1 lb lean ground beef

2 medium eggplants, sliced into 1/2-inch rounds

1 medium onion, finely chopped

3–4 garlic cloves, minced

2 cups tomato sauce

1 cup shredded mozzarella cheese (or Parmesan)

2 teaspoons Italian seasoning

Salt and pepper, to taste

2 tablespoons olive oil

Cook Mode Prevent your screen from going dark

Preheat oven to 400°F (200°C). Arrange eggplant slices on a baking sheet, brush with 1 tablespoon olive oil, and season lightly with salt and pepper. Roast for 15–20 minutes, flipping halfway, until tender and lightly golden.
While eggplant roasts, heat remaining olive oil in a large skillet over medium heat. Add onion and cook until softened, about 4 minutes. Stir in garlic and cook 30 seconds more.
Add ground beef to the skillet, breaking it up with a spoon, and cook until browned and no longer pink, about 5–6 minutes. Drain excess fat if necessary.
Stir in Italian seasoning, salt, pepper, and tomato sauce. Reduce heat and let simmer for 5 minutes to allow flavors to meld.
Lightly grease a baking dish. Spread a thin layer of the beef mixture on the bottom, then add a layer of eggplant slices. Continue layering until all ingredients are used, finishing with beef sauce on top.
Sprinkle shredded mozzarella (or Parmesan) evenly over the top.
Bake uncovered for 20–25 minutes, or until cheese is melted and bubbly.
Let cool for a few minutes before serving.

Grilling the eggplant adds a smoky flavor.

Use feta and oregano for a Greek-inspired twist.

Replace beef with lentils or plant-based ground for a vegetarian version.

Prevent soggy eggplant by roasting or grilling before layering.

Store leftovers in the fridge for 4 days or freeze for up to 3 months.