Eggplant Aubergine Lasagna Recipes

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EGGPLANT (AUBERGINE) , TOMATO AND LEEK LASAGNA



Eggplant (Aubergine) , Tomato and Leek Lasagna image

This is a relatively simple vegetarian lasagna that has a sweet taste, and has a fabulous flavour. It's a great dish, totally delicious and even kids who are a little unsure of vegetables are won over by this.

Provided by MellowMel

Categories     < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

900 g eggplants (about 3)
coarse cooking salt
1 large brown onion, chopped finely
4 garlic cloves, crushed
3 large tomatoes, chopped coarsely
2 tablespoons tomato paste
1/4 cup shredded fresh basil leaf
1 tablespoon low-fat margarine
2 medium leeks, chopped finely
2 tablespoons sugar
4 sheets fresh lasagna noodles
1 cup grated low-fat cheddar cheese

Steps:

  • Cut eggplants lengthways into 1 cm slices; place slices on colander, sprinkle with salt,stand 30 minutes. Rinse slices under cold water, drain on absorbent paper. Cook eggplant in batches, in heated oil large pan until softened and browned both sides.
  • Cook onion and half the garlic in the same pan, stirring, until onion softens.
  • Stir in tomato, paste and basil; simmer, uncovered, about 20 minutes, or until thickened slightly. Blend or process tomato mixture until just combined.
  • Heat margarine in same pan, add leek and remaining garlic; cook, stirring, until leek is soft. Add sugar; cook, stirring, about 5 minutes or until leek is browned lightly, remove from heat.
  • Cut 1 lasagne sheet to cover base of oiled deep 19cm square ovenproof dish; place in position.
  • Top with 1/4 of the eggplant, 1/4 of the leek mixture,1/4 of the tomato mixture and 1/4 of the cheese.
  • Repeat layers 3 times, ending with cheese. Bake, uncovered, in moderately hot oven 50 minutes.
  • Can be made ahead to this stage. Cover, refrigerate until required. Reheat in moderate oven about 50 minutes.

LOW FAT EGGPLANT (AUBERGINE) LASAGNA



Low Fat Eggplant (Aubergine) Lasagna image

Easy, tasty, low fat - what more could you want from a meal?? Smells SO good while it's cooking too! Even people who don't like eggplant have enjoyed this. Serve with a nice green salad and garlic bread and enjoy!!

Provided by dgpat

Categories     One Dish Meal

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (8 ounce) bag shredded part-skim mozzarella cheese
1 (8 ounce) bag shredded fat free mozzarella cheese
1/2 cup grated low-fat parmesan cheese
1 (29 ounce) jar Ragu chunky tomato onion & garlic sauce (this sauce is only 3grams of fat per serving and is very good!)
olive oil flavored cooking spray
2 large eggplants

Steps:

  • Preheat oven to 425°F.
  • Slice eggplant about 1/4" thick, spray with non-stick spray.
  • Place eggplant on a cookie sheet and bake for about 15-20 minutes or until nicely browned.
  • This can be done ahead of time, like on the weekend, so this is a lot quicker for a weeknight meal.
  • Spray an 8x8-inch baking dish with the non-stick spray and put a small amount of sauce in the bottom of it.
  • Place a layer of eggplant on top of the sauce.
  • Top the eggplant with the 2 kinds of mozzarella and sprinkle a little parmesan on top.
  • Top with a little bit of sauce and continue layering until either the ingredients are used up or you run out of room in the pan (I usually get 3 layers in).
  • Top off with the rest of the cheeses.
  • Bake in a preheated oven 35-45 minutes or until cheeses are melted and sauce is bubbling.
  • ENJOY!

Nutrition Facts : Calories 294.3, Fat 9.6, SaturatedFat 5.8, Cholesterol 46.5, Sodium 777.8, Carbohydrate 19.2, Fiber 10.3, Sugar 7.9, Protein 34.5

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!

TURKEY EGGPLANT (AUBERGINE) LASAGNA



Turkey Eggplant (Aubergine) Lasagna image

My father's Thanksgiving signature dish! The instructions may look alittle fussy, but it follows any basic lasagna dish recipe. They are definetely worth a try!

Provided by Izzy Knight

Categories     Canadian

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 19

2 eggplants, sliced lengthwise as thinly as possible, place in a bowl and lightly salt
4 -6 tablespoons olive oil
2 lbs ground turkey
1 (796 ml) can crushed tomatoes
1 cup fresh mushrooms, thinly sliced
1 large onion, finely chopped
2 garlic cloves
2 tablespoons fresh basil or 2 teaspoons dried fresh basil
2 tablespoons fresh thyme or 2 teaspoons dried fresh thyme
2 tablespoons fresh oregano or 2 teaspoons dried fresh oregano
1 cup white wine
1 tablespoon balsamic vinegar
1 cup sun-dried tomato
salt and pepper
1 (500 ml) package ricotta cheese (light is fine)
150 g mild goat cheese
1 egg
1 lb mozzarella cheese, thinly sliced
1 cup grated parmesan cheese

Steps:

  • Preheat oven to 350F degrees.
  • Heat olive oil in a large skillet over medium heat.
  • Saute mushrooms, garlic and onion until limp about 5-8 minutes.
  • Add turkey and saute until meat is cooked through.
  • Stir occasionally to break up any clumps.
  • Add tomatoes, white wine, herbs and balsamic vinegar.
  • Cook stirring frequently until mixture thickens, about 15-20 minutes.
  • Stir in sun dried tomatoes and season with salt and pepper.
  • Let cool slightly.
  • Combine ricotta, egg and goat cheese mixing until smooth.
  • Grease a baking dish or lasagna pan.
  • Spread half the meat mixture over the bottom of the pan.
  • Place eggplant slices over top overlapping slightly.
  • Cover the eggplant with 1/3 of the mozzarella slices.
  • Top with the remaining meat mixture.
  • Cover with eggplant slices then top with the ricotta mixture.
  • Cover with 1/3 of the mozzarella then top with remaining eggplant slices.
  • Layer remaining cheese on top then sprinkle with the Parmesan cheese.
  • Bake for 40 to 50 minutes or until dish is bubbly and top is nicely browned.
  • Let sit 15 minutes before serving (very important).

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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