Eggplant Lasagna

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Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready In: 30 Minutes

Ingredients:

3 TopLine Farms Baby Italian Eggplant peeled and sliced into ½” rounds

1 Teaspoon olive oil for brushing

2 Eggs

2 Tablespoons water

1 Cup grated Parmesan cheese

1 Cup Italian-seasoned breadcrumb

2 Tablespoons olive oil

1 Pound ground beef

48 Ounces chunky tomato sauce

2 Cups shredded mozzarella cheese

1 Pinch Salt and Pepper to taste

Directions:

  1. Preheat oven to 375° F (190° C). Oil 2 baking sheets and a 9×13” baking dish with 1 teaspoon olive oil.
  2. Whisk eggs and water together in a shallow dish. Combine Parmesan cheese, bread crumbs, salt and pepper in a separate shallow dish.
  3. Dip TopLine Farms’ Eggplant slices into the egg mixture, then press each gently into bread crumb mixture. Gently tap off any excess crumbs. Arrange slices on the prepared baking sheets.
  4. Bake TopLine Farms’ Eggplant slices in the preheated oven until tops are golden brown, 20-25 minutes. Flip eggplant and bake an additional 20-25 minutes.
  5. Remove TopLine Farms’ Eggplant from the oven and increase temperature to 400° F (200° C).
  6. Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and 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 aside.
  7. Place 1/3 of the TopLine Farms’ Eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of the eggplant layer. Sprinkle 1/3 mozzarella cheese on top of the sauce layer. Repeat 2 more times, finishing with a layer mozzarella cheese.
  8. Bake in the preheated oven until cheese is melted and sauce is bubbling, 10-15 minutes. Cool or 5 minutes before slicing.
  9. Enjoy!

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