Beef and Eggplant Lasagna Recipe

Preheat oven to 400°F. Lightly brush a baking sheet with olive oil. Arrange eggplant slices in a single layer and brush with olive oil on both sides. Season with salt and pepper.

Bake eggplant for 7 minutes on each side until tender. Set aside.

In a nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add ground beef and cook until browned. Transfer to a plate.

In the same pan, heat remaining oil over medium heat. Saute onion and garlic until fragrant. Add tomato sauce, salt, pepper, and Italian seasoning. Lower heat and simmer for 15 minutes.

Mix in beef until well combined with the sauce. Turn off heat.

In a bowl, whisk eggs and yogurt together. Set aside.

Spread one-third of the meat sauce on the bottomof an oven-safe casserole. Layer with half of the eggplant slices and one-third of the meat sauce. Repeat.

Spread yogurt and egg mixture evenly on top.

Bake for 20 minutes until eggs are set.