Eggplant Lasagna

Name: Eggplant Lasagna
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 medium eggplant peeled and sliced into 1/2" rounds; 1 large zucchini shredded and drained; 2 lb of ground beef; 32 -40 oz chunky tomato sauce or jar spicy heirloom and can of sauce.; 1 packages of goat cheese or feta; 2 tbsp olive oil; 2 Eggs beaten with tablespoon water; 1/4 as needed Salt and pepper; 1/2 each Parmesan cheese and breadcrumbs

Jada Bury @cook_3135016

Phoenix, Arizona

Eggplant lasagna

Jada Bury @cook_3135016

Phoenix, Arizona

Eggplant lasagna

Saved

Ingredients

20 mins

6 servings

2 mediumeggplant peeled and sliced into 1/2" rounds
1 largezucchini shredded and drained
2 lbof ground beef
32-40 oz chunky tomato sauce or jar spicy heirloom and can of sauce.
1 packagesof goat cheese or feta
2 tbspolive oil
2Eggs beaten with tablespoon water
1/4as needed Salt and pepper
1/2 eachParmesan cheese and breadcrumbs

Saved

Steps

20 mins

1

Pre heat oven to 375. line baking sheet with foil. Oil. Dip eggplant slices in egg then bread crumb mixture and place single layer on baking sheet. Bake 20 min until golden. Then flip and bake another 20 min. Remove from oven.
2

Brown beef in pan until no longer pink. Season with salt pepper garlic and olive oil. Add shredded zucchini and tomato sauce. Heat until bubbling.
3

Set oven temp to 400 and oil a baking dish. Layer eggplant on bottom then need mixture and top with cheese. Then repeat layering until u end with cheese on top (sprinkle remaining breadcrumbs and Parmesan mixture). Heat in oven until bubbling (15-20 min)