Eggplant Lasagnette Recipes

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LASAGNA WITH TOMATO SAUCE AND ROASTED EGGPLANT



Lasagna With Tomato Sauce and Roasted Eggplant image

This is a great do-ahead dish. I made two of them for a dinner party during a very busy week; I roasted the eggplant one day, made the sauce another, assembled the lasagnas quickly on the morning of my dinner party and refrigerated them until I got home about an hour before my guests were due to arrive.

Provided by Martha Rose Shulman

Categories     dinner, casseroles, main course

Time 2h

Yield Serves 6

Number Of Ingredients 13

1 1/4 pounds eggplant, sliced and roasted
2 tablespoons extra virgin olive oil, plus additional for drizzling
Salt and freshly ground pepper
8 ounces ricotta cheese
1 egg
2 tablespoons water
Pinch (tiny!) of cinnamon
Salt and freshly ground pepper
2 cups marinara sauce
1/2 pound no-boil lasagna noodles
Chopped fresh basil
4 ounces fresh mozzarella, shredded (optional)
4 ounces (1 cup) freshly grated Parmesan

Steps:

  • Preheat the oven to 450 degrees. Line a baking sheet with foil and brush the foil lightly with olive oil. Slice the eggplant 1/3 inch thick, sprinkle with salt and toss with 2 tablespoons of olive oil. Place on the baking sheet and roast 15 to 20 minutes, until the slices are lightly colored on the bottom and soft to the tip of a knife. Remove from the oven, and carefully fold the foil over and crimp the edges together (be careful not to burn yourself!). Let the eggplant cool and steam in the foil packet for 20 minutes. Set aside and turn the oven down to 350 degrees.
  • Lightly oil a rectangular baking dish. Blend the ricotta cheese with the egg, water, cinnamon, and salt and pepper to taste. Set aside 1/2 cup of tomato sauce and 3 tablespoons of Parmesan to make sure you have enough for the top layer of the lasagna.
  • Spread a small spoonful of tomato sauce in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta. Spoon on a few dollops then spread it with an offset or a rubber spatula. Top the ricotta with half the eggplant, and sprinkle basil and half the mozzarella over the eggplant. Top with a layer of tomato sauce and a layer of Parmesan. Repeat the layers, then add a final layer of lasagna noodles topped with ricotta if any remains, and most importantly with the tomato sauce and Parmesan you set aside. Drizzle a little bit of olive oil over the top.
  • Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 13 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 7 grams, Sodium 676 milligrams, Sugar 9 grams, TransFat 0 grams

LOW-CARB EGGPLANT LASAGNA RECIPE BY TASTY



Low-Carb Eggplant Lasagna Recipe by Tasty image

Here's what you need: large eggplants, sea salt, olive oil, garlic, red pepper flakes, crushed san marzano tomato, fresh basil, large egg, ricotta cheese, shredded mozzarella cheese, grated parmesan cheese, italian seasoning

Provided by Crystal Hatch

Categories     Dinner

Yield 12 servings

Number Of Ingredients 12

2 large eggplants
1 teaspoon sea salt, plus more to taste
olive oil, to taste
5 cloves garlic, minced
½ teaspoon red pepper flakes
28 oz crushed san marzano tomato, 2 can
6 leaves fresh basil, thinly sliced, plus more for garnish
1 large egg
15 oz ricotta cheese, 1 container
2 cups shredded mozzarella cheese, divided
1 cup grated parmesan cheese, divided
2 teaspoons italian seasoning

Steps:

