Eggplant Lasagna - My Way

Ingredients

• 2 large eggplants
• peeled and sliced into 1/2-inch rounds
• 1 lb ground beef
• 12 cup olive oil
• 1 teaspoon italian seasoning (to taste)
• 1 (16 ounce) container ricotta cheese
• 1 egg
• 1 (32 ounce) jar spaghetti sauce
• 1 cup grated parmesan cheese
• 2 cups shredded mozzarella cheese

Instructions

1. Soak eggplant slices in a large bowl of lightly salted water for 30 minutes.
2. Drain and pat dry with paper towels.
3. Cook and stir ground beef in a skillet over medium heat until browned, 5 to 7 minutes.
4. Remove from heat, drain and add spaghetti sauce.
5. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
6. Whisk olive oil and Italian seasoning together in a bowl.
7. Brush both sides of eggplant slices with the seasoned olive oil.
8. Arrange eggplant slices on a baking sheet and place in preheated oven; broil until browned, 2 to 4 minutes on each side.
9. Set oven to 400 degrees F (200 degrees C).
10. Stir ricotta cheese, egg, and 1/2 Parmesan cheese together in a bowl.
11. Spread a small amount of spaghetti sauce/beef mixture in the bottom of a casserole dish.
12. Layer 1/3 of the eggplant slices on bottom of the dish.
13. Layer 1/3 of the spaghetti sauce/beef mixture.
14. Layer 1/3 of the ricotta mixture.
15. Layer 1/3 of the mozzarella cheese.
16. Repeat 2 more times, finishing with a layer of mozzarella cheese and then 1/2 cup Parmesan cheese.
17. Bake in the preheated oven until sauce is bubbling and cheese is browned, about 30 - 40 minutes.
18. Let cool for 10 minutes before serving.