Baked Eggplant “lasagna”

June 5, 2012

Brown some ground beef (or chicken, I used chicken for the one in the pic)

Slice up some fresh eggplant

Spray some butter substitute in the pan (I use this stuff called Olivio because I can pronounce everything in it)

Open a small can of tomato sauce (I typically make my own these days but the canned stuff from Amy’s is serviceable)

After you brown the meat, drain it. Lay the eggplant slices in the pan and sprinkle some grated Romano cheese on the eggplant. Pour the sauce into the pan with the meat and stir until mixed up. Cover the eggplant with the meat/sauce mixture and add some italian seasoning to it (oregano, garlic, basil, etc) sprinkle with shredded or grated parmesan cheese and bake for about 40 minutes on 350 or until the eggplant is tender.

I have to admit this one was really good. 🙂

Baked Eggplant "Lasagna"

Baked Eggplant “Lasagna”

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