Eggplant Lasagna Bowl

Ingredients

  • 2 large eggplants, sliced into 1/4-inch thick rounds
  • 1 lb ground beef
  • 2 cups cottage cheese
  • 3 cups marinara sauce
  • 1/2 cup fresh basil, chopped
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions:

  1. Prepare the Eggplant:
    • Preheat the oven to 375°F (190°C).
    • Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
    • Place the eggplant slices on a baking sheet and roast in the oven for 20-25 minutes, flipping halfway through, until tender and slightly golden.
  2. Cook the Ground Beef:
    • In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
    • Add the marinara sauce to the skillet with the ground beef, stir to combine, and simmer for 5 minutes.
  3. Assemble the Casserole:
    • In a large mixing bowl, combine the cottage cheese, half of the Parmesan cheese, and chopped basil.
    • In a 9×13-inch baking dish, spread a thin layer of the meat sauce on the bottom.
    • Layer half of the roasted eggplant slices over the meat sauce.
    • Spread half of the cottage cheese mixture over the eggplant slices.
    • Sprinkle with 1 cup of shredded mozzarella cheese.
    • Repeat the layers: remaining meat sauce, remaining eggplant slices, remaining cottage cheese mixture, and the rest of the mozzarella cheese.
    • Sprinkle the top with the remaining Parmesan cheese.
  4. Bake:
    • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
    • Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden brown.
  5. Serve:
    • Allow the casserole to rest for 10 minutes before slicing into 6 portions.

Enjoy this hearty and nutritious eggplant casserole, perfect for a balanced meal packed with protein, healthy fats, and delicious flavors!

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