- 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:
- 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.
- 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.
- 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.
- 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.
- 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!
