Eggplant Lasagna Recipe

Recipesfull introduces to you: Italian Recipes. (Eggplant Lasagna Recipe). It is a delicious lasagna using eggplant instead of pasta.

Brief

Prep 20 mins

Cook: 1hr10 mins

Additional: 5 mins

Total: 1hr35 mins

Servings: 8

Yield: 8 servings

Eggplant Lasagna Recipe

Ingredients

1 teaspoon olive oil for brushing

2 eggs

2 tablespoons water

1 cup grated Parmesan cheese

1 cup Italian-seasoned breadcrumbs

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

Exquisite Yeastless Focaccia

World Cuisine

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Oil 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil.

Step 2

Whisk eggs and water together in a shallow dish. Combine Parmesan cheese bread crumbs salt and ground black pepper in a separate shallow dish.

Step 3

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.

Step 4

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.

Step 5

Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C).

Step 6

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.

Step 7

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.

Step 8

Bake in the preheated oven until cheese is melted and sauce is bubbling 10 to 15 minutes. Cool for 5 minutes before slicing.

Nutritional Information

Eggplant Lasagna Recipe

Servings Per Recipe:8

Calories: 404.5

% Daily Value *

Protein: 27.7g 55%

Carbohydrates: 30g 10%

Dietary Fiber: 8.6g 34%

Sugars: 11.7g

Fat: 20.6g 32%

Saturated Fat: 8.2g 41%

Cholesterol: 107.8mg 36%

Vitamin A Iu: 871.6IU 17%

Niacin Equivalents: 9.9mg 77%

Vitamin B6: 0.4mg 28%

Vitamin C: 15.5mg 26%

Folate: 68.9mcg 17%

Calcium: 400.3mg 40%

Iron: 4.2mg 23%

Magnesium: 70.3mg 25%

Potassium: 1117.3mg 31%

Sodium: 1496.2mg 60%

Thiamin: 0.2mg 23%

Calories From Fat: 185.3

*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.