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Eggplant "Lasagna" 2




Source of Recipe


© Recipe copyright rjgainey


List of Ingredients




2 medium Italian eggplants (about 3/4 pound each)
1 pound ground round
1 can (15 oz) Italian-style stewed tomatoes, pureed in a food processor or
blender
1/4 cup olive oil
Salt and Pepper
2 cups ricotta cheese
3 eggs
1/4 cup Parmesan cheese, plus more for serving
1 pound mozzarella cheese, sliced



Recipe



Trim the eggplant, discarding the stems and leaving peels on, then thinly
slice lengthwise 1/4 to 1/3" thick. Arrange in layers in a colander,
sprinkling each layer with salt. Let stand in the sink 15 minutes for juices
to drain.

Heat a heavy medium skillet over medium heat, add ground beef. Stir,
breaking up the meat with a wooden spoon until browned and beginning to
crisp, about 6 minutes. Drain liquid from skillet and stir in half of the
tomato sauce. Remove from heat; set aside in a bowl.

Rinse eggplant slices and pat dry. Using the same skillet as for meat, add
olive oil. Cook eggplant slices about 3 minutes per side, set aside to cool
slightly. Place only as many slices as will fit into pan to cover the bottom
and cook eggplant in batches until all slices are cooked.

Set oven temperature to 370° F.

In a food processor fitted with a metal blade, combine ricotta, eggs, and
Parmesan cheese in pulses until blended. Season to taste with salt and
pepper.

Spray with non-stick spray, a 13-x 9-inch glass baking dish. Place the
remaining half of the tomato sauce in the bottom of the dish. Arrange half
the eggplant slices in an even layer on the sauce, overlapping slightly. Top
with half the mozzarella. Spoon half of the meat sauce on top, then add the
ricotta mixture, spreading in an even layer. Arrange the remaining eggplant
over the ricotta, then top with the remaining meat sauce and mozzarella.

Bake lasagna about 45 minutes, until cheese is melted and sauce is bubbly.
Let cool about 15 minutes before cutting and serving.