Eggplant lasagna

2 eggplants (about 1¼ pounds each)
¼ cup oil
1 pound ground beef
2 cups Amy’s Marinara Sauce
16 ounces whole milk mozzarella cheese, shredded
¾ cup parmesan cheese, grated, about 3 ounces
Salt and pepper to taste

Trim the ends off the eggplants. Peel them and slice lengthwise into 1/2″ slices. You should get 6-8 long slices from each eggplant. Brush both sides of the eggplant slices with oil to coat. Place them in a single layer on a baking sheet, you may need to do them in two batches. Broil about 3-5 minutes per side until tender, and a little browned. Watch them closely, because they can burn quickly. Lightly sprinkle them with salt after removing from the oven. Brown the ground beef, and season to taste with salt and pepper. Add the marinara sauce and heat through. Layer everything in a greased 7x9x3″ baking dish in this order: 1/3 of the eggplant slices, 1/3 of the sauce, 1/3 of the mozzarella. Repeat the layering two more times then sprinkle with the parmesan cheese. If you don’t have that size baking dish, use a 9×13″ baking dish and make 2 layers of each ingredient using half of everything per layer in the same order. Bake at 350 degrees about 30 minutes, or until the cheese is bubbly.

instead of broiling, i baked the eggplants at 350 until they were browned on the bottom. I oiled the bottom of the pain and lightly salted them. I didn’t put oil on top because I didn’t want them soaking it up.

I also did half ground beef and half turkey so make it less heavy.

I baked it for 30 minutes covered and uncovered for 10 minutes. I wanted that nice browning on top but it didn’t happen so I broiled it on high for a few more minutes.

adapted from this recipe:


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