Best Eggplant Aubergine Lasagna Recipes

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EGGPLANT (AUBERGINE) LASAGNA



Eggplant (Aubergine) Lasagna image

Make and share this Eggplant (Aubergine) Lasagna recipe from Food.com.

Provided by Gidget

Categories     Cheese

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 tablespoons lemon juice
3 teaspoons olive oil
500 g eggplants, sliced lengthwise, unpeeled about 5mm thick (or 17.6 oz)
1 (440 g) can tomato puree (or 15.5 oz )
1 (440 g) can tomatoes, drained and chopped (or 15.5 oz)
1 tablespoon finely chopped oregano
1 tablespoon chopped basil
1/2 teaspoon cayenne pepper
2 garlic cloves, crushed
1/2 cup dry breadcrumbs
1/2 cup grated parmesan cheese
1/2 cup ricotta cheese
1/2 cup grated mozzarella cheese

Steps:

  • Preheat the griller.
  • Combine the lemon juice and olive oil and brush it on the eggplant slices.
  • Lay them in a single layer on a nonstick baking tray and grill both sides for about 3 minutes each or until golden brown.
  • Preheat the oven to 180C degrees.
  • In a bowl combine the tomato puree, tomatoes, oregano, basil, cayenne pepper and garlic.
  • In another bowl combine the parmesan and breadcrumbs.
  • Spoon one third of the tomato mixture into the base of a lasagne or casserole dish.
  • Sprinkle with one third of the breadcrumb mixture and cover with a layer of eggplant.
  • Spread half the ricotta cheese over the eggplant and continue to layer in the same order, ending with the breadcrumb mixture (in my case hopefully).
  • Scatter the mozzarella cheese over the top and bake for about 45 minutes or until golden and bubbly.
  • Serve with salad and crusty bread.

LAMB, FETA AND EGGPLANT (AUBERGINE) LASAGNA



Lamb, Feta and Eggplant (Aubergine) Lasagna image

This is well worth the effort to make, it's a fabulous dish! to save time the lamb sauce and the white sauce can me made up to 2 days ahead and refrigerated. The best canned tomatoes and sauce will make a difference to the meat sauce, so try and purchase a good quality product for this recipe and of coarse all recipes! If you are not a feta lover then substitute mozzarella cheese for the feta. The recipe states 12 lasagna noodles, I usually cook a couple more just in case a couple tear while boiling.

Provided by Kittencalrecipezazz

Categories     Lamb/Sheep

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 23

2 medium eggplants (sliced lengthwise to about 1/3-inch)
12 lasagna noodles (cooked and drained)
2 cups crumbled feta cheese (can use mozzarella in place of feta)
2 large onions
3 tablespoons fresh minced garlic
2 teaspoons dried oregano (or to taste)
2 teaspoons dried chili pepper flakes (or to taste)
3 -5 tablespoons olive oil
1 1/2 lbs ground lamb
1 (32 ounce) can whole tomatoes (undrained)
1 cup tomato sauce
3 tablespoons tomato paste
1 teaspoon cinnamon
1 pinch allspice
seasoning salt
pepper
1/3 cup butter (no subs!)
5 tablespoons flour
4 cups half-and-half cream
1 large egg, lightly beaten
1/4 cup grated parmesan cheese
1 pinch cayenne pepper (optional)
salt and pepper

Steps:

  • Grease a 13 x 9-inch baking dish.
  • Sprinkle both sides of the eggplant slices with salt and pepper, then place the slices in a large colander, then weight it down with a heavy bowl, let drain about 1 hour.
  • Remove from the colander and pat slices dry.
  • Heat the oven to broiler heat and place rack 4 inches from heat.
  • Arrange the eggplant slices in one layer on a baking sheet and brush with oil.
  • Broil eggplant slices until golden (about 3 minutes).
  • To make the lamb meat sauce (this can be made up to 2 days ahead) In a large skillet or a heavy bottomed pot heat olive oil, then add in onions, garlic, oregano and chili flakes; sauté for about 3-4 minutes or until softened.
  • Add in lamb and cook stirring until the lamb is no longer pink (about 5-6 minutes).
  • Add in tomatoes with juice, tomato sauce, paste, cinnamon, allspice, seasoning salt and pepper; simmer uncovered for about 1-1/4 hours, breaking up the tomatoes with a wooden spoon and stirring occasionally.
  • To make the white sauce; in a heavy saucepan melt butter over medium-low heat, then whisk in flour until smooth; cook whisking for 3 minutes.
  • Slowly add/whisk in half and half cream and cayenne (if using) whisking continuously until thick (about 4-5 minutes).
  • Add in egg, whisking vigorously and simmer whisking for 1 minute.
  • Add in Parmesan cheese and season with salt and pepper (this sauce can be made, cooled to room temperate covered with plastic wrap and refrigerated up to 2 days ahead).
  • Set oven to 375°F.
  • Pour about 1 cup of the lamb sauce into the bottom of the 13 x 9-inch dish (the sauce will not cover bottom completely).
  • Cover the sauce with 3 cooked lasagna noodles, make certain they DO NOT touch each other.
  • Spread about 1-1/2 cups meat sauce over the lasagna sheets.
  • Top with 1-2 broiled eggplant slices over the noodles.
  • Gently spread about 1/2 cup white sauce over the eggplant, then sprinkle with about 1/3 cup finely crumbled feta cheese.
  • Make 2 more layers in the same manner, beginning and ending with the lasagna sheets.
  • Spread the remaining white sauce evenly over the top pasta layer, making certain that the pasta is completely covered.
  • Top/sprinkle with remaining feta cheese.
  • Cover the dish tightly with foil, tenting slightly to prevent foil from touching the top layer.
  • Bake (second-lowest oven rack) for about 30 minutes.
  • Remove foil and bake for about 10-15 minutes more, or until the top is bubbling.
  • Remove and set oven to broiler heat.
  • Delicious!

