on your browser
to print this recipe.
Eggplant Lasagne – from TeriDee55
3 - 4 dashes of Tabasco pepper sauce (Optional)
2 tbsp. olive oil
1 eggplant, peeled and sliced thinly, you will need 15 slices
1 lb. ground round
1/2 jar spaghetti sauce (look for one with lower cars like 5 Brothers 4 cheese)
1 1/2 cups mozzarella cheese
1/3 cup grated Parmesan
Sprinkle of basil or Italian seasonings
Combine olive oil and Tabasco sauce, and brush on eggplant slices.
Broil for 3 minutes on each side.
Turn oven down to 400 degrees.
Brown ground round, drain, then add spaghetti sauce. Lightly spray an 8 x 8 inch casserole dish with Pam and then lay 5 slices of eggplant for bottom layer. Top with a little spaghetti/beef mixture. Mix mozzarella, Parmesan and spices in a bowl. Put 1/3 of the cheese mixture on top of eggplant and sauce. Repeat 2 more times - 5 eggplant, sauce, and cheese. Bake uncovered for 15 minutes or until hot and bubbly. Let stand 10 minutes before serving. Enjoy!
You could also add a layer of cottage cheese or ricotta if you like.
Try to go light on the sauce because that is where the carbs would be.
Be sure not to cut the eggplant slices too thick, I made this mistake once
and they came out chewy. I like it better when you hardly even notice
them in the dish.