Ingredients
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1 teaspoon olive oil for brushing
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2 large eggs
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2 tablespoons water
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1 cup grated Parmesan cheese
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1 cup Italian-seasoned bread crumbs
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salt and ground black pepper to taste
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2 large eggplants, peeled and sliced into 1/2-inch rounds
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2 tablespoons olive oil
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1 pound ground beef
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48 ounces chunky tomato sauce
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2 cups shredded mozzarella cheese
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil.
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Whisk together eggs and water in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and pepper in a separate shallow dish.
![Ingredients laid out shot overhead]()
Dotdash Meredith Food Studios
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Dip eggplant slices into egg mixture, then press into bread crumb mixture. Gently tap off any excess crumbs. Arrange breaded eggplant slices on the prepared baking sheets.
![Eggplant being coated in the breadcrumbs]()
Dotdash Meredith Food Studios
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Bake in the preheated oven until the bottoms are golden brown, 20 to 25 minutes. Flip eggplant and continue baking until tender, 20 to 25 minutes. Set aside.
![Coated eggplants with breadcrumbs laid out on a cooking sheet]()
Dotdash Meredith Food Studios
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Increase the oven temperature to 400 degrees F (200 degrees C).
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Heat 2 tablespoons olive oil in a skillet over medium-high heat. Stir in ground beef; season with salt and pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer, then set sauce aside.
![Pouring tomato sauce into ground beef in a skillet]()
Dotdash Meredith Food Studios
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Place 1/3 of the eggplant slices on the bottom of the prepared baking dish. Pour 1/3 of the meat sauce on top of eggplant layer.
![Pouding meat sauce on top of eggplant layer]()
Dotdash Meredith Food Studios
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Sprinkle 1/3 of the mozzarella cheese on top of sauce layer. Repeat this step 2 more times, finishing with a layer of mozzarella cheese.
![Sauce is distributed evenly and cheese is added on top of that layer]()
Dotdash Meredith Food Studios
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Bake in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before slicing.
![close up on a single slice of eggplant lasagna with remaining in a casserole dish behind]()
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 405 | Calories |
| 21g | Fat |
| 30g | Carbs |
| 28g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 405 | |
| % Daily Value * | |
| Total Fat 21g | 26% |
| Saturated Fat 8g | 41% |
| Cholesterol 108mg | 36% |
| Sodium 1496mg | 65% |
| Total Carbohydrate 30g | 11% |
| Dietary Fiber 9g | 31% |
| Total Sugars 12g | |
| Protein 28g | 55% |
| Vitamin C 16mg | 17% |
| Calcium 400mg | 31% |
| Iron 4mg | 23% |
| Potassium 1117mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
