ROASTED EGGPLANT PARMESAN
Steps:
- Preheat the oven to 400 degrees F and arrange three racks evenly spaced.
- Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees F.
- In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.
- For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.
- Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.
BAKED-EGGPLANT PARMESAN
Choose firm, smooth eggplants. We bake rather than fry ours for less mess and less fat.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
- Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
- Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 279 g, Fat 11 g, Fiber 5 g, Protein 15 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
Layer this cheesy, saucy Eggplant Lasagna recipe from Food Network for a hearty vegetarian Italian meal.
Provided by Danny Boome
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F.
- Arrange sliced eggplant in a single layer on 2 sheet pans. Brush on both sides using 3 tablespoons of oil and season with salt and pepper. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 25 minutes.
- Meanwhile, in a medium skillet add the remaining 2 tablespoons of oil and the sliced mushrooms. Saute until soft for about 7 minutes. Add the minced garlic and chopped thyme. Cook for another 2 minutes. Once the mushrooms are cooked remove and set aside to cool.
- In a large bowl add the ricotta, eggs, 1/2 cup Parmesan, oregano, mushrooms, 2 teaspoons of salt and 1/4 teaspoon pepper. Mix well. Brush an 8-inch baking dish with oil.
- Spread half of the marinara sauce on the bottom of the prepared baking dish. Lay 4 slices on top followed by the ricotta mixture. Lay another 4 slices of eggplant and finish with marinara sauce. Top with the remaining 1/2 cup Parmesan. Bake until golden brown, at 350 degrees, for 30 minutes.
- Preheat the oven to 400 degrees F.
- Peel 5 cloves garlic and place them in a square of foil. Sprinkle the cloves with salt and pepper and drizzle with 2 tablespoons olive oil. Wrap up the foil and place it directly on the oven rack. (Be sure that the foil packet is secure so no oil will leak out.) Roast the garlic until it's brown and tender, about 25 minutes. Allow to cool enough to touch and squeeze the garlic from the skins. Set aside.
- Saute onions and carrots with the oil in a medium saucepan. Add tomato paste and stir well. This will cook off the tomato paste and give a nice orangy color. Cook for about 10 minutes. When vegetables are softened add the roasted garlic, salt, pepper, basil, oregano and stir together until incorporated. Pour in the tomatoes. Fill the empty can with water and add it to the pan. Bring to a boil then lower the heat to a simmer. Simmer for 1 hour, uncovered. Stir occasionally. Once sauce is ready carefully pour it into the food processor and puree until smooth.
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
This eggplant lasagna is layers of roasted eggplant with meat sauce and three types of cheese, all baked to golden brown perfection. A low carb version of the classic pasta dish that always gets rave reviews!
Provided by Sara Welch
Categories Main
Time 1h35m
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray.
- Trim the stem end from the eggplants. Cut the eggplants lengthwise into 1/2 inch thick slices.
- Brush 2 teaspoons of olive oil over the eggplant slices and season with salt and pepper.
- Place the eggplant in the oven and cook for 15-20 minutes or until tender and browned. If there's any excess moisture on your cooked eggplant, blot it dry with a paper towel.
- While the eggplant is cooking, prepare the sauce. Heat the olive oil in a large pan over medium heat.
- Add the ground beef and season with salt and pepper to taste.
- Cook for 5-6 minutes, breaking the meat up with a spatula, until beef is browned and cooked through.
- Add the onion and cook for another 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
- Add the marinara sauce and bring to a simmer; cook for 5 minutes.
- Place the ricotta cheese, Italian seasoning, egg, parmesan cheese, salt and pepper in a bowl. Mix until well combined.
- Coat a 2 or 3 quart baking dish with cooking spray.
- Place 1/4 of the sauce in the bottom of the dish. Add 1/3 of the eggplant slices on top. Spread 1/3 of the ricotta mixture over the eggplant then top with 1/3 of the mozzarella cheese. Repeat the layers, ending with the mozzarella cheese.
- Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes. Sprinkle with parsley, then let stand for 7-10 minutes. Cut into slices, then serve.
Nutrition Facts : Calories 368 kcal, Carbohydrate 12 g, Protein 30 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 114 mg, Sodium 820 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
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 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
EGGPLANT PARMESAN LASAGNA
Crispy eggplant slices are layered with ricotta, shredded cheeses, and tomato sauce for this deliciously comforting Eggplant Parmesan Lasagna.
Provided by Joanne Ozug
Categories Main Course
Time 1h40m
Number Of Ingredients 10
Steps:
- Slice the eggplant into 1/4inch thick slices, then sprinkle with 2 tsp of salt. Set the eggplant slices in a colander for 30 minutes, and during this time they will release liquid. Remove the eggplant slices to several layers of paper towel and press each slice on both sides with paper towel to soak up excess liquid.
