For those of you dieting, or allergic to most pasta, this dish
is for you…there are no pasta noodles, just layers of eggplant,
sauce and cheese.
Prep time: 20 minutes
Broil time: 5 minutes
Bake time: 40 minutes
Serves 4 -6 (with a salad)
In a large skillet over medium high heat, brown the onions,
garlic and Italian ground round. Sauté until the onions are
translucent and the ground round is cooked through (about 5
minutes or so).
In the meantime, baste the eggplant slices with olive oil
and broil until they are brown around the edges and soft in the
center (about 2-3 minutes per side). Remove from oven.
Lower the heat to 350°F/180°C
Layer the “lasagna” in an ovenproof dish as follows:
Bake for 30-40 minutes. The top will be golden and it will
be bubbling around the edges.
Serve with salad.