  • Preheat the oven to 375°F (190°C).
  • Cut off the ends of the eggplant, then slice lengthwise about ⅛-inch (3-mm) thick.
  • Sprinkle the eggplant slices with sea salt on both sides and let sit for 10 minutes to draw out moisture. Pat dry with paper towels to remove excess liquid.
  • Lightly grease a griddle pan with olive oil and heat over medium heat. Grill the eggplant slices for 2-3 minutes on each side, or until grill marks are visible. Remove from the pan and set aside.
  • In a medium saucepan, heat a drizzle of olive oil over medium-low heat, then add the garlic and red pepper flakes. Sauté for about 3 minutes, until the garlic is fragrant but not browned. Add the crushed tomatoes and 1 teaspoon of salt, stirring well to incorporate the garlic and red pepper. Simmer for 10 minutes, reducing the heat if the sauce begins to bubble too much. Add the basil and stir to combine. Remove from the heat and set aside.
  • In a medium bowl, beat the egg, then add the ricotta, 1½ cups (150 g) of mozzarella, ¾ cup (80 g) of Parmesan, and the Italian seasoning. Mix well to combine.
  • Assemble the lasagna. In a 9x13-inch (23x33-cm) baking dish, add enough sauce to cover the bottom of the dish and spread in an even layer. Add a layer of eggplant slices, covering the bottom of the dish completely. It's okay if the eggplant slices overlap slightly. Add a layer of the ricotta mixture and spread in a thin, even layer. Repeat with the remaining ingredients, finishing with a layer of sauce. Sprinkle the remaining mozzarella and Parmesan on top.
  • Bake for 45 minutes, until cheese is fully melted.
  • Turn the broiler on high and broil for 5 minutes, or until the cheese on top is browned and bubbly.
  • Remove the lasagna from the oven and let rest for 15-20 minutes before serving to give the lasagna time to set.
  • Serve garnished with fresh basil.
  • Enjoy!

Nutrition Facts : Calories 244 calories, Carbohydrate 16 grams, Fat 14 grams, Fiber 3 grams, Protein 14 grams, Sugar 6 grams

VEGETARIAN EGGPLANT LASAGNA



Vegetarian Eggplant Lasagna image

Healthier Vegetarian Lasagna recipe made with added roasted eggplant, tomato sauce, cheesy white sauce, and then baked to golden perfection.

Provided by Rena

Categories     Main Course

Time 1h20m

Number Of Ingredients 12

1 cup ricotta
1 cup whole milk
1/3 cup grated parmesan
3 tbsp. olive oil
1 onion (diced)
3 garlic cloves (chopped)
29 oz tomato sauce (2 (14.05 oz can))
2 tbsp. capers (chopped)
3 small eggplants
9 lasagna sheets
10 oz ball mozzarella
A large bunch of basil

Steps:

  • Heat the oven to 400°F. Grease a deep lasagna dish with a bit of oil and set aside.
  • Line 2 large baking trays with parchment paper. Cut the ends of eggplants and slice into 0.5-inch discs.
  • Lay the eggplant slices onto the prepared baking trays and sprinkle with salt and pepper. Spray with cooking oil, then bake in the preheated oven for 10 minutes.
  • In a bowl, whisk ricotta and milk. Add in the parmesan, stir well, and set aside.

Nutrition Facts : Calories 420 kcal, Carbohydrate 44 g, Protein 20 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 35 mg, Sodium 775 mg, Fiber 8 g, Sugar 14 g, ServingSize 1 serving

EGGPLANT LASAGNA



Eggplant Lasagna image

A tasty, classic Eggplant Lasagna recipe made with roasted eggplant slices and without noodles. Comforting, cheesy, and low carb. You won't miss the pasta!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 1h30m

Number Of Ingredients 14

2 large eggplants (sliced lengthwise 3/4-inch thick (about 8 slices))
3 1/2 tablespoons extra virgin olive oil (divided)
1 ½ teaspoons kosher salt (divided)
½ teaspoon black pepper (divided)
16 ounces sliced cremini (baby bella) mushrooms
3 cloves garlic (minced)
1/2 teaspoon dried oregano
1 (24-ounce) can prepared marinara-style pasta sauce of choice (I used a roasted garlic flavor)
1 (15-ounce) container part-skim ricotta cheese
1 (10 ounce) package frozen chopped spinach (thawed with excess water squeezed out)
1/2 cup grated Parmesan (divided)
1 large egg
1 cup shredded part-skim mozzarella cheese (or a blend of mozzarella and provolone)
2 tablespoons chopped fresh basil (thyme, or parsley)

Steps:

