Eggplant Lasagna

 

A guest post from Kerri:

 

Any Meat Eggplant Lasagna

The Ingredients:

2 T olive oil + 1 tsp olive oil for brushing

2 eggs

2 T water

1 cup grated Parmesan cheese

1 cup Panko breadcrumbs Italian seasoning to taste

Salt and ground black pepper to taste

2 large eggplants, peeled and sliced into 1/2 inch round slices

1 pound ground meat of your choice (turkey, beef, pork, chicken, soy meat substitute)

48 ounces tomato sauce

2 cups shredded mozzarella cheese

The Recipe:

1. Preheat oven to 375 degrees. Brush 1/2 tsp olive oil on each of two baking sheets.

2. Whisk eggs and water together in a small, shallow bowl

3. Season the panko breadcrumbs with Italian seasoning to taste (You can also purchase Italian seasoned panko breadcrumbs or regular breadcrumbs. I just happened to have unseasoned panko on hand)

4. Mix the parmesan cheese, seasoned breadcrumbs, salt and pepper in a separate small, shallow bowl.

5. Dip eggplant slice in egg mixture and then press into crumb mixture. Tap off excess crumbs and place on prepared baking sheet. Repeat with all slices.

6. Bake eggplant slices at 375 for 40-50 minutes, flipping slices halfway through baking to make sure each side is golden brown.

7. Remove eggplant from oven and increase temperature to 400 degrees.

8. Heat remaining 2 T olive oil in skillet and stir in ground meat.

9. Brown meat until crumbly (about 10 minutes) and drain any excess grease.

10. Stir tomato sauce into ground meat.

11. Place 1/3 of the baked eggplant slices on the bottom of an oiled 9 by 13 pan.

12. Pour 1/3 of the tomato meat sauce over the bottom eggplant layer.

13. Sprinkle 1/3 of mozzarella cheese on top of the sauce layer.

14. Repeat steps 11-13 two more times (you should end with a mozzarella cheese layer).

15. Bake uncovered at 400 degrees for 10 to 15 minutes

16. Remove from oven and allow to cool.

 

originally posted on brewersorganics.com