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Roasted Eggplant Lasagna

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PREP TIME
30 min
COOKING TIME
60 min
TOTAL TIME
95 min
SERVINGS
8 servings
Dinner Italian
Roasted Eggplant Lasagna
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
Instructions
1
Preheat your oven to the desired temperature of three seventy-five degrees Fahrenheit.
2
Next, take two baking sheets and a 9x13-inch dish and coat them with a small amount of olive oil.
3
In another shallow dish, combine eggs and water to create a liquid mixture. In yet another shallow dish, blend together Parmesan cheese, bread crumbs, salt, and pepper to form a solid mixture.
4
Dip sliced eggplant into the liquid egg mixture, then press it firmly into the solid bread crumb mixture. Gently tap off any remaining crumbs to avoid over-coating. Arrange the coated eggplant slices on the prepared baking sheets.
5
Place these breaded eggplant slices in a preheated oven and bake until the bottoms are golden brown, taking around 20 to 25 minutes. Flip the eggplant slices and continue baking until tender, another 20 to 25 minutes. Set aside for later use.
6
Increase the oven temperature to four hundred degrees Fahrenheit.
7
Heat two tablespoons of olive oil in a skillet over medium-high heat, stirring occasionally. Introduce ground beef into the skillet and season it with salt and pepper to taste. Cook and stir until the beef is browned and crumbly, taking around 10 minutes to achieve. Drain any excess grease from the skillet.
8
Combine tomato sauce with the ground beef in the skillet, stirring until it reaches a simmer. Set this meat sauce aside for later use.
9
Place one-third of the eggplant slices on the bottom of a prepared baking dish. Pour one-third of the meat sauce over the eggplant layer.
10
Sprinkle one-third of the mozzarella cheese on top of the meat sauce layer. Repeat this process two more times, finishing with a final layer of mozzarella cheese on top.
11
Place these layers in the preheated oven and bake until the cheese is melted and the sauce is bubbling, taking around 10 to 15 minutes. Allow it to cool for five minutes before slicing and serving.