1. Soak eggplant slices in a large bowl of lightly salted water for 30 minutes. Drain and pat dry with paper towels. 2. Cook and stir ground beef in a skillet over medium heat until browned, 5 to 7 minutes. Remove from heat. 3. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. 4. Whisk olive oil and Italian seasoning together in a bowl. 5. Brush both sides of eggplant slices with the seasoned olive oil. 6. Arrange eggplant slices on a baking sheet and place in preheated oven; broil until browned, 2 to 4 minutes on each side. 7. Set oven to 400 degrees F (200 degrees C). 8. Measure 1 cup of Parmesan cheese and set aside. 9. Stir ricotta cheese, egg, and remaining Parmesan cheese together in a bowl. 10. Stir spaghetti sauce, diced tomatoes, and ketchup together in a separate bowl. 11. Spread a small amount of spaghetti sauce mixture in the bottom of a casserole dish. 12. Top spaghetti sauce mixture with a layer of broiled eggplant slices. 13. Cover eggplant layer with a layer of the ricotta mixture. 14. Sprinkle a layer of feta on top of the ricotta mixture. 15. Cover feta layer with ground beef layer. 16. Sprinkle a layer of spinach on top of ground beef. 17. Repeat with remaining ingredients, ending with a final layer of eggplant topped with the reserved 1 cup Parmesan cheese. 18. Bake in the preheated oven until sauce is bubbling and cheese is browned, about 40 minutes. 19. Let cool for 10 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
