Puff pastry-wrapped pork tenderloin that has been marinated. Your relatives and friends would think you toiled for hours to make this since it tastes so good.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch lasagna |
Ingredients
- 1 teaspoon olive oil for brushing
- 2 large eggs
- 2 tablespoons water
- 1 cup grated Parmesan cheese
- 1 cup Italian-seasoned bread crumbs
- 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 (such as Prego®)
- 2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking sheets and a 9×13-inch baking dish with 1 teaspoon olive oil.
- Whisk together eggs and water in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and pepper in a separate shallow dish.
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- Dip eggplant slices into egg mixture, then press into bread crumb mixture. Gently tap off any excess crumbs. Arrange breaded eggplant slices on the prepared baking sheets.
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- Bake in the preheated oven until the bottoms are golden brown, 20 to 25 minutes. Flip eggplant and continue baking until tender, 20 to 25 minutes. Set aside.
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- Increase the oven temperature to 400 degrees F (200 degrees C).
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Stir in ground beef; season with salt and pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer, then set sauce aside.
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- Place 1/3 of the eggplant slices on the bottom of the prepared baking dish. Pour 1/3 of the meat sauce on top of eggplant layer.
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- Sprinkle 1/3 of the mozzarella cheese on top of sauce layer. Repeat this step 2 more times, finishing with a layer of mozzarella cheese.
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- Bake in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before slicing.
Nutrition Facts
| Calories | 405 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 108 mg |
| Dietary Fiber | 9 g |
| Protein | 28 g |
| Saturated Fat | 8 g |
| Sodium | 1496 mg |
| Sugars | 12 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Used my own spaghetti sauce.
I made some mistakes and a little bit of a mess. But it came out gorgeous and tasted even better! I also swapped out ground turkey instead of beef.
Delicious, added a little of ricotta also..
I also add zucchini that is broiled with olive oil and oregano (so that it is tender). It is delicious .
Me thinks that this was too bland as written! But thanks very much for sharing it with us. There are many useful comments posted about this recipe, and there are many absolutely worthless comments. C’mon people, make an effort to at least make some sense with a comment! BTW, to kick this recipe up a few notches, try adding crushed red pepper flakes. Start with 1 teaspoonful, sprinkled on top, after pulling it from the oven. Increase by a half teaspoonful until you get the zing that you desire. I also enjoy adding 2 tablespoonfuls of fresh (recently opened or unopened) Italian Spice Blend, sprinkled uniformly over the lasagna before roasting the recipe. Remember to give the spice blend a good rub with your finger tips before you add it to the recipe. This will unlock the great taste of the oils that get locked inside dry spices. IMO! Happy cooking!
My kids, who hate vegetables, ate EVERYTHING! Will definitely make this again. Only change I would make is add some garlic to the recipe.
Have made this multiple times for guests and everyone is a fan! I make it ahead and pop it in the oven during happy hour. Takes about 30 minutes. Always add extra mozzarella, use 32 ounce jar and two cans of diced tomatoes.
The best eggplant lasagna I have ever had. The way the eggplant is cooked prior to doing the layers makes it perfect, not soggy but crisp!! My husband loved it! Definitely making it again and again. Next time I will cut down the recipe bc it is very filling and next day leftovers are not as good, the eggplant gets soggy.
I used sweet Italian sausage
I had half a large eggplant left over from another recipe a couple of days ago and decided to try this one with the rest. I used approximately half the amounts listed in the recipe for the other ingredients. It made plenty for two senior small eaters plus a smaller serving which I’ll have for tomorrow’s lunch. In the twelve years we have been together, this is the first time I’ve received what might be construed as something of a compliment on my cooking from my domestic partner. He said, “You’ll want to save that recipe.” LOL. I’m quite fond of eggplant, so no doubt I’ll make it again. Tasty.
This really was delicious and I did not miss the pasta at all. I added onions to the ground beef and sauteed. Also topped it with feta cheese as I did not have enough mozzarella on hand.
I loved it however my husband suggested using mild Italian sausage and we use Newman’s Own Marinara sauce as well. I have this recipe saved on my computer and I really appreciate you putting it on All Recipes!!
A very flexible recipe. I only had 36 oz jar of sauce and it wasn’t chunky so I added tomato, onion, garlic and had 1.5# beef. turned out great.
Great Italian casserole for eggplant lovers who favor an Italian entree with more protein , less carbs and less fat. I had about 10 ounces of low fat ricotta I needed to use up, so I inserted a thin ricotta layer. Made my own rich marinara with canned tomatoes, tomato paste, sautéed onions, garlic, olives, herbs, chili flakes, a little red wine. Other than that, I followed the recipe and it was great. Family loved it! Leftovers in freezer for easy weeknight meal!
I took a few liberties with this recipe by making a meat sauce with ground chicken and used a low-fat ricotta and cottage cheese mix with parmesan to layer between the pieces of eggplant. It turned out absolutely amazing! The eggplant was still crispy even under the meat sauce and cheese layers. If you are looking for a new dish to add to your rotation you won’t be disappointed.
I made one change tot the recipe and added a little cayenne pepper in the sauce – yummy! I will be making this again!
This came out absolutely delicious and my family all went back for seconds even third portions delicious
I made quite a few modifications to this, based on what I had available and not being a meat eater. I prepped the eggplant as in the recipe, but used the grated parmigiana between layers, instead of in the breading mixture. I made the red sauce with onion, orange bell pepper, mushrooms, garlic and diced tomatoes and let it simmer while the eggplant was baking. I ended up baking the eggplant probably an extra 20 mins to get a better color. I also made about a cup and a half of béchamel sauce, as I didn’t have any mozzarella and only some Monterey Jack cheese mixture. I know, totally changed the recipe, really, but it turned out really delicious! I layered everything and finished with the béchamel sauce and the cheese I had. It was a hit!
It was very easy and very good !
Worth a second helping.
I cooked a medium onion and 2T minced garlic in olive oil before adding ground turkey. I also used twice as much shredded mozzarella as the recipe states. Next time, I will triple the cheese and add mushrooms.