Easy Eggplant & Ground Beef Lasagna
A lighter, gluten-free twist on classic lasagna where thin eggplant slices take the place of pasta sheets, layered with a rich simmered tomato meat sauce, melted mozzarella, and a golden Parmesan crust. Hearty comfort food that comes together with minimal effort — a guaranteed crowd-pleaser for weeknight dinners and family gatherings alike.
🛒 Ingredients
8 servings
- 1 large raw eggplant
- 500 g ground beef
- 1 can (400 g) tomato sauce
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- Fresh parsley and chives, chopped
- 300 g mozzarella, sliced
- Grated Parmesan, to finish
- Salt, black pepper, olive oil
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Directions
- 1
Heat a drizzle of olive oil in a skillet. Brown the ground beef with salt, garlic, and onion. Pour in the tomato sauce and simmer on low heat for 20 minutes. Stir in parsley and chives, then set aside.
- 2
Slice the eggplant lengthwise into thin strips, about 3–4 mm thick.
- 3
Spread a thin layer of meat sauce over the bottom of a rectangular oven-safe baking dish.
- 4
Arrange a layer of eggplant slices on top, slightly overlapping.
- 5
Cover with a generous layer of meat sauce, then lay mozzarella slices evenly on top.
- 6
Repeat to build two more layers (eggplant, sauce, mozzarella). Cover the dish tightly with aluminum foil.
- 7
Bake at 180 °C (350 °F) for about 20 minutes, until the eggplant is fully tender.
- 8
Remove the foil, top with a generous layer of grated Parmesan, and bake uncovered for 5 more minutes until golden and bubbling.
- 9
Serve hot and enjoy!
💡 Chef's Tip
Sprinkle salt over the eggplant slices and let them rest for 15 minutes on paper towels before assembling — this draws out excess moisture and keeps your lasagna from turning watery.
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