NAT AND DARCY'S AMAZING EGGPLANT LASAGNA
We came up with this one as 'starving' university students looking for something easy and tasty that's NOT pasta. This lasagna is made with 3 cheeses and a sauce layered with eggplant 'noodles'. It worked out so well, it HAD to be made known to the rest of the world!
Provided by Natalie Bursztyn
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Peel the eggplant and trim the ends. Slice lengthwise into 1/4 inch thick slices to resemble lasagna noodles. Set on a tray and sprinkle with salt. Let stand for 15 minutes to sweat out some of the liquid. Turn slices over and repeat salting and sweating. Brush off excess salt.
- Preheat the oven to 350 degrees F (175 degrees C). Place bacon in a skillet over medium-high heat. Cook until evenly browned on both sides. Remove to drain on paper towels.
- Spread a thin layer of sauce in the bottom of a 9x7 inch casserole dish. Cover with a layer of eggplant slices. Sprinkle with a little of the shredded mozzarella, then top with another thin layer of sauce, and another layer of eggplant slices. Spread the ricotta cheese only on top of this layer of eggplant, and cover with more eggplant. Spoon on more sauce, then crumble feta cheese and bacon over the sauce, followed by half of the remaining mozzarella cheese. Top with a final layer of eggplant, remaining sauce, and the rest of the shredded cheese.
- Bake in the preheated oven until eggplant is tender, about 25 minutes; if cheese does not brown, turn on the broiler for about 5 minutes at the end.
Nutrition Facts : Calories 224.2 calories, Carbohydrate 17.2 g, Cholesterol 35.9 mg, Fat 11.7 g, Fiber 4 g, Protein 12.9 g, SaturatedFat 5.9 g, Sodium 804.2 mg, Sugar 10.6 g
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 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
NAT AND DARCY'S AMAZING EGGPLANT LASAGNA
We came up with this one as 'starving' university students looking for something easy and tasty that's NOT pasta. This lasagna is made with 3 cheeses and a sauce layered with eggplant 'noodles'. It worked out so well, it HAD to be made known to the rest of the world!
Provided by Natalie Bursztyn
Categories Italian Recipes
Time 1h20m
Yield 6
Number Of Ingredients 7
Steps:
- Peel the eggplant and trim the ends. Slice lengthwise into 1/4 inch thick slices to resemble lasagna noodles. Set on a tray and sprinkle with salt. Let stand for 15 minutes to sweat out some of the liquid. Turn slices over and repeat salting and sweating. Brush off excess salt.
- Preheat the oven to 350 degrees F (175 degrees C). Place bacon in a skillet over medium-high heat. Cook until evenly browned on both sides. Remove to drain on paper towels.
- Spread a thin layer of sauce in the bottom of a 9x7 inch casserole dish. Cover with a layer of eggplant slices. Sprinkle with a little of the shredded mozzarella, then top with another thin layer of sauce, and another layer of eggplant slices. Spread the ricotta cheese only on top of this layer of eggplant, and cover with more eggplant. Spoon on more sauce, then crumble feta cheese and bacon over the sauce, followed by half of the remaining mozzarella cheese. Top with a final layer of eggplant, remaining sauce, and the rest of the shredded cheese.
- Bake in the preheated oven until eggplant is tender, about 25 minutes; if cheese does not brown, turn on the broiler for about 5 minutes at the end.
Nutrition Facts : Calories 224.2 calories, Carbohydrate 17.2 g, Cholesterol 35.9 mg, Fat 11.7 g, Fiber 4 g, Protein 12.9 g, SaturatedFat 5.9 g, Sodium 804.2 mg, Sugar 10.6 g
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