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Layered Eggplant and Meat Sauce Bake

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This rich and savory Layered Eggplant and Meat Sauce Bake features tender slices of roasted eggplant stacked with a hearty tomato-meat ragu, making it a satisfying low-carb alternative to traditional lasagna, perfect for a cozy dinner.

Ingredients

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  • 2 large eggplants, sliced lengthwise into 1/4-inch thick pieces
  • 2 tablespoons olive oil
  • 1 lb ground beef or lamb
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, finely diced
  • 1 1/2 cups tomato sauce
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • Optional: grated Parmesan or fresh parsley for topping

Instructions

  1. Preheat oven to 375°F (190°C). Lightly brush eggplant slices with olive oil and roast them on a baking sheet for 20–25 minutes until tender and lightly golden.
  2. In a large skillet, heat a drizzle of olive oil over medium heat. Add chopped onions, garlic, and red bell pepper, sauté for 3–4 minutes until softened.
  3. Add ground beef to the skillet and cook until browned. Drain excess fat if needed.
  4. Stir in tomato sauce, oregano, paprika, salt, and pepper. Simmer the meat sauce for 10–15 minutes until thickened.
  5. In a baking dish, layer slices of roasted eggplant, followed by spoonfuls of the meat sauce. Repeat layers until ingredients are used up, ending with meat sauce.
  6. Optional: sprinkle with grated Parmesan or parsley.
  7. Bake uncovered for 20 minutes. Let cool slightly before serving.

Notes

  • For a vegetarian version, substitute lentils or plant-based meat for ground meat.
  • Use a mandoline for evenly sliced eggplant.
  • Can be made ahead and reheated; flavors develop beautifully overnight.

Nutrition

Find it online: https://yumfoodusa.com/layered-eggplant-and-meat-sauce-bake/