Jorge s Pasta-less Eggplant Lasagna

2 large eggplant, peeled and sliced into 1/3-inch strips

1 pound ground beef

½ cup olive oil

1 teaspoon Italian seasoning, or to taste

1 (8 ounce) package grated Parmesan cheese, divided

1 (16 ounce) container ricotta cheese

1 egg

1 (16 ounce) jar spaghetti sauce

1 (14.5 ounce) can diced tomatoes

2 tablespoons ketchup

1 (6 ounce) container feta cheese

8 ounces frozen chopped spinach, thawed and drained

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.