Name: Eggplant Lasagna
Prep time: 30 min
Cook time: 60 min
Total time: 95 min
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

Prep Time:

30 mins

Cook Time:

1 hr

Additional Time:

5 mins

Total Time:

1 hr 35 mins

Servings:

8

Yield:

1 9x13-inch lasagna

Jump to Nutrition Facts

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

Directions

Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil.
Whisk together eggs and water in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and pepper in a separate shallow dish.
Dip eggplant slices into egg mixture, then press into bread crumb mixture. Gently tap off any excess crumbs. Arrange breaded eggplant slices on the prepared baking sheets.
Bake in the preheated oven until the bottoms are golden brown, 20 to 25 minutes. Flip eggplant and continue baking until tender, 20 to 25 minutes. Set aside.
Increase the oven temperature to 400 degrees F (200 degrees C).
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Stir in ground beef; season with salt and 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, then set sauce aside.
Place 1/3 of the eggplant slices on the bottom of the prepared baking dish. Pour 1/3 of the meat sauce on top of eggplant layer. Sprinkle 1/3 of the mozzarella cheese on top of sauce layer. Repeat this step 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.

Dotdash Meredith Food Studios

Nutrition Facts (per serving)

405	Calories
21g	Fat
30g	Carbs
28g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 405
% Daily Value *
Total Fat 21g	26%
Saturated Fat 8g	41%
Cholesterol 108mg	36%
Sodium 1496mg	65%
Total Carbohydrate 30g	11%
Dietary Fiber 9g	31%
Total Sugars 12g
Protein 28g
Vitamin C 16mg	78%
Calcium 400mg	31%
Iron 4mg	23%
Potassium 1117mg	24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.