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Eggplant Lasagna

Julia
  • 65 minutes
  • Serves 4

INGREDIENTS

16 oz

eggplant (about 1 medium)

2 tbsp

olive oil

3/4 tsp

salt

3/4 tsp

black pepper

1 lb

90% lean ground beef

15 oz

canned tomato sauce

5 oz

fresh baby spinach leaves (chopped and long stems discarded)

1 tbsp

olive oil

2 tsp

dried oregano

1/4 tsp

salt

1/4 tsp

ground cayenne

6 oz

shredded mozzarella cheese

2

large eggs (beaten)

1 person Recommend This Recipe