Eggplant Lasagna Recipe

Ingredients:

• 2 medium-sized eggplants, sliced lengthwise into thin strips
• 1 pound of ground beef
• 1 jar of your favorite tomato sauce
• 2 cloves of garlic, minced
• 1 cup of ricotta cheese
• 1 cup of shredded mozzarella cheese
• 1/4 cup of grated Parmesan cheese
• 2 tablespoons of olive oil
• 1 teaspoon of dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F.
2. Place the eggplant slices on a baking sheet and brush them with olive oil. Season with salt and pepper and bake for 10-15 minutes until tender.
3. In a large pan, cook the ground beef over medium heat until browned. Drain any excess fat.
4. Add the minced garlic to the pan and cook for another 1-2 minutes.
5. Pour in your tomato sauce and sprinkle oregano over the sauce, then bring the mixture to a simmer. Reduce heat to low and let it simmer for 10 minutes.
6. In a separate bowl, mix together ricotta cheese, 1/2 cup of shredded mozzarella, and Parmesan cheese.
7. Spread a layer of the meat sauce at the bottom of a 9×13 inch baking dish. Add a layer of eggplant slices on top of the meat sauce.
8. Spoon half of the cheese mixture over the eggplant slices, spreading it out evenly. Repeat with another layer of meat sauce, eggplant slices, and the remaining cheese mixture.
9. Add the final layer of eggplant slices and top with the remaining 1/2 cup of shredded mozzarella cheese.
10. Cover the baking dish with foil and bake for 25 minutes, then remove foil and bake for additional 10-15 minutes or until the cheese on top is melted, bubbly, and golden brown in color.
11. Let the lasagna cool for a few minutes before slicing and serving.

Verdict and Serving Suggestions:

This eggplant lasagna is a perfect twist on the classic dish that is gluten-free and low-carb friendly. This recipe has the classic Italian flavors and is perfect for a weeknight dinner for the whole family. It pairs best with a green salad and a glass of red wine. Enjoy!