ProPoint Media Photography: Blog en-us (C) 1996-2024 ProPoint Media Photography (ProPoint Media Photography) Mon, 16 Mar 2020 07:16:00 GMT Mon, 16 Mar 2020 07:16:00 GMT ProPoint Media Photography: Blog 120 41 Eggplant Lasagna


  • 2 tablespoons olive oil

  • 1 lb ground beef (85% fat)

  • 1 teaspoon garlic powder

  • 1 teaspoon ea. Oregano, Cilantro, Basil leaves)

  • 1 large eggplant, cut into 1/2" rounds

  • 1.5 cups Bertolli's Marinara Sauce

  • 2 cups blended cheeses (provolone, grated parmesan, cheddar)


1. Preheat oven to 425° F.

2. In a skillet, heat the olive oil over medium high heat. Add the beef to the pan and brown 5-7 minutes crumbling with the back of a spoon. Turn off heat and set aside.

3. In glass casserole dish or cast iron skillet, layer in half of the eggplant slices. Top with ground beef, half of the pasta sauce, and half of the cheese. Top with remaining eggplant slices, pasta sauce and finally the remaining cheese.


Prep time: 

Cook time: 

Total time: 

Yield: Serves 10

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