Jorge's Pasta-less Eggplant Lasagna recipe

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Ingredients

2 large eggplant, peeled and sliced into 1/3-inch strips
1 pound ground beef
½ 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

Nutrition Info

597.7 calories
carbohydrate: 26.3 g
cholesterol: 120.2 mg
fat: 39.9 g
fiber: 8.5 g
protein: 34.9 g
saturatedFat: 16 g
servingSize: -
sodium: 1158.5 mg
sugar: 12.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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.

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