Ingredients: |
Ingredients: Eggplant: as much as you like depending on how much you want to make ( I used one large and a 81/2 x 6” deep casserole dish but you can add or subtract depending on how much you want to make).
Marinara Sauce:
1 small onion, grated
1 small carrot, grated
2 tbsps olive oil
1 can crushed tomatoes
Basil, oregano, salt and pepper to taste
Filling:
1 lb ground beef
8 oz Ricotta cheese
4 oz grated Parmesan
10-12 oz Mozzarella (whole milk if possible, can use more)
4 oz grated Gruyere cheese (optional but good!)
Butter (for cooking eggplant)
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Directions: |
Directions:Marina sauce: Heat olive oil in pan, sauté onion and carrots until soft, add crushed tomatoes, basil, oregano, salt and pepper to taste,, let simmer while prepping the rest.
Brown ground beef, while browning: Mix ricotta cheese with Parmesan and mozzarella (and Gruyere, if used).
Rinse and dry eggplant, melt butter in fry pan. Start frying up eggplant pieces a couple minutes on each side, until it starts charring/ browning, while cooking the eggplant spread marinara lightly in casserole dish as it gets done put eggplant on in a layer, add mozzarella layer, then ground beef then marinara, then another eggplant layer, ground beef, spread out cheese mix over ground beef, marinara over that, layer of eggplant, last of marinara, cover with remaining cheese.
Bake in pre-heated oven at 450 for 20 minutes, check and brown top under broiler if not brown of leave in for another 5 minutes, should be bubbling hot.
Take out and let sit for 15-20 minutes to cool, a little more will be fine as it will set up, then cut and eat!
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This recipe for Eggplant Lasagna is from