Eggplant Lasagna Recipe

Eggplant Lasagna Recipe

2 tsp. olive oil
3 large natural eggs
2 tablespoons water
1 cup crushed Parmesan cheese
1 cup breadcrumbs,
A pinch of salt salt and ground black pepper
3 large eggplant

Preheat oven 90 degrees C. Oil 2 baking sheets and a 9×13-inch baking dish with 1 teaspoon olive oil.

Whisk eggs and water in a medium bowl. Add parmesan cheese, bread crumbs, salt & black pepper in a different bowl and mix well.

Dip eggplant slices into egg mixture, and cover it into the bread crumbs mixture. Put in abaking sheet.

Bake eggplant slices in the oven for 20 minutes.

Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C).

Stir the ground beef with 2 tablespoons olive oil . Season with salt and ground black pepper, depending on yourtaste. Cook and stir about 10 minutes. Add tomato sauce into ground beef, simmer and set sauce aside.

Place 1/3 of the eggplant slices on bottom of the dish. Cover  tomato sauce with ground beef on top of eggplant layer. Garish  mozzarella cheese on top of sauce layer. Repeat it by layer 2 times.

Bake it again until cheese is melted. Cool down before serving.