This eggplant lasagna recipe uses tender roasted eggplant slices instead of lasagna noodles for a delicious low carb meal This recipe can easily be made vegetarian
Prep Time
5 mins
Dificult
Medium
Servings
1 hr 35 mins
Ingredients
Instructions
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.
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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.
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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.
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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.
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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.
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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.
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Bake in the preheated oven until cheese is melted and sauce is bubbling
10 to 15 minutes. Cool for 5 minutes before slicing.
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