- Preheat the oven to 400 degrees F and pull out two sheet trays.
- Set up a breading station with the first bowl filled with flour, the second bowl filled with the beaten eggs, and the third bowl with the panko bread crumbs. Bread each eggplant slice by first dipping in the flour, shaking off the excess, then dipping in the egg, shaking off the excess, then dipping in the bread crumbs, and place on a sheet tray. Repeat until all the eggplant slices are coated, and be sure to spread them out in a single layer with a little room in between each. Sprinkle the tops with salt and pepper, and bake for 30 minutes until golden brown.
- Now it's time to layer the ingredients! Spread out a half cup of tomato sauce in the bottom of an 8×8 dish, then add a single layer of eggplant slices. Then spread an even layer of ricotta, and some mozzarella and parmesan cheese. Add more sauce, then eggplant, then ricotta, then cheese, and keep repeating until you've used up all the ingredients.
- Bake for 30-40 minutes until the tomato sauce is bubbling, then serve! Enjoy.
Nutrition Facts : Calories 507 kcal, Carbohydrate 49 g, Protein 29 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 66 mg, Sodium 957 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving
EGGPLANT PARMESAN
This Eggplant Parmesan is loaded with layers of crispy eggplant, sauce, and of course, lots of cheese. Each bite is complete comfort! Made completely vegetarian, I promise you won't be missing the meat when you bite into that tender eggplant.
Provided by Joanna Cismaru
Categories Dinner
Time 2h15m
Number Of Ingredients 12
Steps:
- Prep the eggplants: Generously salt the eggplant rounds on both sides. Let them sit on sheets of paper towel for 1-2 hours to draw out the moisture. Press the rounds dry with paper towel.
- Ready the oven: Preheat the oven to 425°F. Brush two sheet pans with 1 tbsp olive oil in each one.
- Assemble the dredge: Grab 3 shallow bowls or plates. Add the flour to one, eggs to the second, then breadcrumbs, Italian seasoning, and ¼ cup of the parmesan cheese to the third. Season each bowl with salt and pepper and mix well.
- Dredge the eggplant: Take an eggplant round and dredge it in flour, then dip in the beaten egg, and finally coat with the breadcrumb mixture. Place the round on one of the prepared baking sheets, and repeat with the remaining rounds. Drizzle the remaining olive oil over the rounds.
- Bake the eggplant rounds: Bake the rounds for 15-20 minutes or until golden brown. Reduce the heat in the oven to 375°F after taking the eggplant rounds out.
- Assemble: Spread 1 cup of marinara sauce over the bottom of a 9x13" baking dish. Lay half of the baked eggplant rounds in a single layer over the sauce, then top with 1½ cups of marinara sauce followed by 1 cup of mozzarella and ½ cup of parmesan. Layer the remaining eggplant rounds, marinara sauce, and cheeses in the baking dish.
- Bake: Bake for 20-25 minutes, or until the cheese is bubbly and browned.
- Garnish and serve: Garnish with fresh basil. Allow the casserole to rest for 20 minutes at room temperature before serving.
Nutrition Facts : ServingSize 1 serving, Calories 486 kcal, Carbohydrate 43 g, Protein 26 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 104 mg, Sodium 1743 mg, Fiber 7 g, Sugar 11 g
BAKED EGGPLANT PARMESAN LASAGNA
Made with simple everyday ingredients, you will love this meatless take on lasagna! This Eggplant Lasagna with Parmesan is packed with flavor and just as comforting as a classic traditional lasagna.
Provided by Mariam E.
Categories Main Course
Time 1h20m
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degree F. Line a parchment paper on a baking tray and keep it aside.
- Prepare the marinara sauce: Heat a saucepan with olive oil, add yellow onion and garlic. Saute for 2-3 minutes until onions turn translucent. Add in the tomato paste, crushed tomatoes, Italian seasonings, sugar, red chili flakes, salt and pepper. Let the sauce simmer for 10-15 minutes until the sauce thickens a bit. Remove the saucepan from the heat and add the fresh basil leaves and set aside.
- Cut the ends of eggplant and slice the eggplant a little thick and season them with salt. Allow to rest for 10 minutes. Pat them dry to remove the water on them. Add black pepper. Brush the eggplant slices with olive oil and arrange them on the prepared baking tray. Bake for 20 - 30 minutes by flipping halfway through and lightly browns.
- Meanwhile in a medium bowl combine; ricotta cheese, parmesan cheese, egg, salt and pepper.
