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1
Soak eggplant slices in a large bowl of lightly salted water for 30 minutes.
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2
Drain and pat dry with paper towels.
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3
Cook and stir ground beef in a skillet over medium heat until browned, 5 to 7 minutes.
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4
Remove from heat, drain and add spaghetti sauce.
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5
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
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6
Whisk olive oil and Italian seasoning together in a bowl.
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7
Brush both sides of eggplant slices with the seasoned olive oil.
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8
Arrange eggplant slices on a baking sheet and place in preheated oven; broil until browned, 2 to 4 minutes on each side.
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9
Set oven to 400 degrees F (200 degrees C).
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10
Stir ricotta cheese, egg, and 1/2 Parmesan cheese together in a bowl.
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11
Spread a small amount of spaghetti sauce/beef mixture in the bottom of a casserole dish.
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12
Layer 1/3 of the eggplant slices on bottom of the dish.
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13
Layer 1/3 of the spaghetti sauce/beef mixture.
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14
Layer 1/3 of the ricotta mixture.
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15
Layer 1/3 of the mozzarella cheese.
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16
Repeat 2 more times, finishing with a layer of mozzarella cheese and then 1/2 cup Parmesan cheese.
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17
Bake in the preheated oven until sauce is bubbling and cheese is browned, about 30 - 40 minutes.
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18
Let cool for 10 minutes before serving.
