• Cooking Time: 75
  • Servings: 8
  • Preparation Time: 20



  • 1 teaspoon olive oil for brushing
  • 2 eggs
  • 2 tablespoons water
  • 1 cup grated Parmesan cheese
  • 1 cup Italian-seasoned breadcrumbs
  • salt and ground black pepper to taste
  • 2 large eggplants, peeled and sliced into 1/2-inch rounds
  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 48 ounces chunky tomato sauce
  • 2 cups shredded mozzarella cheese


  • Preheat oven to 375 degrees F (190 degrees C). Oil two baking sheets with 1 teaspoon olive oil.
  • Whisk eggs and water together in a shallow dish.
  • Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish.
  • Dip eggplant slices in egg mixture.
  • Press slices into the crumbs and tap off excess. Arrange slices on the prepared baking sheets.
  • Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes.
  • Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C).
  • Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper.
  • Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease.
  • Stir tomato sauce into ground beef; bring to a simmer and set sauce aside.
  • Oil a 9x13 baking dish with olive oil.
  • Place 1/3 of the eggplant slices on bottom of the dish.
  • Pour 1/3 of tomato sauce with ground beef on top of eggplant layer.
  • Sprinkle 1/3 of mozzarella cheese on top of sauce layer.
  • Repeat 2 more times, finishing with a layer of mozzarella cheese.
  • Bake uncovered in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes.
  • Remove from oven and allow to cool for 5 minutes

Categories: Dinner  Lunch  Main Dish 

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