Ingredients
- 2 large eggplants, sliced lengthwise into thin strips
- 14 oz ground beef
- 1 cup marinara sauce
- 3.5 oz soft goat cheese (crumbled or in small pieces)
- 4 oz shredded mozzarella cheese
- 1 oz grated Parmesan cheese (optional)
- 1 garlic clove, minced
- Olive oil
- Salt and pepper to taste
-
Fresh basil or parsley for garnish (optional)
Directions
Sprinkle the eggplant slices with salt and let them sit for 20 minutes to release excess moisture. Pat dry with paper towels. Lightly brush or spray with olive oil and grill or pan-fry until tender and golden. Set aside.
In a skillet, heat a bit of olive oil and sauté the garlic until fragrant. Add the ground beef, season with salt and pepper, and cook until browned. Stir in the marinara sauce and simmer for 5–7 minutes. Remove from heat.
In a baking dish, layer a bit of the meat sauce on the bottom, followed by a layer of eggplant, dollops of goat cheese, and a sprinkle of mozzarella. Repeat layers until all ingredients are used. Finish with mozzarella and optional Parmesan on top. Bake at 375°F for about 30 minutes, or until the cheese is golden and bubbly.
Allow to cool for 10 minutes before serving. Garnish with fresh basil or parsley if desired.