Ingredients1 h 10 m servings 678
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a few tablespoons of olive oil in a large skillet over medium-high heat. Fry eggplant slices in hot oil until browned thoroughly, 3 to 5 minutes per side. Add oil between batches as needed. Drain fried eggplant slices on paper towels and season with salt.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic to the beef; cook and stir until onion is golden brown, about 5 minutes more.
- Pour spaghetti sauce over the ground beef; add oregano and stir. Simmer mixture until sauce is heated through, 5 to 7 minutes.
- Arrange about half the eggplant slices into the bottom of a shallow casserole dish to cover completely. Ladle about half the beef sauce over the eggplant. Sprinkle 1/4 cup Parmesan cheese over the sauce. Repeat layers.
- Beat egg with 2 tablespoons Parmesan cheese; pour over the top of the casserole.
- Bake in preheated oven until bubbling around the edges and hot in the center, 20 to 25 minutes.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 678 calories; 48.9 31.4 29.9 131 1030 Full nutrition
ReviewsRead all reviews 9
I made this recipe using turkey chop meat and I also added mozzarella cheese. It tasted like a low carb lasagna with the eggplant taking the place of the lasagna noodles. This was delicious and ...
This has great flavor! Note: I did not mention eggplant when serving this - everyone loved it. I used a 9 x 6" baking dish, which made it a little thicker than probably intended - it worked...
I kind of used the recipe and winged it a bit as well. That being said it was delicious!
I've never cooked eggplant but I know that it tends to take on oil when you cook it. Even though I drained really well with paper towels it was still a little greasy, but when mixed in with ever...
My husband doesn't like eggplant but he really loved this dish! Instead of using jarred spaghetti sauce I used a a can of stewed whole tomatoes, smashing the tomatoes up with a fork. I also used...
This was delicious, I put some sliced portabellos on top of the first layer of eggplant and breaded the last layer of eggplant on top with just a few dollops of sauce with no meat on top of them...