Recipe adapted from Wholesome Yum food blog.

This tasty recipe has served as Sunday night dinner for my family of 10, meal prep for the week, and even an easy weeknight dinner.

Submitted while daydreaming of ricotta cheese by Beth.

Ingredients

ROASTED EGGPLANT:

• 20 oz Eggplant (about 1-2 depending on size; sliced lengthwise into 8 slices, about 1/4″-1/2″ thick – see notes below)
• 2 tbsp Olive oil
• 1/4 tsp Sea salt
• 1/4 tsp Black pepper

MEAT SAUCE:

• 1 tsp Olive oil
• 2 cloves Garlic (minced)
• 1 1/2 lb Ground beef
• 1 tsp Sea salt
• 1/2 tsp Black pepper
• 1 1/2 cups Marinara sauce (Low sugar, like Rao’s or Primal Kitchen)
• 1 tbsp Italian seasoning

CHEESE FILLING:

• 8 oz Ricotta cheese
• 1/2 cup Grated parmesan cheese
• 1 large Egg

CHEESE TOPPING:

• 2 cups Mozzarella cheese

Instructions

ROASTED EGGPLANT

1. Preheat the oven to 400 degrees F (204 degrees C). Line and grease a baking sheet.
2. Arrange the eggplant slices in a single layer on a large baking sheet (or two small ones). Brush both sides with olive oil. Season with sea salt and black pepper.
3. Roast the eggplant in the oven for about 15-25 minutes, until soft. When done, remove from the oven and leave the oven on at 400 degrees F (204 degrees C).

MEAT SAUCE

1. While the eggplant is roasting, heat oil in a large pan over medium heat. Add the garlic and cook for about 1 minute, until fragrant.
2. Increase heat to medium-high and add the ground beef. Season with sea salt and black pepper. Cook until browned (about 10 minutes), breaking apart the meat with a spoon or spatula.
3. Stir in marinara sauce and Italian seasoning. Reduce heat to a gentle simmer. Simmer for about 10 minutes.

CHEESE FILLING

1. While the meat sauce simmers, make the cheese filling. In a small bowl, stir together the ricotta cheese, Parmesan cheese, and egg.

ASSEMBLY

1. Line the bottom of a 9×13 in (23×33 cm) glass or stoneware casserole dish with a single layer of roasted eggplant slices (typically 6 slices for a layer). Top with the ground beef marinara mixture. Spread the ricotta mixture on top. Sprinkle with shredded mozzarella cheese. Repeat the layers again, with shredded mozzarella last.
2. Bake for 10-15 minutes, until the cheese on top is melted and golden.