ROASTED EGGPLANT LASAGNA



Roasted Eggplant Lasagna image

In this lasagna, the eggplant rounds take place of the traditional noodles. Perfect if you're following a low-carb lifestyle and are in the mood for Italian.

Provided by KEEPERROX

Categories     World Cuisine Recipes     European     Italian

Time 1h45m

Yield 6

Number Of Ingredients 13

1 large eggplant, peeled and cut into 1/4-inch slices
salt to taste
2 tablespoons olive oil, or as needed
1 (16 ounce) container ricotta cheese
2 cups shredded Italian cheese blend
1 egg
2 cloves garlic, minced
2 sprigs fresh oregano, chopped
3 sprigs fresh thyme, chopped
10 grinds fresh black pepper
2 ½ cups tomato sauce
1 (10 ounce) package frozen chopped spinach, thawed and drained
6 slices part-skim mozzarella cheese

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place eggplant slices on a wire rack; sprinkle with salt. Let sit until some liquid starts beading on slices, about 20 minutes. Rinse salt off eggplant slices and pat dry. Brush olive oil over both sides of each slice. Arrange eggplant slices on a baking sheet.
  • Roast in the preheated oven for 10 to 15 minutes. Flip eggplant slices and continue roasting until slices are tender and lightly browned, 15 to 20 more minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
  • Mix ricotta cheese, Italian cheese blend, egg, garlic, oregano, thyme, and black pepper together in a bowl.
  • Line a 9-inch square pan with aluminum foil. Coat the bottom of the pan with about 1/2 cup tomato sauce; top with 1/2 of the eggplant slices. Layer eggplant slices with 1/2 of the spinach, 1/2 of the ricotta mixture, and 1/2 of the remaining tomato sauce. Continue layering with remaining ingredients, ending with sauce. Top with mozzarella slices. Cover pan with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until cheese is brown and bubbling, 5 to 10 more minutes.

Nutrition Facts : Calories 432.3 calories, Carbohydrate 21.7 g, Cholesterol 102 mg, Fat 26.9 g, Fiber 7.1 g, Protein 29.8 g, SaturatedFat 14.2 g, Sodium 1178.7 mg, Sugar 7.6 g

EGGPLANT (AUBERGINE) LASAGNA



Eggplant (Aubergine) Lasagna image

Make and share this Eggplant (Aubergine) Lasagna recipe from Food.com.

Provided by martynspeck

Categories     Vegetable

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

1 1/2 lbs eggplants, cut into very thin slices
1 tablespoon olive oil
1/2 cup chopped onion
1 lb mushroom, sliced
9 lasagna noodles
1 (15 1/2 ounce) jar spaghetti sauce
8 ounces part-skim ricotta cheese
4 ounces shredded mozzarella cheese
3 tablespoons grated parmesan cheese

Steps:

  • Cook lasagna noodles while that's boiling,.
  • Brown eggplant slices; set aside.
  • Saute onions and mushrooms in same skillet.
  • In a 11 x 7 inch baking dish, spoon 1/4 cup of sauce.
  • Arrange three alternate layers of noodles, ricotta, mushroom mixture, Mozzarella cheese, eggplant slices, sauce, and Parmesan cheese.
  • Cover and bake about 30 to 40 minutes at 350 until heated through.

Nutrition Facts : Calories 282.3, Fat 9.9, SaturatedFat 4.2, Cholesterol 22.2, Sodium 440.9, Carbohydrate 35.4, Fiber 4.7, Sugar 9.2, Protein 14.5

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