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lasagna noodles ground beef eggplants eggs flour corn flake crumbs onion marinara sauce water oil parsley
Viewed: 17 - Published at: 2 years agoIngredients
- 16 ounces lasagna noodles
- 2 lbs ground beef
- 2 medium eggplants
- 2 eggs
- 1/2 cup flour
- 1 cup corn flake crumbs
- 1 onion, chopped
- 20 ounces marinara sauce
- 1 cup water
- oil
- parsley
Method
- saute onion until soft.
- brown meat and add to onions.
- Mix with 15 oz. marinara sauce.
- Peel eggplant and slice into 1/2 inch rounds.
- dredge in flour, then egg, then cornflake crumbs.
- In an oven proof dish, lay down raw lasagna noodles.
- layer on half of the eggplant rounds.
- add a layer of 1/2 the meat.
- Repeat noodles, eggplant and meat.
- End with a layer of noodles.
- Mix the remaining marinara sauce with a cup of water and pour over the noodles.
- sprinkle with some cornflake crumbs and fresh or dried parsley.
- Bake at 350 for 1 hour.
