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Eggplant Lasagna

Eggplant Lasagna Recipe

  • 1 teaspoon olive oil for brushing
  • 2 eggs
  • 2 tablespoons water
  • 1 cup grated Parmesan cheese
  • 1 cup Italian-seasoned breadcrumbs
  • 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
  • 2 cups shredded mozzarella cheese
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 404
Total Fat 20.6g
Saturated Fat 8.2g
Cholesterol 114mg
Sodium 1525mg
Total Carbohydrate 30g
Dietary Fiber 8.6g
Sugars 11.7g
Protein 27.7g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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