Eggplant Lasagna

Eggplant Lasagna
Eggplant Lasagna might be a good recipe to expand your main course recipe box. One serving contains 451 calories, 27g of protein, and 27g of fat. This recipe serves 8. This recipe is typical of Mediterranean cuisine. Head to the store and pick up eggplants, parmesan cheese, olive oil, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

1
Preheat oven to 375 degrees F (190 degrees C). Oil two baking sheets with 1 teaspoon olive oil.
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2
Whisk eggs and water together in a shallow dish.
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3
Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish.
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SaltSalt
4
Dip eggplant slices in egg mixture.
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5
Press slices into the crumbs and tap off excess. Arrange slices on the prepared baking sheets.
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6
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.
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7
Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C).
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8
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.
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9
Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes.
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10
Drain excess grease.
11
Stir tomato sauce into ground beef; bring to a simmer and set sauce aside.
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12
Oil a 9x13 baking dish with olive oil.
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13
Place 1/3 of the eggplant slices on bottom of the dish.
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14
Pour 1/3 of tomato sauce with ground beef on top of eggplant layer.
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15
Sprinkle 1/3 of mozzarella cheese on top of sauce layer.
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16
Repeat 2 more times, finishing with a layer of mozzarella cheese.
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17
Bake uncovered in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes.
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18
Remove from oven and allow to cool for 5 minutes.
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DifficultyExpert
Ready In1 h, 35 m.
Servings8
Health Score16
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