  • Position racks in the upper and lower thirds of your oven. Preheat the oven to 400 degrees F. Lightly coat 2 rimmed baking sheets with nonstick spray. Coat a 9x13-inch baking dish with nonstick spray and set aside.
  • Arrange sliced eggplant in a single layer on the 2 sheet pans-if some of your end-most eggplant slices are very curved, trim off the eggplant outermost curvy portion so that the slices lay mostly flat. Brush 2 1/2 tablespoons of the oil over both sides of all of the slices. Sprinkle 1/2 teaspoon kosher salt and ¼ teaspoon pepper over the top.
  • Roast the eggplant until it is soft and golden, about 25 minutes, flipping the slices over and swapping the pans' positions once halfway through. Remove the slices from the oven and reduce the oven temperature to 350 degrees F.
  • Meanwhile, in a large skillet heat the remaining 1/2 tablespoon oil over medium heat. Add the sliced mushrooms. Saute until the mushrooms are soft, about 7 minutes. Add the minced garlic, next ½ teaspoon kosher salt, and oregano. Cook for another 2 minutes. Remove the pan from the heat. Add the marinara pasta sauce and stir to combine.
  • In a large bowl add the ricotta, 1/4 cup Parmesan, egg, and remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Mix well, until the mixture is evenly combined. Stir in the spinach, using a fork to break it up and distribute it as evenly with the ricotta mixture as possible.
  • Spoon half of the mushroom marinara sauce on the bottom of the prepared baking dish and spread it into an even layer. Lay 4 eggplant slices on top followed by all of the ricotta mixture. Layer on another 4 slices of eggplant and finish with the remaining mushroom marinara sauce. Top with the mozzarella and remaining ¼ cup Parmesan. Bake for 25 to 30 minutes, until the cheese is melted and the lasagna is hot and bubbly. Remove from the oven and sprinkle with fresh herbs. Let rest 5 to 10 minutes, then serve.

Nutrition Facts : ServingSize 1 serving, Calories 224 kcal, Carbohydrate 14 g, Protein 12 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 47 mg, Fiber 5 g, Sugar 7 g

EGGPLANT LASAGNA RECIPE



Eggplant Lasagna Recipe image

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

2 to 3 eggplants (about 1 ½ pounds), (sliced lengthwise into ½-inch thick slices (about 12 slices))
Extra virgin olive oil
Kosher salt
1 large egg
1 15-oz tub part-skim ricotta cheese
1 ½ cup park-skim mozzarella cheese (divided)
½ cup grated Parmesan cheese (divided)
3 garlic cloves (minced)
1 teaspoon dried oregano
10 oz frozen spinach, (thawed and fully dried (wring out all the water))
1 cup packed chopped fresh parsley
½ cup packed chopped fresh basil (⅔ ounce)
Black pepper to your liking
2 cups prepared pasta sauce of choice

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

LOW-CARB EGGPLANT LASAGNA



Low-carb Eggplant Lasagna image

This Low-Carb Eggplant Lasagna recipe is made with eggplant slices, which makes it perfect for those following a low-carb or gluten-free diet. It's absolutely delicious, too!

Provided by Olivia Ribas

Categories     Main Course

Time 1h

Number Of Ingredients 8

2 large eggplants
coarse salt
15 ounces part-skim ricotta
1 large egg
½ cup freshly grated Parmesan cheese (save some to sprinkle on top)
4 cups homemade tomato sauce or your favourite sauce
16 ounces part-skim mozzarella cheese (shredded)
2 tablespoons parsley (chopped, for garnishing)

Steps:

  • Preheat oven to 375°F. Arrange the eggplant slices in a single layer on a clean surface.
  • Sprinkle the slices with coarse salt, and set aside for 10 minutes. Remove the excess moisture and salt with a paper towel.
  • In a grill pan, place the eggplant slices, and grill for about 3 minutes per side. Please, don't skip the steps 3 and 4. They are very important to avoid the lasagna becoming too soupy.
  • In a medium bowl, mix the ricotta cheese, Parmesan cheese, and an egg. Stir well.
  • In a casserole, spread some tomato sauce on the bottom. Place 5 or 6 eggplant slices on top to cover the sauce.
  • Spread some of the ricotta cheese mixture over the eggplant slices, and top with the mozzarella cheese. Repeat the layers until all your ingredients are used.
  • Top with the sauce, mozzarella, and Parmesan.
  • Bake 40 minutes covered and then 10 minutes uncovered. Let stand about 10 minutes before serving. Garnish with parsley.

Nutrition Facts : ServingSize 1 /9, Calories 223 kcal, Carbohydrate 10.6 g, Protein 18.5 g, Fat 12.4 g, Cholesterol 53 mg, Sugar 4.4 g

EGGPLANT LASAGNA



Eggplant Lasagna image

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

1 teaspoon olive oil for brushing
2 eggs
2 tablespoons water
1 cup grated Parmesan cheese
1 cup Italian-seasoned breadcrumbs
salt and ground black pepper to taste
2 large eggplants, peeled and sliced into 1/2-inch rounds
2 tablespoons olive oil
1 pound ground beef
48 ounces chunky tomato sauce (such as Prego®)
2 cups shredded mozzarella cheese

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



Eggplant Lasagna image

Love this low-carb version of traditional pasta.

