Ingredients
For the Meat Sauce
- ▢1 pound 85% ground beef
- ▢28 ounce can crushed tomatoes
- ▢1 tablespoon fresh basil
- ▢1 clove garlic, minced
- ▢¼ cup white wine, I use Pinot Grigio
- ▢1 teaspoon olive oil
- ▢½ teaspoon salt
- ▢¼ teaspoon ground black pepper
For the Filling
- ▢1-2 eggplants
- ▢2 cups mozzarella cheese, shredded
- ▢15 ounces ricotta cheese, (whole milk)
- ▢1 cup parmesan cheese, grated
- ▢¼ cup fresh basil leaves, chopped
- ▢1 whole egg, beaten
- ▢2 cloves garlic, grated
- ▢2 teaspoons salt, divided
- ▢1 tablespoon olive oil
Instructions
TO PREPARE THE EGGPLANT
- Peel and slice the eggplant in thin slices, about ¼ inch thick.
- Lay the slices on paper towels and sprinkle with half the salt (reserving the rest for the ricotta filling). Create layers of the eggplant, salt and paper towels. Allow to sit for 15 minutes, while you prepare the sauce. This helps to draw out any extra moisture and any bitterness in the seeds of the eggplant.
- Preheat oven to 425°F.
TO MAKE THE ITALIAN MEAT SAUCE
- Heat a saucepan to medium and add in the ground beef, salt and pepper.
- Cook until browned, then push the meat aside and add in the olive oil and garlic. Sauté the garlic for about 10 seconds, then pour in the white wine to deglaze the pan.
- Scrape the brown bits off the bottom of the pan, then pour in the tomatoes, basil, salt and pepper. Simmer on medium-low for 20 minutes with an offset lid.
TO ROAST THE EGGPLANT
- Lightly brush or spray each slice of eggplant and place on a baking sheet lined with parchment paper. Bake for 20 minutes or until tender.
- TO ASSEMBLE THE EGGPLANT LASAGNA
- Add the ricotta cheese, parmesan cheese, grated garlic, egg, basil and remaining salt into a large mixing bowl. Mix until well combined and set aside.
- Brush or spray olive oil on the bottom of a 9 x 13 casserole baking dish. Add a thin layer of the sauce on the bottom of the dish, then add the roasted eggplant.
- Depending on the size of your eggplant, you should have enough to create 4 layers, 4 slices in each layer. And you’ll want to divide the ricotta mixture, sauce and shredded mozzarella cheese into 4 parts, so you have an even amount for each layer.
- Spread ¼ of the ricotta cheese mixture over the eggplant. Spoon ¼ of the remaining meat sauce over the cheese. Add ¼ the mozzarella cheese, then repeat the process with the remaining ingredients until you have all 4 layers.
- Reduce the oven temperature to 375°F and bake in the oven for 25 minutes or until the cheese is golden and bubbly.
