Name: Jorge's Pasta-less Eggplant Lasagna recipe
Ingredients: 2 large eggplant, peeled and sliced into 1/3-inch strips;1 pound ground beef;½ cup olive oil;1 teaspoon Italian seasoning, or to taste;1 (8 ounce) package grated Parmesan cheese, divided;1 (16 ounce) container ricotta cheese;1 egg;1 (16 ounce) jar spaghetti sauce;1 (14.5 ounce) can diced tomatoes;2 tablespoons ketchup;1 (6 ounce) container feta cheese;8 ounces frozen chopped spinach, thawed and drained

All Recipes World Cuisine Recipes European Italian

Ingredients

2 large eggplant, peeled and sliced into 1/3-inch strips 1 pound ground beef ½ cup olive oil 1 teaspoon Italian seasoning, or to taste 1 (8 ounce) package grated Parmesan cheese, divided 1 (16 ounce) container ricotta cheese 1 egg 1 (16 ounce) jar spaghetti sauce 1 (14.5 ounce) can diced tomatoes 2 tablespoons ketchup 1 (6 ounce) container feta cheese 8 ounces frozen chopped spinach, thawed and drained

Nutrition Info

597.7 calories carbohydrate: 26.3 g cholesterol: 120.2 mg fat: 39.9 g fiber: 8.5 g protein: 34.9 g saturatedFat: 16 g servingSize: - sodium: 1158.5 mg sugar: 12.6 g transFat: : - unsaturatedFat: : -

Directions

Soak eggplant slices in a large bowl of lightly salted water for 30 minutes. Drain and pat dry with paper towels.
Cook and stir ground beef in a skillet over medium heat until browned, 5 to 7 minutes. Remove from heat.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Whisk olive oil and Italian seasoning together in a bowl.
Brush both sides of eggplant slices with the seasoned olive oil.
Arrange eggplant slices on a baking sheet and place in preheated oven, broil until browned, 2 to 4 minutes on each side.
Set oven to 400 degrees F (200 degrees C).
Measure 1 cup of Parmesan cheese and set aside.
Stir ricotta cheese, egg, and remaining Parmesan cheese together in a bowl.
Stir spaghetti sauce, diced tomatoes, and ketchup together in a separate bowl.
Spread a small amount of spaghetti sauce mixture in the bottom of a casserole dish.
Top spaghetti sauce mixture with a layer of broiled eggplant slices.
Cover eggplant layer with a layer of the ricotta mixture.
Sprinkle a layer of feta on top of the ricotta mixture.
Cover feta layer with ground beef layer.
Sprinkle a layer of spinach on top of ground beef.
Repeat with remaining ingredients, ending with a final layer of eggplant topped with the reserved 1 cup Parmesan cheese.
Bake in the preheated oven until sauce is bubbling and cheese is browned, about 40 minutes.
Let cool for 10 minutes before serving.

Recipe Yield

8 servings

Recipe Note

Roasted eggplant strips take the place of pasta strips and feta cheese takes the place of mozarella. This is a fun and delicious twist on the Italian favorite.

Alternatives to this recipe

See more alternatives