2 large eggplants (trimmed, sliced lengthwise ¼-½ inch thick)
2 tbsps avocado oil (divided)
Sea salt & black pepper (divided)
1 ½ lbs. ground beef
1 ½ cups tomato sauce
1 tbsp Italian seasoning
1 ½ ricotta cheese
1 egg
6 oz. Mozzarella cheese (shredded)
Directions
Preheat the oven to 400 F. Line a baking sheet with parchment paper.
Brush each eggplant slice with oil and season with salt and pepper. Place them on the baking sheet and cook for 15 minutes or until soft.
Meanwhile, heat a large skillet over medium-high heat. Cook the ground beef for 10 minutes or until cooked, breaking it up as it browns. Drain any excess liquid and season with salt and pepper.
Stir in the tomato sauce and Italian seasoning. Simmer for 5 minutes or until warmed through. Remove from heat
In a bowl, whisk the ricotta and egg together.
Arrange the eggplant slices in an even layer in a glass baking dish (9x13) layers until all ingredients are used up.
Sprinkle the mozzarella evenly over the top and bake for 15-20 minutes or until the cheese is golden brown. Let cool slightly, and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to four days, or freeze if longer.
More Flavor: Add fresh basil and parmesan. Use marinara instead of tomato sauce.
