This recipe is a delicious and easy way to add veggies to your and your family’s diet! It's low-carb, naturally gluten-free, and a great source of lean protein. You can prep it the day before and simply pop it in the air fryer or oven the next evening for dinner. It’s great for leftovers too!

Air Fryer Layered Eggplant Lasagna

If shopping at Walmart, here’s my shopping list!

[ ] 1 pound of organic beef 93% lean/7% Fat

[ ] 8 oz. fresh, cut baby bella mushrooms

[ ] 2 medium eggplant

[ ]Already minced fresh garlic or one bulb

[ ] Parsley flakes, dried

[ ] Rosemary, dried

[ ] Onion powder

[ ] 1 jar of tomato basil sauce, 24 oz

[ ] 1 jar of alfredo sauce (my family does not love just read sauce, so I add some of this)

[ ] 2, 8oz. Fresh, shredded Parmesan cheese

[ ]Pepper

[ ] Choice of milk

[ ]Eggs

Ingredients

1 pound of organic beef

fresh cut baby bella mushrooms, 8oz.

2 medium-sized eggplants, sliced

1 tablespoon garlic

1 tablespoon onion powder

1 tablespoon parsley

1 tablespoon rosemary

1 teaspoon salt

1 teaspoon pepper

1/2 jar alfredo sauce

1 jar of tomato basil sauce

1 egg

1/2 cup of milk of choice

2, 8oz. fresh, grated parmesan cheese

Instructions

I used my air fryer, but you can also bake this in the oven!

Main Dish

  1. Preheat oven or air fryer to 425°F.

  2. Cook the meat until it reaches an internal temperature of 165°F.

  3. While the meat is cooking, wash and chop the mushrooms.

  4. Once the meat is cooked, add the mushrooms to the pan.

  5. Stir in garlic powder, onion powder, parsley, and rosemary.
    (Optional: Add both sauces here, if desired.)

  6. While the meat mixture is finishing, wash and slice the eggplant lengthwise into thin slices.
    (See separate instructions below for baking the eggplant slices.)

  7. Lightly grease or butter a 9x13 glass baking dish.

  8. After baking the eggplant slices (see below), spread a thin layer of red sauce on the bottom of the dish. Then layer about 6 slices of eggplant.

  9. Add a thin layer of the meat and mushroom mixture. Repeat the layers—eggplant, meat mixture, and sauce—until you've used all the ingredients.

  10. Sprinkle Parmesan cheese on top.

  11. Bake in the oven or air fryer for 20 minutes at 425°F.

For the Eggplant Slices

  1. In a bowl, whisk together 1 egg and a splash of milk.

  2. Dip each eggplant slice into the egg mixture and place on a baking sheet or air fryer tray.

  3. Bake or air fry at 400°F for 10–15 minutes, flipping halfway through.

  4. Midway through cooking, sprinkle with fresh Parmesan cheese for a crispier top.

Serving Tip

I love serving this with Red Lobster-style cheddar biscuits or a fresh salad on the side!