CookPal AI
Eggplant Lasagna

Eggplant Lasagna

Cost $18, save $22

Source: Recommended by CookPal

  • 90 Min
  • 8 Servings
  • $18

INGREDIENTS

  • General

    • 1 teaspoon olive oil for brushing
    • 🥚 2 large eggs
    • 2 tablespoons water
    • 1 cup grated Parmesan cheese
    • 1 cup Italian-seasoned bread crumbs
    • 🧂 Salt to taste
    • 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
    • 2 cups shredded mozzarella cheese

STEPS

1

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.

2

Whisk together eggs and water in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and pepper in another shallow dish.

3

Dip eggplant slices into egg mixture, then press into bread crumb mixture. Gently tap off excess crumbs. Arrange breaded eggplant slices on prepared baking sheets.

4

Bake in the oven until bottoms are golden brown, 20 to 25 minutes. Flip eggplant and continue baking until tender, another 20 to 25 minutes. Set aside.

5

Increase oven temperature to 400 degrees F (200 degrees C).

6

Heat 2 tablespoons olive oil in a skillet over medium-high heat. Cook ground beef, seasoning with salt and pepper, until browned and crumbly, about 10 minutes. Drain grease and stir tomato sauce into the beef. Let simmer, then set sauce aside.

7

Place 1/3 of the eggplant slices in the bottom of the baking dish. Pour 1/3 of the meat sauce on top and sprinkle with 1/3 mozzarella cheese. Repeat layers two more times, ending with mozzarella cheese.

8

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

NUTRIENTS

Per 1 serving

🔥

405

Calories

  • 28
    Protein
  • 30
    Carbs
  • 21
    Fats

💡 For a vegetarian option, substitute ground beef with a meatless alternative or extra vegetables such as mushrooms and zucchini.Use gluten-free breadcrumbs for a gluten-free version.Prepare ahead of time and store in the fridge for meal prepping.Eggplants can be roasted instead of breaded to cut down on prep time.