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My review
Eggplant Lasagna
GENKIANNA
"It is a delicious lasagna using eggplant instead of pasta."
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Ingredients
1 h 35 m servings 404 calsOriginal recipe yields 8 servings
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- US
- Metric
Directions
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Prep
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Ready In
- Preheat oven to 375 degrees F (190 degrees C). Oil 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil.
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 404 calories; 20.6 g fat; 30 g carbohydrates; 27.7 g protein; 108 mg cholesterol; 1496 mg sodium. Full nutrition
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Reviews
Read all reviews 157208 Ratings
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Most helpful positive review
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...
Most helpful critical review
6/17/2013
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, ...
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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...
3/1/2012
This was so good I made my own seasoned bread crumbs and added garlic and onions to the ground beef.
4/21/2012
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 ...
8/22/2012
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...
6/17/2013
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, ...
8/17/2012
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 fla...
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 ...
9/19/2012
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!!!