Italian Eggplant-Meat Lasagna

Serves: 8
Total Calories: 475


2 eggplant 1-pound, pared and sliced 1/4 -inch thick
1 1/2 pounds ground beef
3 tablespoons butter or margarine
3 onions diced
1 carrot coarsely grated
1/2 green bell pepper chopped
1/2 cup celery diced
3 cloves garlic minced
2 cups tomato sauce
3 tablespoons parsley minced fresh
1/2 teaspoon basil dried, crushed
1/2 teaspoon oregano dried, crushed
Salt and freshly ground pepper to taste
3 to 4 tablespoons olive oil or vegetable oil
1 pound mozzarella cheese shredded
1 italian pepperoni sausage 3-ounce, thinly sliced


Sprinkle eggplant heavily with salt and set aside for 20 minutes. In large skillet, sauté beef and remove with slotted spoon set aside. Pour off grease but do not remove bits stuck to skillet. Melt butter or margarine in same skillet sauté onions, carrot, green pepper, celery, and garlic for 10 minutes or until limp. Add meat, tomato sauce, parsley, basil, oregano, salt, and pepper to taste. Simmer for 15 minutes, covered. Rinse salt from eggplant and press out liquid. Brush slices with olive or vegetable oil and place on greased broiler pan broil about 4 inches from heat until golden brown. Sprinkle lightly with salt and pepper. Turn and brush with oil broil other side in same manner. Assemble in greased 9 x 13-inch casserole. Place a third of the eggplant in first layer, slightly overlapping follow with a third of the meat sauce, a third of the mozzarella, and half of the pepperoni repeat layers until all ingredients are used, ending with mozzarella on top. Cover with foil bake in preheated 350° F oven for 30 minutes or until heated through and cheese has melted.

Nutritional Facts:

Serves: 8
Total Calories: 475
Calories from Fat: 249

This Italian Eggplant-Meat Lasagna recipe is from the Meal-In-One Favorites Cookbook. Download this Cookbook today.

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