No Noodle Eggplant "Lasagna"

No Noodle Eggplant "Lasagna"

No Noodle Eggplant "Lasagna"


2 Medium Eggplant
2C Tomato Sauce
1 1/2C Cabernet
6 Eggs
1 pound Ground Beef
5 Garlic cloves, thin sliced
2tsp Dried Oregano
2C Fontina, grated
2 Ovalini mozzarella
10 Medium Basil Leaves


Peel the eggplant and slice into ΒΌ inch slices. Heat a saute pan over medium heat with olive oil. Brown the eggplant on each side.

Cook the ground beef over medium heat until all the pink is gone. Drain off the fat and then add the garlic and oregano. Cook 1 more minute and then set aside.

Combine the tomato sauce, wine, and eggs. Whisk until well incorporated.

Preheat an oven to 350 degrees.

Using a 12 inch crock or baking dish, spray well with cooking spray. Put enough tomato mixture across the bottom to coat. Lay down a layer of eggplant. Evenly sprinkle in the cooked ground beef. Cover with tomato sauce, and then a layer of fontina. Lay another layer of eggplant followed by the remaining tomato mixture. Lay down the basil leaves across the top. Top this with slices of mozzarella.

Bake uncovered until a thermometer reads 170 degrees. About 25-30 minutes. Allow to cool slightly before serving.

Wine Pairings