Eggplant Lasagna

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I’ve used this recipe in the past, but I made a few changes to it. The biggest change was peeling the eggplant. We all agreed we liked it better this way!

Recipe: Eggplant Lasagna (makes a 9×13 pan)


2 eggplants (not the skinny one, the dark purple kind)

2 lbs ground beef

~1 cup olive or coconut oil

1 jar spaghetti sauce of choice

2 tsp garlic salt

1-2 tsp red chili pepper flakes


Slice top and bottom off eggplant, peel, and then cut into about 1/4″ slices (so they look like circles). Layer in a colander, sprinkling each layer with a bit of salt. Let sit for about 30 minutes, then shake to get off any excess water (Note: You can skip this step if pressed for time, you just may have some extra liquid in your finished product). Heat some of the olive oil in a large skillet over medium-high heat. Place slices of eggplant in in a single layer (I had to do 3 batches), and cook for about 3-4 minutes per side, until turning golden brown and starting to crisp. Remove to a plate covered with a paper towel and let drain while you prepare the rest. Sprinkle with a bit more salt.

Once you are done with the eggplant, drain remaining oil and cook ground beef, garlic salt and red pepper flakes until brown. In an 9×13 baking dish, layer one layer of eggplant, then spaghetti sauce, then some ground beef. Continue layers until eggplant is used up. Cover with foil and bake at 350 for 25 minutes, removing foil for last 5 minutes. Let sit for about 10 minutes before eating.
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