Jorge's Pasta-less Eggplant Lasagna

Roasted eggplant strips take the place of pasta strips and feta cheese takes the place of mozarella. This is a fun and delicious twist on the Italian favorite.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 598 Calories

Ingredients

• 1 egg
• ½ cup olive oil
• 2 tablespoons ketchup
• 1 pound ground beef
• 1 (14.5 ounce) can diced tomatoes
• 1 (16 ounce) jar spaghetti sauce
• 1 (16 ounce) container ricotta cheese
• 1 teaspoon Italian seasoning, or to taste
• 1 (8 ounce) package grated Parmesan cheese, divided
• 2 large eggplant, peeled and sliced into 1/3-inch strips
• 1 (6 ounce) container feta cheese
• 8 ounces frozen chopped spinach, thawed and drained

Recipe Instructions

Step 1

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Step 2

Soak eggplant slices in a large bowl of lightly salted water for 30 minutes. Drain and pat dry with paper towels.

Step 3

Cook and stir ground beef in a skillet over medium heat until browned, 5 to 7 minutes. Remove from heat.

Step 4

Whisk olive oil and Italian seasoning together in a bowl.

Step 5

Brush both sides of eggplant slices with the seasoned olive oil.

Step 6

Arrange eggplant slices on a baking sheet and place in preheated oven; broil until browned, 2 to 4 minutes on each side.

Step 7

Set oven to 400 degrees F (200 degrees C).

Step 8

Measure 1 cup of Parmesan cheese and set aside.

Step 9

Stir ricotta cheese, egg, and remaining Parmesan cheese together in a bowl.

Step 10

Stir spaghetti sauce, diced tomatoes, and ketchup together in a separate bowl.

Step 11

Spread a small amount of spaghetti sauce mixture in the bottom of a casserole dish.

Step 12

Top spaghetti sauce mixture with a layer of broiled eggplant slices.

Step 13

Cover eggplant layer with a layer of the ricotta mixture.

Step 14

Sprinkle a layer of feta on top of the ricotta mixture.

Step 15

Cover feta layer with ground beef layer.

Step 16

Sprinkle a layer of spinach on top of ground beef.

Step 17

Repeat with remaining ingredients, ending with a final layer of eggplant topped with the reserved 1 cup Parmesan cheese.

Step 18

Bake in the preheated oven until sauce is bubbling and cheese is browned, about 40 minutes.

Step 19

Let cool for 10 minutes before serving.