EGGPLANT WITH MEAT RECIPES RECIPES
EGGPLANT AND GROUND BEEF LASAGNA RECIPE | ALLRECIPES
I couldn't decide if I wanted lasagna or moussaka the other night; this came out as a yummy combo of the two! Spinach lasagna noodles work well in this if you can get them. Also, try ground lamb in place of the beef for another variation.
Provided by Bethany T.
Categories World Cuisine European Italian
Total Time 1 hours 20 minutes
Prep Time 15 minutes
Cook Time 1 hours 5 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Grease the bottom and sides of 9x13 inch baking dish.
- Bring a large pot of lightly salted water to a rolling boil. Cook the lasagna noodles at a boil until tender yet firm to the bite, about 10 minutes; drain and set aside.
- Cook and stir ground beef, onion, mushrooms, and garlic in a skillet over medium heat until the beef is completely browned, about 10 minutes.
- Stir canned tomatoes into ground beef; simmer until sauce has formed, 3 to 4 minutes.
- Pour about one-fourth of the sauce into the bottom of the prepared baking dish.
- Layer noodles on top of sauce.
- Spread a thin layer of sauce on top of noodles.
- Place a layer of eggplant slices on top of noodle and sauce layer.
- Sprinkle about one-fourth of the cheese on top of eggplant slices.
- Repeat layering with remaining ingredients, until ending with a layer of sauce topped with remaining cheese.
- Bake in preheated oven until cheese is bubbly and brown on top, about 40 minutes.
Nutrition Facts : Calories 254 calories, CarbohydrateContent 26.3 g, CholesterolContent 35.4 mg, FatContent 9.7 g, FiberContent 2.3 g, ProteinContent 16.4 g, SaturatedFatContent 4.7 g, SodiumContent 338.9 mg, SugarContent 4.4 g
EGGPLANT LASAGNA RECIPE | ALLRECIPES
It is a delicious lasagna using eggplant instead of pasta.
Provided by GENKIANNA
Categories World Cuisine European Italian
Total Time 1 hours 35 minutes
Prep Time 20 minutes
Cook Time 1 hours 10 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Oil 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil.
- Whisk eggs and water together in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish.
- Dip eggplant slices into egg mixture, then press each gently into bread crumb mixture. Gently tap off any excess crumbs. Arrange slices on the prepared baking sheets.
- Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes.
- Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C).
- Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside.
- Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. Repeat 2 more times, finishing with a layer of mozzarella cheese.
- Bake in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before slicing.
Nutrition Facts : Calories 404.5 calories, CarbohydrateContent 30 g, CholesterolContent 107.8 mg, FatContent 20.6 g, FiberContent 8.6 g, ProteinContent 27.7 g, SaturatedFatContent 8.2 g, SodiumContent 1496.2 mg, SugarContent 11.7 g
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Total Time 1 hours
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