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 PARM LASAGNA
Make and share this Eggplant Parm Lasagna recipe from Food.com.
Provided by Food.com
Categories Vegetable
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with a cooling rack. Lightly coat a 9x13-inch baking dish with 2 tablespoons olive oil. Season eggplant slices with salt, then place in a colander set over a plate. Set aside.
- Combine panko, Italian seasoning, 1 cup parmesan cheese, 1 teaspoon salt and 1/4 teaspoon ground black pepper in the bowl of a food processor. Pulse to combine until finely ground, then transfer crumbs to a shallow dish or bowl. Place eggs and flour in separate shallow dishes or bowls.
- To prepare eggplant, dredge each slice on both sides in the flour, then eggs, then the panko parmesan mixture and place on the cooling rack. Heat 3/4 cup olive oil in a large skillet over medium heat. Working in batches, fry the eggplant until golden and crisp, about 2 minutes per side. Add additional olive oil if needed during frying. Drain fried eggplant on a towel-lined plate.
- In a large bowl, stir to combine ricotta cheese, 1/2 cup parmesan cheese, 1/4 cup chopped parsley, and salt and pepper to taste.
- To assemble lasagna, spoon 1/2 cup marinara sauce into the bottom of the pan, spreading to coat. Top with 4 lasagna noodles, then 1/3 of the ricotta mixture, a layer of eggplant, 1 cup marinara sauce and 1 cup shredded mozzarella. Repeat layering twice more and top last layer of lasagna noodles with sauce, 1 1/2 cups shredded mozzarella and 2 tablespoons chopped parsley. Cover with foil and bake for 30 minutes. Uncover and continue to bake for 10 minutes.
- Let sit 10 minutes, then slice and serve. Top with sliced basil.
EGGPLANT PARMESAN LASAGNA
Layers of frozen breaded eggplant, no-cook noodles, marinara sauce, tomatoes, and two cheeses make this lasagna extra-easy and super-tasty.
Provided by JackieOhNo
Categories One Dish Meal
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Lightly coat 13x9-inch baking dish with cooking spray. In large bowl, combine marinara sauce and tomatoes with their juices. In separate bowl, combine ricotta and seasoning. Spread 1 cup sauce mixture over bottom of baking dish.
- Layer 3 lasagna noodles, half of ricotta mixture, 3 noodles, 1 cup sauce, half of eggplant and 1 cup mozzarella over sauce in dish. Repeat layers once, reserving 1 cup mozzarella. Top with remaining sauce.
- Cover with foil; bake 30 minutes. Uncover, bake until bubbly, about 10 minutes. Sprinkle with remaining mozzarella. Bake until cheese is melted and lightly browned, about 10 minutes. Let cool 20 minutes before serving. Garnish with basil, if desired.
EGGPLANT LASAGNA RECIPE
All the tasty flavors and the comfort of lasagna without the noodles! Roasted eggplant slices, layered with a delicious cheese mixture with spinach and fresh herb, and of course a little red pasta sauce. This hearty vegetarian eggplant lasagna can stand alone as dinner (2 pieces per person) along with your favorite salad!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 14
Steps:
- Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes (if you don't have the time, this step can be optional).
- Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.
- Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).
- While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.
- Remove the eggplant from the oven. Lower the heat to 375 degrees F.
- Prepare a 9 x 13-inch baking dish. Pour a bit of the pasta sauce (about ½ cup or so) and spread it out into one layer. Lay a few eggplant slices (anywhere from 4 to 6 and it's fine if they overlap a bit). Spread 1/2 of the ricotta filling, then spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan.
- Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.
- Let the lasagna rest for 10 minutes before cutting and serving.
Nutrition Facts : Calories 119.6 kcal, Carbohydrate 8.2 g, Protein 9.8 g, Fat 4 g, SaturatedFat 2.3 g, Cholesterol 31.9 mg, Fiber 3.1 g, ServingSize 1 serving
FRIED EGGPLANT LASAGNA ROLLS
This recipe combines lasagna and the classic favorite eggplant parmesan. The lasagna rolls are stuffed with fried eggplant, 3 cheeses and nestled into a homemade tomato sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Slice the eggplant lengthwise into twelve 1/8- to 1/4-inch-thick slices. Arrange the eggplant slices on a baking sheet and sprinkle both sides generously with salt. Set aside to draw out the moisture, about 40 minutes. Transfer the eggplant to a colander and rinse. Pat very dry with paper towels.
- Meanwhile, make the tomato sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the tomatoes, 1/2 cup water, the garlic, basil, sugar and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, 30 minutes. Discard the basil sprigs and puree the sauce with an immersion blender (or puree in a regular blender in batches).
- Mix the flour and 1 teaspoon salt in a shallow bowl. Beat the eggs in a separate shallow bowl. Combine the breadcrumbs, 3 tablespoons Parmesan, the garlic powder, Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper in a third shallow bowl. One at a time, dip each eggplant slice in the flour, then the eggs, then the breadcrumbs and transfer to a baking sheet.
- Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add 4 eggplant slices and cook until golden brown and crisp, 1 to 2 minutes per side. Remove to a paper towel-lined baking sheet. Repeat with the remaining eggplant, adding more oil to the skillet as needed.
- Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook as the label directs for al dente. Remove 1/2 cup cooking water, then drain the noodles. Stir the reserved cooking water into the tomato sauce.
- Assemble the lasagna rolls: Preheat the oven to 375 ̊ F. Pour 5 cups of the tomato sauce into a 9-by-13-inch baking dish. Spread 1 tablespoon ricotta on a lasagna noodle; top with 1 tablespoon Parmesan, 3 heaping tablespoons mozzarella, another lasagna noodle and 2 eggplant slices to cover the length of the entire noodle. Top the eggplant with 2 heaping tablespoons of the tomato sauce. Starting with a short end, roll up the stack into a spiral. Use a sharp knife to slice the spiral in half to make 2 spirals. Place each piece in the baking dish cut-side down with the wavy edges of the noodle facing up. Continue with the remaining lasagna noodles and eggplant slices until you have 12 spirals in the baking dish. Top with any remaining ricotta, Parmesan and mozzarella.
- Cover the dish with foil and bake until the cheese is melted and the sauce is bubbling, 20 to 25 minutes. Uncover and continue to bake until browned on top, 10 to 12 more minutes. Top with basil and serve with any remaining tomato sauce.
EGGPLANT LASAGNA
Provided by Food Network
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Using a mandolin or a thin knife, slice eggplant lengthwise into thin strips. Toss the eggplant with 1/4 cup coarse salt. Transfer the eggplant to a colander and allow to sit overnight. (This will remove any excess water from the eggplant and allow it to crisp nicely when fried.) Brush the salt off the eggplant slices. Heat oil in a large skillet until approximately 350 degrees. Carefully fry eggplant slices in the oil until golden brown, approximately 30 seconds on each side. Drain the slices on paper towels, set aside until needed. In a medium bowl mix together 2 cups tomato puree, oregano and 1 tablespoon chopped garlic. Season with salt and pepper. Grease a 8 by 8-inch square pan, and layer the eggplant on the bottom of the pan. Sprinkle some of the mozzarella cheese mixed with the parmesan cheese, pepper, and drizzle the tomato sauce over the cheese. Repeat the process the pan is full. Bake the lasagna for 20 to 25 minutes until the cheese is melted and golden brown.
EGGPLANT PARMESAN LASAGNA (LOWER FAT)
This tastes just like the classic eggplant Parmesan layered between noodles, four cheeses and tomato sauce! Serve with a side salad and some garlic bread for a wonderful meal. Originally from a May 2001 food section in the Houston Chronicle
Provided by Leslie in Texas
Categories One Dish Meal
Time 1h35m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450°.
- Coat a baking sheet with cooking spray.
- In a small bowl,combine 2 egg whites and egg, stirring with a whisk.
- Dredge eggplant slice in flour,dip in egg mixture,and dredge in breadcrumbs. Repeat procedure with remaining eggplant, flour,egg mixture and breadcrumbs.
- Place slices in a single layer on the baking sheet.
- Coat tops of slices with cooking spray and bake 20 minutes, turning over after 10 minutes.
- Remove from baking sheet and cool.
- Reduce oven temperature to 375°.
- In a large bowl, combine 1 cup mozzarella cheese, 3 tablespoons parmesan, oregano, basil, ricotta, cottage cheese and remaining egg white and mix well.
- Coat a 9x13-inch baking dish with cooking spray.
- Spread 1/4 cup pasta sauce in the bottom of dish.
- Arrange 4 lasagna noodles slightly overlapping over the pasta sauce; top with half of cheese mixture, half of eggplant slices and 3/4 cup pasta sauce.
- Repeat layers, ending with noodles.
- Spread remaining pasta sauce on top and sprinkle with remaining mozzarella and parmesan cheeses.
- Cover and bake 15 minutes.
- Uncover and bake an additional 35 minutes, or until cheese melts.
- Let stand 5 minutes and serve.
Nutrition Facts : Calories 436.1, Fat 15.1, SaturatedFat 8.8, Cholesterol 75.4, Sodium 833.2, Carbohydrate 42, Fiber 3.5, Sugar 4.4, Protein 32.2
SPINACH EGGPLANT PARMESAN LASAGNA
This is a combination of my spinach lasagna recipe and the concept of JackieOhNo's idea to use frozen eggplant cutlets and additional tweaking on my part. Thanks JackieOhNo for the brilliant idea.
Provided by mandabears
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Spray 13 x 9 pan with cooking spray.
- In a bowl combine spaghetti sauce and undrained tomatoes.
- In a separate bowl combine cottage cheese, mozzarella cheese, spinach and eggs.
- Spread a light layer of sauce in bottom of 13 x 9 pan.
- Top with layer of lasagna noodles, half of the spinach, egg mixture, 1 cup of tomato mixture and 1/2 of the eggplant.
- Repeat layers.
- Top with remaining sauce.
- Cover pan with aluminum foil.
- Bake for 30 minutes.
- Uncover pan and bake for 15 minutes or until mixture is bubbling.
- Let sit for 15 minutes before serving.
Nutrition Facts : Calories 282.4, Fat 14.2, SaturatedFat 6.4, Cholesterol 131.6, Sodium 763, Carbohydrate 16.9, Fiber 4.8, Sugar 9.8, Protein 22.6
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