Eggplant Lasagna - My Way

1. 1

   Soak eggplant slices in a large bowl of lightly salted water for 30 minutes.

2. 2

   Drain and pat dry with paper towels.

3. 3

   Cook and stir ground beef in a skillet over medium heat until browned, 5 to 7 minutes.

4. 4

   Remove from heat, drain and add spaghetti sauce.

5. 5

   Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

6. 6

   Whisk olive oil and Italian seasoning together in a bowl.

7. 7

   Brush both sides of eggplant slices with the seasoned olive oil.

8. 8

   Arrange eggplant slices on a baking sheet and place in preheated oven; broil until browned, 2 to 4 minutes on each side.

9. 9

   Set oven to 400 degrees F (200 degrees C).

10. 10

    Stir ricotta cheese, egg, and 1/2 Parmesan cheese together in a bowl.

11. 11

    Spread a small amount of spaghetti sauce/beef mixture in the bottom of a casserole dish.

12. 12

    Layer 1/3 of the eggplant slices on bottom of the dish.

13. 13

    Layer 1/3 of the spaghetti sauce/beef mixture.

14. 14

    Layer 1/3 of the ricotta mixture.

15. 15

    Layer 1/3 of the mozzarella cheese.

16. 16

    Repeat 2 more times, finishing with a layer of mozzarella cheese and then 1/2 cup Parmesan cheese.

17. 17

    Bake in the preheated oven until sauce is bubbling and cheese is browned, about 30 - 40 minutes.

18. 18

    Let cool for 10 minutes before serving.

* Per serving · 4 servings · Values may vary.