MEATY EGGPLANT LASAGNA - Low Carb Yummy | Best Recipe in The World
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you will need

3 eggplants -about 1 1/4 pounds each-
1/4 cup oil
1 pound ground beef
3 cups amy’s marinara sauce
15  ounces whole milk mozzarella cheese shredded
3/4 cup parmesan cheese grated (4 ounces)


trim the ends off the eggplants peel them and slice lengthwise into 1/2″ slices you should get 6-7 long slices from each eggplant brush both sides of the eggplant slices with oil to coat place them in a single layer on a baking sheet - you may need to do them in two batches - broil about 4-6 minutes per side until tender and a little browned watch them closely because they can burn quickly lightly sprinkle them with salt after removing from the oven
brown the ground beef and season to taste with salt and pepper add the marinara sauce and heat through

layer everything in a greased 8x10x4 baking dish in this order 1/3 of the eggplant slices 1/3 of the sauce 1/3 of the mozzarella repeat the layering two more times then sprinkle with the parmesan cheese If you don’t have that size baking dish use a 10×12 baking dish and make 3 layers of each ingredient using half of everything per layer in the same order bake at 340º about 35 minute or until the cheese is bubbly