Saturday, April 16, 2016

Meaty Eggplant Lasagna Recipe






What You'll Need


  • two eggplants
  • 1/4 cup oil
  • Salt
  • 16 ounces whole milk mozzarella cheese, shredded
  • 3/4 cup parmesan cheese, grated (3 ounces)
  • one pound ground beef
  • two cups Marinara Sauce


How to Make It

  • Trim the ends off the eggplants.
  • Peel them and slice lengthwise into 1/2" slices.
  • You should get 6-8 long slices from each eggplant.
  • Brush both sides of the eggplant slices with oil to coat.
  • Place them in a single layer on a baking sheet (you may need to do them in two batches).
  • Broil about 3-5 minutes per side until tender and a little browned.
  • Watch them closely because they can burn quickly.
  • Lightly sprinkle them with salt after removing from the oven.
  • Brown the ground beef and season to taste with salt and pepper.
  • Add the marinara sauce and heat through.
  • Layer everything in a greased 7x9x3" baking dish in this order: 1/3 of the eggplant slices, 1/3 of the sauce, 1/3 of the mozzarella.
  • Repeat the layering two more times then sprinkle with the parmesan cheese.
  • If you don't have that size baking dish, use a 9x13" baking dish and make 2 layers of each ingredient using half of everything per layer in the same order.
  • Bake at 350ยบ about 30 minute or until the cheese is bubbly.
  • Makes 8 servings.
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