- Spread a thin layer of prepared marinara sauce over a 9X13 baking dish. Arrange a single layer of baked eggplant slices over the sauce. Spread a layer of ricotta mixture, add ¼ cup mozzarella cheese and then some sauce, repeat the same for the other layer. End the final layer with marinara sauce and spread the mozzarella cheese.
- Cover the baking dish with foil and bake for 30 - 35 minutes. Once done remove the foil and broil for 2 minutes.
- Garnish the lasagna with parsley and allow the lasagna to cool for 10 minutes and then slice them and serve.
Nutrition Facts : Calories 692 kcal, Carbohydrate 41 g, Protein 36 g, Fat 46 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 154 mg, Sodium 1060 mg, Fiber 12 g, Sugar 22 g, UnsaturatedFat 22 g, ServingSize 1 serving
More about "eggplant parmesan lasagna food"
EGGPLANT PARMESAN LASAGNA RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Total Time 2 hrs 50 minsServings 8-10
- Cook first 3 ingredients in a 3 1/2-quart saucepan over medium-low heat 30 minutes. Remove from heat; stir in cream and Parmesan cheese. Set aside.
- Peel eggplant, and cut crosswise into 1/4-inch-thick slices. Sprinkle slices evenly with salt and black pepper. Stir together eggs and 3 Tbsp. water. Dredge eggplant in flour; dip into egg mixture, and dredge again in flour, shaking to remove excess.
- Cook eggplant, in batches, in 1 1/2 Tbsp. hot oil in a large nonstick skillet over medium-high heat 4 minutes on each side or until golden brown and slightly softened. Drain on paper towels. Repeat with remaining oil and eggplant, wiping skillet clean after each batch, if necessary.
- Layer 3 lasagna noodles lengthwise in a lightly greased 13- x 9-inch baking dish. Top with one-third tomato sauce mixture and half of eggplant. Dollop half of ricotta cheese evenly on eggplant in dish; top with half of mozzarella. Repeat layers with remaining noodles, one-third sauce mixture, remaining eggplant, and remaining ricotta. Top with remaining one-third sauce mixture and mozzarella cheese.
BEST EGGPLANT PARMESAN RECIPE - BON APPéTIT
From bonappetit.com
4.5/5 (170)Estimated Reading Time 6 minsServings 12
- Preheat oven to 350°. Heat oil in a Dutch oven or other large heavy ovenproof pot over medium. Cook garlic, stirring often, until golden, about 4 minutes. Add onion, anchovies (if using), and red pepper flakes and cook, stirring often, until onion is translucent, about 5 minutes. Stir in tomato paste and cook, stirring often, until slightly darkened, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 1 minute. Add tomatoes, breaking up with your hands, and their juices; add basil and oregano and stir to combine. Swirl 1½ cups water into one tomato can, then the other, to rinse, and add to pot; season with salt. Transfer pot to oven; roast sauce, stirring halfway through, until thick and tomatoes are browned on top and around edges of pot, 2–2½ hours.
- Let sauce cool slightly. Pass through the large holes of a food mill or process in a food processor until mostly smooth. Taste and season with salt. Do Ahead: Sauce can be made 2 days ahead. Cover and chill.
- Lightly season eggplant slices all over with salt; place in a single layer on several layers of paper towels inside a rimmed baking sheet. Top with another layer of paper towels and more slices; repeat as needed. Top with a final layer of paper towels, then another rimmed baking sheet; weigh down with a heavy pot. Let eggplant sit until it has released excess liquid, 45–60 minutes. This step gives the eggplant a creamy texture when baked.
- Meanwhile, pulse panko, oregano, pepper, and ¾ cup Parmesan in a food processor until very finely ground. Transfer to a shallow bowl.
A QUICK AND DELICIOUS EGGPLANT PARMESAN LASAGNA - ETALK
From more.ctv.ca
Servings 8-10Total Time 1 hr 35 mins
- Preheat your oven to 450F and lightly coat a 9x13” baking dish with non-stick cooking spray. Coat two large rimmed baking sheets with the olive oil and slice the eggplants into ½-inch disks and set aside while you prepare your dredge.
- Crack two eggs into a shallow dish and beat well. Place the flour into another shallow dish and season with a pinch of salt and pepper. In final shallow dish, combine the breadcrumbs and dry Italian seasoning with a ½ cup of the grated Parmesan cheese and season with a little more salt and pepper.
- Dredge the eggplant slices in the flour, then the egg, and finally the breadcrumb mixture, pressing gently to adhere. Place the dredged eggplant slices onto the prepared baking sheets and quickly spritz the top of each slice with a little non-stick cooking spray. Pop the eggplant in the oven for 20–25 minutes or until golden brown. Remove the eggplant from the oven and decrease the oven temperature to 350F.
