Eggplant Beef Lasagna – Page 3

Salt the eggplant: Place the eggplant slices in a colander and sprinkle them with salt. Let them sit for 30 minutes to draw out excess moisture, then rinse and pat dry with paper towels.

Brown the beef: In a large skillet, cook the ground beef over medium heat until browned. Add the chopped onion and garlic, and cook until softened.
Add the sauce and seasonings: Stir in the marinara sauce, dried basil, dried oregano, salt, and pepper. Simmer for 10-15 minutes, then remove from heat.

Combine the ingredients: In a mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, and chopped parsley. Mix until well combined.

Preheat the oven: Preheat your oven to 375°F (190°C).
Layer the ingredients: In a greased 9×13-inch baking dish, spread a thin layer of meat sauce on the bottom. Arrange a layer of eggplant slices on top, followed by a layer of the cheese filling. Repeat the layers until all ingredients are used, finishing with a layer of meat sauce on top.
Top with cheese: Sprinkle the shredded mozzarella cheese evenly over the top of the lasagna.
Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Let it rest: Remove the lasagna from the oven and let it cool for 10 minutes before slicing.
Garnish and serve: Garnish the lasagna with fresh basil leaves before serving.

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