CHEESY EGGPLANT ROLL-UPS RECIPE BY TASTY
Here's what you need: eggplants, ricotta cheese, shredded mozzarella cheese, shredded parmesan cheese, fresh basil, egg, salt, pepper, marinara sauce
Provided by Merle O'Neal
Categories Dinner
Yield 13 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF (175ºC).
- Slice the ends the eggplants and slice them into ¼ -inch (½ cm) slices and lay them out on a baking sheet covered in parchment paper.
- Season with a pinch of salt on both sides of the eggplant slices and let them sweat for 20 minutes, then dry them with a paper towel. Once dried; add a pinch of pepper.
- Bake for 20 minutes, or until soft.
- Meanwhile, in a medium-size bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese, basil, and egg.
- Remove eggplant slices from the oven and turn oven to 400ºF (200ºC).
- Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up, repeating for all slices.
- In a 11x17-inch (28 x 43cm) baking sheet, pour ½ of the marinara sauce, then add all the roll-ups seam down. Pour remaining ½ of marinara sauce, and top with basil and parmesan.
- Bake for 25 minutes, or until cheese is melted and golden brown.
- Enjoy!
Nutrition Facts : Calories 143 calories, Carbohydrate 10 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, Sugar 3 grams
CHEESY BEEF & EGGPLANT LASAGNA
This quick-to-prep version of hearty lasagna is made with fresh eggplant, ground beef, a shredded five-cheese blend...oh, and then some more cheese.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 15 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Microwave eggplant in large microwaveable bowl on HIGH 6 to 7 min. or until tender.
- Meanwhile, brown meat with onions and garlic in large skillet sprayed with cooking spray on medium heat. Add pasta sauce, cream cheese spread, milk and eggplant; mix well. Cook and stir 2 to 3 min. or until heated through. Remove from heat.
- Spread about 1-1/2 cups sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with 5 noodles. Repeat layers twice. Top with remaining sauce, shredded cheese and Parmesan. Cover.
- Bake 1 hour, uncovering for the last 15 min. Let stand 10 min. before serving.
Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 15 g
EGGPLANT LASAGNA
Prepare this tasty Eggplant Lasagna for a simple vegetarian dish tonight. Garlic, cheese, pasta sauce and vegetables come together for out-of-this-world flavor in this easy-to-make Eggplant Lasagna recipe.
Provided by My Food and Family
Categories Lasagna Recipes
Time 1h15m
Yield 9 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Heat oil in large nonstick skillet on medium heat. Add eggplant, onions and garlic; cook 15 min. or until eggplant is very tender, stirring occasionally. Remove from heat. Stir in pasta sauce.
- Combine ricotta, 1 cup mozzarella and 1/4 cup Parmesan.
- Layer 1/3 each of the noodles, cheese mixture and pasta sauce mixture in 13x9-inch baking dish sprayed with cooking spray; repeat layers twice. Top with remaining mozzarella and Parmesan.
- Bake 40 to 45 min. or until heated through. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 80, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
EGGPLANT LASAGNA
It is a delicious lasagna using eggplant instead of pasta.
Provided by GENKIANNA
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Oil 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil.
- Whisk eggs and water together in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish.
- Dip eggplant slices into egg mixture, then press each gently into bread crumb mixture. Gently tap off any excess crumbs. Arrange slices on the prepared baking sheets.
- Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes.
- Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C).
- Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside.
- Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. Repeat 2 more times, finishing with a layer of mozzarella cheese.
- Bake in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before slicing.
Nutrition Facts : Calories 404.5 calories, Carbohydrate 30 g, Cholesterol 107.8 mg, Fat 20.6 g, Fiber 8.6 g, Protein 27.7 g, SaturatedFat 8.2 g, Sodium 1496.2 mg, Sugar 11.7 g
EGGPLANT LASAGNA
Make and share this Eggplant Lasagna recipe from Food.com.
Provided by EdandTheresa
Categories One Dish Meal
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine eggplant, onion, peppers, garlic, tomatoes and olive oil in a large bowl and mix.
- Put on a large cookie sheet, spread evenly.
- Place in oven at 350 degrees, stirring occasionally and to check that veggies are not too dry, add more oil if needed.
- Cook about 1 hour or until veggies are very tender, 350 degrees.
- Add salt to taste.
- Cook lasagna according to box directions.
- In a 9x13 baking dish, cover bottom with spaghetti sauce.
- Layer 3 lasagna noodles, eggplant mixture, cottage cheese, 1 cup mozzarella cheese and top with spaghetti sauce. Add 3 lasagna noodles and top with remaining spaghetti sauce and 1 cup mozzarella cheese.
- Cover with foil and bake 30-35 minutes or until hot and bubbly.
Nutrition Facts : Calories 356.3, Fat 19.2, SaturatedFat 7.5, Cholesterol 39.7, Sodium 1678.7, Carbohydrate 24.2, Fiber 4.1, Sugar 13.4, Protein 23
CHEESY EGGPLANT LASAGNA
I found this recipe from "The Biggest Loser" on a package of ground turkey-sounds yummy! And a great low-carb alternative to the real thing!
Provided by Meredith .F
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the broiler. Lightly mist a 13x9" baking dish with olive oil spray & set aside.
- Lightly mist the eggplant with olive oil spray. Place on a nonstick baking sheet. Sprinkle both sides with garlic salt. Broil 6" from the heat source for 3-5 minutes per side, or until tender & browned in spots.
- Meanwhile, lightly mist a nonstick skillet with olive oil spray. Set over med. heat and cook ground turkey until no longer pink.
- Remove turkey & re-spray the pan with olive oil spray. Add mushrooms and garlic. Stir occasionally for approx 8-10 minutes or until mushrooms are turning brown.
- Preheat the oven to 350 degrees.
- Place 1/2 of the eggplant in the bottom of baking pan, then 1/2 of the mushroom mixture, the 1/2 of the turkey, 1 tsp italian seasoning, 1/2 the marinara & 1/2 the cheese. Repeat layers, then cover with aluminum foil.
- Bake for 20 minutes. Remove fol & bake for 10- 15 more minutes or until cheese is bubbly. Remove & let stand for 10 minutes before cutting into 6 squares.
Nutrition Facts : Calories 194.2, Fat 8.3, SaturatedFat 2.2, Cholesterol 74.7, Sodium 94.6, Carbohydrate 11.9, Fiber 6.6, Sugar 5, Protein 19.6
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