- Meanwhile, in a large bowl mix together the ricotta, remaining Parmesan cheese, and grated mozzarella cheese. Fold in the parsley and basil and season with salt and pepper to taste. Stir in the remaining two eggs and set aside.
EGGPLANT PARMESAN LASAGNA - RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 1 hr 40 minsPublished 2011-12-29
- Preheat the oven to 400 degrees . Line 2 baking sheets with parchment paper and drizzle 1/2 tablespoon olive oil on each. Place half of the eggplant slices on each pan, turn to coat with the oil, then arrange in a single layer.
- Meanwhile, in a large, deep skillet, heat the remaining 1 1/2 tablespoons olive oil over medium heat; add the garlic and cook, stirring, until just golden, 1 to 2 minutes.
- In a large pot of boiling, salted water, cook the noodles, stirring often, until tender, about 5 minutes. Drain the noodles and rinse with cold water.
- Line a 9-inch square baking dish with two 16-inch-long sheets of parchment paper, allowing a few inches of overhang on all sides. Using a food processor, puree the cottage cheese.
- Spread 1 cup tomato sauce in the bottom of the prepared dish. Lay 2 noodles side by side over the sauce. Layer half of the cottage cheese mixture, half of the eggplant slices and one-third of the mozzarella on top.
- Cover the dish tightly with foil, place on a baking sheet and bake for 35 minutes. Remove the foil, sprinkle the remaining mozzarella and 2 tablespoons parmesan on top and bake until bubbly, about 10 minutes.
EGGPLANT PARMESAN CASSEROLE RECIPE - CHEFDEHOME.COM
From chefdehome.com
Cuisine ItalianCategory Pasta, Main CourseServings 4Total Time 55 mins
- Preheat oven to 425 degrees Fahrenheit. Slice eggplant into 1/4 inch thick slices and spread on a wire rack. Season both sides with salt and leave aside for 1 hour to drain as much water as possible.
- While slices draining, prepare dredge station with flour, breadcrumb and egg (with 1 tbsp milk) in three separate bowls. Season egg and flour with salt and black pepper. Don't add salt to breadcrumbs since these are already seasoned.
- Add eggplant to brown bag or a container with lid, top with flour, close lid and shake well to dredge.
EGGPLANT PARMIGIANA - RICARDO
From ricardocuisine.com
5/5 (85)Total Time 1 hr 5 minsCategory AppetizersCalories 415 per serving
- Preheat the oven to 425°F (220°C). Place the first rack in the lowest position of the oven and the second in the middle position. Line two baking sheets with parchment paper.
- Meanwhile, in a pot, soften the onion and garlic in the oil. Add the tomatoes and simmer for 10 minutes. Season with salt and pepper.
- Cover the bottom of a 13 x 9-inch (33 x 23 cm) baking dish with ½ cup (125 ml) of the tomato sauce. Top with one-third of the eggplant slices. Cover with 1 cup (250 ml) of the tomato sauce and 4 basil leaves. Sprinkle with ½ cup (50 g) of the mozzarella and ¼ cup (20 g) of the Parmesan. Repeat with the remaining ingredients.
EGGPLANT PARMESAN LASAGNA RECIPE - WOMANSDAY.COM
From womansday.com
Cuisine American, ItalianTotal Time 1 hr 20 minsServings 8Calories 383 per serving
HEALTHY EGGPLANT PARMESAN LASAGNA RECIPE - TODAY
From today.com
Ratings 47Category Entrées
- 1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Coat with nonstick cooking spray and set aside.
- 2. Slice eggplant horizontally into ¼-½ inch thick rounds and lay flat on paper towel. Sprinkle generously on both sides with kosher salt and let sit for 20 minutes. Pat dry with paper towel to remove excess moisture.
- 4. Pulverize GG crackers in a blender or food processor until you have fine crumbs. Place in another shallow dish. Add Italian seasoning, Parmesan cheese and mix.
EGGPLANT PARMESAN - RECIPES - FAXO
From faxo.com
- Slice eggplants into 1/4 inch to 1/2 inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels). Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for 2 hours.
- Heat 1 T. olive oil in a 4 qt. saucepan over medium heat. Add minced garlic and gently cook for 1 minute or until fragrant. Add the tomatoes and their juices. Increase heat to bring to a simmer, lower heat to maintain a very low simmer for 15 minutes, uncovered. Add salt and pepper to taste. Add the minced basil and remove from heat.
