JORGE'S PASTA-LESS EGGPLANT LASAGNA

Steps:

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