Eggplant Lasagna With Ground Beef (No Pasta)
This Eggplant Lasagna with Ground Beef recipe is a much lighter recipe, perfect for hot summer days or for dinner.
Equipment
9x13 inch (33x23cm) baking dish
Large rimmed baking sheet
Large skillet or frying pan
Mixing bowls (2 medium)
Parchment paper (baking paper)
Spatula or tongs for flipping eggplant
Ingredients
2 large eggplants - peeled and sliced into rounds
1 pound ground beef - minced beef, about 450g
2 large eggs
2 tablespoons water - added to egg mixture for a thinner coating
1 cup Parmesan cheese - grated, about 100g
2 cups mozzarella cheese - shredded, about 225g- 1 cup Italian-seasoned breadcrumbs - about 115g
½ teaspoon salt - or to taste
¼ teaspoon ground black pepper - or to taste
2 tablespoons olive oil- 8 ounces chunky tomato pasta sauce - about 225g / 1 cup
Instructions
- Preheat the oven to 375°F (190°C).
- Line a large rimmed baking sheet with parchment paper (baking paper) and lightly grease with a teaspoon of olive oil.2 tablespoons olive oil
- In a medium bowl, beat the eggs with 2 tablespoons of water. Stir in the grated Parmesan cheese, salt, and pepper until well combined. Place the breadcrumbs in a separate shallow bowl.2 large eggs, 2 tablespoons water, 1 cup Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 1 cup Italian-seasoned breadcrumbs
- Peel the eggplants and cut them into ¼-inch (6mm) thick rounds. Dip each slice first into the egg-Parmesan mixture, then dredge both sides in the breadcrumbs, pressing gently to adhere.2 large eggplants, 1 cup Italian-seasoned breadcrumbs
- Place the eggplant slices on the prepared baking sheet and cook in the oven for about 25 minutes. Then, turn the eggplant slices on the other side and leave them in the oven for another 25 minutes.2 large eggplants
- Remove the eggplant slices from the oven when ready and increase the temperature to 400°F (200°C).
- In a large skillet, add 2 tablespoons of olive oil, and when heated, add the ground beef. Add salt and pepper, stir and cook for 10 minutes, until the meat is browned. Add the tomato pasta sauce, stir everything together, and let the meat simmer for 2 minutes.2 tablespoons olive oil, 1 pound ground beef, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 8 ounces chunky tomato pasta sauce
- In a 9x13 inch (33x23cm) baking dish, place a layer of baked eggplant slices on the bottom. Spread one-third of the meat sauce over the eggplant and sprinkle with one-third of the mozzarella cheese. Repeat the layers twice more, finishing with the remaining mozzarella on top.2 large eggplants, 1 pound ground beef, 8 ounces chunky tomato pasta sauce, 2 cups mozzarella cheese
- Place the eggplant lasagna in the oven for about 15 minutes or until the mozzarella has melted.2 cups mozzarella cheese
- Allow to cool for 10 minutes, then slice and serve. It can be consumed hot, warm, or even cold.
Notes
Storage: Refrigerate in an airtight container for up to 4 days. The layers firm up overnight and actually slice more cleanly the next day.
Freezing: Portion individually, wrap tightly in cling film and foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm individual portions in a 350°F / 175°C oven for 15 minutes covered with foil, or microwave 2–3 minutes. For frozen portions, reheat covered in a 350°F / 175°C oven for 30–35 minutes — avoid the microwave for frozen slices as the eggplant texture holds better with gentle oven heat.
Make-Ahead: Bake the coated eggplant slices up to a day ahead, store on a flat tray covered with wrap in the fridge, then brown the beef, assemble, and bake when ready.
Pro Tip: Slice the eggplant rounds to an even ¼-inch / 6mm thickness so they bake uniformly and create stable layers that won't collapse.
Nutrition
Serving: 1servingCalories: 422kcalCarbohydrates: 21gProtein: 25gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 120mgSodium: 933mgPotassium: 597mgFiber: 5gSugar: 6gVitamin A: 543IUVitamin C: 5mgCalcium: 311mgIron: 3mg
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