- Combine 1 1/2 cups breadcrumbs with 1/4 cup grated Parmesan cheese, and place in a shallow bowl or rimmed dish. Set up the station so that flour iis in one shallow bowl, beaten eggs in another bowl, and the breadcrumb cheese mixture in another, in that order.
BAKED EGGPLANT PARMESAN LASAGNA RECIPE - BUDGET EARTH
From budgetearth.com
5/5 (4)Category DinnerCuisine Italian
EGGPLANT PARMESAN LASAGNA RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 8Calories 556 per servingTotal Time 2 hrs
EGGPLANT PARMESAN LASAGNA - BIGOVEN.COM
From bigoven.com
4.6/5 (11)Category Main DishCuisine ItalianTotal Time 2 hrs 30 mins
EGGPLANT PARMESAN LASAGNA - WITH MEAT SAUCE - F-FACTOR
From ffactor.com
EGGPLANT PARMESAN LASAGNA - PREVENTION
From prevention.com
Cuisine ItalianEstimated Reading Time 2 minsServings 4Total Time 1 hr 53 mins
- Uncover and top with Parmesan cheese and remaining basil; continue cooking 5 minutes or until cheese melts.
EGGPLANT PARMESAN: A HEALTHY SUBSTITUTE FOR LASAGNA ...
From gourmetliving.org
Cuisine MediterraneanTotal Time 55 minsCategory VegetablesCalories 383 per serving
- Brush the eggplant with the oil and arrange the rounds in a single layer, or slightly overlapping at the edges, on a large baking sheet (or two, if necessary). Sprinkle with ¼ teaspoon of the salt. Roast until tender 12 to 15 minutes. Remove from the oven but leave the oven on.
- Meanwhile, crumble the tofu into a large bowl with the remaining ½ teaspoon of salt and the pepper. Combine well. Stir in the mozzarella and ricotta until well mixed.
- Cover the bottom of a 9 x 12-inch baking dish with ¾ cup of the marinara sauce. Top with half the basil, then half the roasted eggplant, half the zucchini, and half the mozzarella mixture. Repeat by topping with another ¾ cup of the marinara sauce and the remaining basil, eggplant, zucchini, and mozzarella mixture. Top with the remaining tomato sauce and sprinkely evenly with the Parmesan.
EGGPLANT PARMESAN LASAGNA - PREVENTION
From prevention.com
Cuisine ItalianEstimated Reading Time 2 minsServings 4Total Time 1 hr 45 mins
- Combine the ricotta, goat cheese, 3 tablespoons of the basil, and the red-pepper flakes in a medium bowl.
EGGPLANT PARMESAN LASAGNA RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Calories 432 per servingServings 9
- Combine 2 egg whites and egg in a small bowl, stirring with a whisk. Dredge 1 eggplant slice in flour. Dip in egg mixture; dredge in breadcrumbs. Repeat procedure with remaining eggplant, flour, egg mixture, and breadcrumbs. Place slices in a single layer on a baking sheet coated with cooking spray. Coat tops of slices with cooking spray. Bake at 450° for 20 minutes, turning eggplant after 10 minutes. Remove from baking sheet; cool. Reduce oven temperature to 375°.
- Combine 1 cup shredded mozzarella, 3 tablespoons Parmesan, oregano, basil, ricotta, cottage cheese, and 1 egg white in a large bowl.
- Spread 1/4 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. 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 over noodles. Sprinkle with 1 cup mozzarella and 2 tablespoons Parmesan. Cover and bake at 375° for 15 minutes. Uncover and bake an additional 35 minutes or until cheese melts. Let stand 5 minutes.
EASY EGGPLANT LASAGNA - HOW TO MAKE VEGETARIAN EGGPLANT ...
From delish.com
4/5 (29)Total Time 1 hr 40 mins
EGGPLANT LASAGNA - MRFOOD.COM
From mrfood.com
Category CasserolesEstimated Reading Time 3 mins
- In a large soup pot over medium heat, heat oil over and sauté onions 4 minutes. Add eggplant and water, cover, and cook 10 to 12 minutes, or until tender, stirring frequently. Stir in ground beef, 1-1/2 teaspoons salt, and 1/4 teaspoon pepper; cook, uncovered, 6 to 8 minutes, until no pink remains, crumbling the meat as it cooks.
- In a large bowl, combine ricotta and Parmesan cheese, eggs, basil, and remaining 1 teaspoon salt and 1/2 teaspoon black pepper; mix well.
- Spread one-half of spaghetti sauce evenly over bottom of dish. Spread one-half of the eggplant mixture over sauce then top with half of cheese mixture and sprinkle top with half the mozzarella cheese. Repeat layers one more time, ending with mozzarella cheese.
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