Eggplant Lasagna

If there hasn’t been enough ground beef recipe’s on this website today…. I’m re-posting this old favorite 🙂

This lasagna is one of my favorite recipes — it is pretty easy to make, it makes a great lunch for tomorrow, and it is absolutely delicious. While I’m typically not a huge italian food fan, I still get these random urges for pasta, lasagna, and pizza from time to time… I’ve found this recipe is an excellent cure for that problem.


  • 1 large eggplant, sliced into “noodles” a.k.a. as thin as you can slice
  • 4 oz fresh mozzarella for the top (or not!)
  • 1 bunch of fresh basil, chopped
  • 1 handfull of fresh parsley, chopped
  • [Meat Sauce – See below ingredients]
      • 1 (24 oz) jar of tomato sauce — check the ingredients to be sure it’s not full of sugar and chemicals… or make your own if you’re feeling ambitious.
      • 1.5lb ground beef
      • 4 cloves garlic (if you’re into garlic as much as I am), pressed
      • 1 large onion, chopped
      • 2 small tomatoes, chopped
      • 1 tbsp dried oregano
      • 1 tbsp dried fennel seeds
      • 1 tbsp paprika
      • 1/2 tsp cumin
      • 1.2 tsp coco powder (weird I know, but it adds a nice richness that kind of balances out the acidity of the tomatoes, garlic, and onion)
      • dash of cayenne pepper
      • salt to taste
      • fresh ground pepper


Overall this recipe consists of making a big pot of “meat sauce” and then layering it in a pan between the eggplant and fresh herbs.

Heat the oven to 400 degrees.

To make the meat sauce, just throw all the ingredients in a pan on medium and stir. Break up the meat chunks as it cooks and let it simmer for 10-15 minutes to let some of the water from the tomatoes and tomato sauce cook down.

Once  your meat sauce is finished, start layering the ingredients in a glass casserole dish. I did 3 layers of eggplant > meat sauce > herbs and then topped it all off with some fresh mozzarella and fresh ground pepper.

Bake for 20-30 minutes!


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