Beef Eggplant Lasagna

cssr215 10-20-99 8:22 AM pt (US)

Eggplant Lasagna

1 pound hamburger
1 tablespoon oil
1 (28 ounce) jar spaghetti sauce
1 small clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1/4 cup milk
1/4 cup flour
1/2 cup bread crumbs
1 large eggplant, sliced
8 ounces Mozzarella cheese
1/1/3 cup Parmesan cheese



Preheat oven to 375 F.

Brown hamburger in oil.

Add spaghetti sauce and garlic and bring to a boil.

Lower heat, cover, and simmer 20 minutes, stirring occasionally.

Beat egg with milk.

Place flour and bread crumbs in separate bowls.

Dip eggplant in flour, then into bread crumbs.

Add a little oil to a skillet over medium heat and brown eggplant lightly on each side.

Spread a spoonful of spaghetti sauce mixture on bottom of a 9x13” pan; add a layer of eggplant slices, then sauce, then cheese.

Repeat layers, ending with cheese. Sprinkle top with Parmesan cheese.

Bake for 30 minutes; let stand 10 minutes before cutting.



Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line