Description
A simple alternative to a meat lasagna using eggplant. Simple and delicious.
Ingredients
- 3 whole Eggs, Beaten
- 2 cups Panko Breadcrumbs
- Salt And Cracked Black Pepper, To Taste
- 3 whole Small Eggplants, Cut Into 1/2 Inch Rounds
- 28 ounces, weight Your Favorite Marinara Sauce
- ½ cups Olive Oil
- 1 cup Grated Parmesan Cheese
- 2 cups Shredded Mozzarella Cheese
- ¼ pounds Ground Beef, Cooked, Fat Drained (optional)
Preparation
Preheat oven to 375ºF.
In separate dishes, place eggs and breadcrumbs. Season both with salt and pepper.
Take each eggplant round and dip it in eggs, then the breadcrumbs. Place on a baking sheet. Repeat with all pieces of eggplant. Drizzle the tops with olive oil.
Bake eggplant for about 25 minutes, or until eggplant coating is a nice golden brown.
Add about 1 cup of marinara to the bottom of a casserole or lasagna dish. Layer half of the eggplant and top with half of the mozzarella cheese. Layer with remaining eggplant, then more cheese (reserve some for the top layer). Top with ground meat, and finish with more marinara and all of the remaining cheese.
Place into the oven, uncovered, and cook for about another 25 minutes or until cheese and sauce are nice and bubbly. Remove and let cool for about 10 minutes before slicing.
