It is a delicious lasagna using eggplant instead of pasta.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Oil 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil.

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  • Whisk eggs and water together in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish.

  • Dip eggplant slices into egg mixture, then press each gently into bread crumb mixture. Gently tap off any excess crumbs. Arrange slices on the prepared baking sheets.

  • Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes.

  • Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C).

  • Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black 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 and set sauce aside.

  • Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. Repeat 2 more times, finishing with a layer of mozzarella cheese.

  • Bake in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before slicing.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

404.5 calories; 27.7 g protein; 30 g carbohydrates; 107.8 mg cholesterol; 1496.2 mg sodium. Full Nutrition

Reviews (267)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/25/2012
The preparation of the eggplant makes all the difference. I've tried other eggplant lasagna recipes, and they were disappointing. The eggplant was either overdry and tough or gooey. In either case, it stood out and didn't "pass" as well for pasta. I prefer to peel the eggplant and slice it lengthwise into strips the approximate width of a lasagna noodle. Start with the strips a little wider than the size you wish them to be, as they will shrink in the over. Other than using eggplant instead of noodles, you can follow your own lasagna recipe. I like to mix thawed, chopped frozen spinach (which has been COMPLETELY drained and squeezed dry) into ricotta (or cottage) cheese, along with an egg and some shredded parmesan, to use as one of the layers. I also like using Sargento's 6-cheese Italian better than straight mozzarella. Less stringy and more depth of flavor. Read More
(335)

Most helpful critical review

Rating: 3 stars
06/17/2013
A decent base recipe. I added low fat ricotta cheese and substituted 1 lb. of sauteed sliced mushrooms for the hamburger to make it vegetarian. I also put all of the Parmesan cheese on top rather than in the breading mix to increase the "baked " crusty cheesy top. Read More
(52)
342 Ratings
  • 5 star values: 266
  • 4 star values: 57
  • 3 star values: 17
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/25/2012
The preparation of the eggplant makes all the difference. I've tried other eggplant lasagna recipes, and they were disappointing. The eggplant was either overdry and tough or gooey. In either case, it stood out and didn't "pass" as well for pasta. I prefer to peel the eggplant and slice it lengthwise into strips the approximate width of a lasagna noodle. Start with the strips a little wider than the size you wish them to be, as they will shrink in the over. Other than using eggplant instead of noodles, you can follow your own lasagna recipe. I like to mix thawed, chopped frozen spinach (which has been COMPLETELY drained and squeezed dry) into ricotta (or cottage) cheese, along with an egg and some shredded parmesan, to use as one of the layers. I also like using Sargento's 6-cheese Italian better than straight mozzarella. Less stringy and more depth of flavor. Read More
(335)
Rating: 5 stars
03/01/2012
This was so good I made my own seasoned bread crumbs and added garlic and onions to the ground beef. Read More
(117)
Rating: 4 stars
04/21/2012
I will not change the ingredients but would recommend changing some of the portions. I gues it depend on the size of the eggplant though. My family love cheze. I ended up using about 2lbs of gr bef and about 6 cups of cheese all day. Turned out great! Read More
(96)
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Rating: 5 stars
08/23/2012
Great recipe! Huband -who is new to eggplant loved it. So its a great intro for people unframilar to eggplant. But watch that eggplant when your baking eggplant slices the oven I would cook half the time. Burn fast! But still good. Read More
(71)
Rating: 3 stars
06/17/2013
A decent base recipe. I added low fat ricotta cheese and substituted 1 lb. of sauteed sliced mushrooms for the hamburger to make it vegetarian. I also put all of the Parmesan cheese on top rather than in the breading mix to increase the "baked " crusty cheesy top. Read More
(52)
Rating: 5 stars
10/19/2014
I loved this recipe but made changes to make it gluten free. Since I was cooking for only my husband and me I used only one eggplant. I coated the eggplant slices (sliced vertically) with the egg/water mixture and dipped them in ground pecans and parmesan instead of the breadcrumbs. I have been using ground pecans and parmesan to bread chicken and fish as well. Pecans remain crisp and lend a nice crunchy texture and good taste. I also used bottled spaghetti sauce and seasoned the beef with 1 tsp. each of salt fennel seed and red pepper flakes along with a pinch of ground black pepper. The fennel gives the beef an Italian sausage flavor. In the lasagna layers I added a layer of ricotta mixed with one egg. The result was wonderful and gluten free. Read More
(45)
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Rating: 5 stars
08/17/2012
D-lish! I made a half batch of this the night before and popped it into the oven for about 20-25min (a little extra time since it started cold) until it was bubbly. It turned out Great. The flavors melded well and even my picky kids ate some. We'll definitely have this again. Half batch was plenty for us 2 adults and 2 kids ages 3 & 18mo.. We still had enough to take for lunch the next day for both adults. Read More
(29)
Rating: 5 stars
07/05/2013
Awesome! I loved the way the eggplant was prepared and so did my kids!! I pulsed some onion squash and mushrooms (whatever I had in the fridge) in the processor and added it to the beef. It is a dish I feel good about serving to my family and they absolutely loved it! We now call it 'Sneaky Lasagna' since it is packed full of vegetables but tastes like traditional lasagna only better! Read More
(20)
Rating: 5 stars
09/19/2012
This is a wonderful dish! And my family loves eggplant cooked this way so much that now I don't even bother putting the lasagna together - they eat the eggplant up before I can assemble!!! Read More
(18)