Jorge's Pasta-less Eggplant Lasagna

Ingredients

• Servings: 8
• 2 large eggplant, peeled and sliced into 1/3-inch strips
• 1 pound ground beef
• 1/2 cup olive oil
• 1 teaspoon italian seasoning, or to taste
• 1 (8 ounce) package grated parmesan cheese, divided
• 1 (16 ounce) container ricotta cheese
• 1 egg
• 1 (16 ounce) jar spaghetti sauce
• 1 (14.5 ounce) can diced tomatoes
• 2 tablespoons ketchup
• 1 (6 ounce) container feta cheese
• 8 ounces frozen chopped spinach, thawed and drained

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 50 mins


• soak eggplant slices in a large bowl of lightly salted water for 30 minutes. drain and pat dry with paper towels.
• cook and stir ground beef in a skillet over medium heat until browned, 5 to 7 minutes. remove from heat.
• preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• whisk olive oil and italian seasoning together in a bowl.
• brush both sides of eggplant slices with the seasoned olive oil.
• arrange eggplant slices on a baking sheet and place in preheated oven; broil until browned, 2 to 4 minutes on each side.
• set oven to 400 degrees f (200 degrees c).
• measure 1 cup of parmesan cheese and set aside.
• stir ricotta cheese, egg, and remaining parmesan cheese together in a bowl.
• stir spaghetti sauce, diced tomatoes, and ketchup together in a separate bowl.
• spread a small amount of spaghetti sauce mixture in the bottom of a casserole dish.
• top spaghetti sauce mixture with a layer of broiled eggplant slices.
• cover eggplant layer with a layer of the ricotta mixture.
• sprinkle a layer of feta on top of the ricotta mixture.
• cover feta layer with ground beef layer.
• sprinkle a layer of spinach on top of ground beef.
• repeat with remaining ingredients, ending with a final layer of eggplant topped with the reserved 1 cup parmesan cheese.
• bake in the preheated oven until sauce is bubbling and cheese is browned, about 40 minutes.
• let cool for 10 minutes before serving.