Easy Eggplant Lasagna

• temps total: 37 minutes

Ingrédients

Eggplant Layers:

3 large eggplants, sliced into ¼-inch pieces lengthwise

2 tbsp avocado oil or extra virgin olive oil

¼ tsp salt

2½ cups shredded mozzarella cheese

Freshly chopped parsley, for garnish

Meat Sauce:

1 lb ground beef

14 oz whole peeled tomatoes

⅛ tsp dried rosemary

1 tsp garlic powder

¼ tsp onion powder

1 tsp salt

⅛ tsp black pepper

⅛ tsp dried basil

Instructions

Roast Eggplant: Preheat oven to 400°F. Arrange eggplant slices on a baking sheet. Drizzle with oil and sprinkle with salt. Roast for 15 minutes until softened.

Make Meat Sauce: In a skillet, cook ground beef over medium heat. Add garlic powder, onion powder, rosemary, basil, salt, and pepper. Stir in whole peeled tomatoes, crushing them with a spoon. Simmer until thickened, about 10 minutes.

Assemble Lasagna: In a baking dish, layer roasted eggplant, meat sauce, and mozzarella. Repeat layers twice, finishing with a layer of mozzarella.

Bake: Bake at 400°F for 10 minutes. Broil for 2 minutes until cheese is bubbly and golden.

Garnish & Serve: Sprinkle with freshly chopped parsley.