, egg, parmesan cheese, salt and pepper in a bowl. Mix until well combined.
- Coat a 2 or 3 quart baking dish with cooking spray.
- Place 1/4 of the sauce in the bottom of the dish. Add 1/3 of the eggplant slices on top. Spread 1/3 of the ricotta mixture over the eggplant then top with 1/3 of the mozzarella cheese. Repeat the layers, ending with the mozzarella cheese.
- Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes. Sprinkle with parsley, then let stand for 7-10 minutes. Cut into slices, then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 12g | 4% |
| Protein | 30g | 60% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 114mg | 38% |
| Sodium | 820mg | 34% |
| Potassium | 890mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1178IU | 24% |
| Vitamin C | 29mg | 32% |
| Calcium | 374mg | 37% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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