Provided by Cultured Palate

Categories     Main Course

Time 1h20m

Number Of Ingredients 15

2 - 3 eggplants (depending upon size)
2 lbs Ricotta Cheese
3 eggs
2 - 10 oz pkgs frozen chopped spinach (optional)
1 tsp garlic powder
1 tsp salt
32 oz jar of spaghetti sauce OR
32 oz can tomato sauce
1 lb ground beef
2 onions (chopped)
4 cloves garlic (minced)
2 Tbsp oregano
2 Tbsp basil
6 Tbsp olive oil
1/2 tsp salt

Steps:

  • Peel the eggplant (or not - your choice) and slice lengthwise in 3/4 inch slices.

Nutrition Facts : Calories 545 kcal, Carbohydrate 23 g, Protein 28 g, Fat 38 g, SaturatedFat 15 g, Cholesterol 159 mg, Sodium 1192 mg, Fiber 7 g, Sugar 12 g, ServingSize 1 serving

EGGPLANT (AUBERGINE) AND GOAT CHEESE LASAGNETTE



Eggplant (Aubergine) and Goat Cheese Lasagnette image

This a recipe I changed slightly from a show called Season by Season with host Michael Chiarello. In the original recipe he only breads the eggplant with flour seasoned with pepper, but when I tried that it seemed too bland, so I coated them with the flour, dipped them in eggwhites, and coated them again with Italian breadcrumbs. It takes a little more time, but it is worth it! It tastes like it should come from a gourmet restaurant!

Provided by nsomniak6

Categories     One Dish Meal

Time 2h

Yield 8 serving(s)

Number Of Ingredients 24

2 cups diced red bell peppers
2 tablespoons minced garlic
2 cups diced red onions (1/4-inch dice)
4 tablespoons olive oil
2 tablespoons tomato paste
1 (28 ounce) can whole tomatoes, chopped
1 1/2 cups strong chicken stock or 1 1/2 cups vegetable stock
1 bay leaf
2 tablespoons butter
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh basil
2 1/2 lbs eggplants
salt
2 -4 cups pure olive oil or 2 -4 cups peanut oil, for frying
1 cup all-purpose flour (more as needed)
1/2 teaspoon fresh ground pepper
1 cup all whites egg white, in the carton
2 cups Italian breadcrumbs (or as much as needed to bread eggplant)
1/2 cup freshly grated parmesan cheese
1/2 cup finely chopped fresh flat-leaf parsley
1/2 cup chopped fresh basil
1/2 lb chevre cheese (fresh goat cheese)
3 tablespoons fine dry breadcrumbs

Steps:

  • Directions for the Thick tomato sauce:.
  • Heat 3 tblspns olive oil in a heavy saucepan over medium-high heat until hot.
  • Add the bell pepper and sauté until brown, about 5 minutes.
  • Add the remaining 1 tablespoon olive oil, if necessary, and the garlic, and cook briefly until light brown.
  • Add the onion and cook until brown, about 5 minutes.
  • Add the tomato paste and stir to mix well.
  • Add the tomatoes and their juice, the stock, and bay leaf.
  • Bring to a boil, reduce the heat to low, and simmer the sauce until thick, about 25 minutes, be sure to stir often to prevent scorching.
  • Add the butter, oregano, parsley, and basil and stir well. Adjust the seasoning with salt and pepper.
  • Use immediately, or let cool, cover, and refrigerate for several days, or freeze for up to 1 month.
  • Directions for the lasgnette:.
  • Cut the eggplant lengthwise into 1/8 to 1/4-inch-thick slices. Salt for 20 minutes, then rinse thoroughly and pat dry.
  • Preheat the oven to 375°F.
  • Pour the olive oil into a large skillet to a depth of 1 inch and place over medium-high heat until hot, about 350°F Meanwhile, season the flour with the pepper.
  • Dredge the slices in the flour, then dip in eggwhites, and then coat with dry breadcrumbs.
  • Fry, turning once, until browned, about 2 minutes total. Drain on paper towels. Note: The oil should be hot enough to bubble while the eggplant is cooking but be careful not to let them burn.
  • Add more oil as necessary to maintain the oil at a depth of about 1 inch.
  • Spread a thin layer of the tomato sauce in the bottom of a 2-1/2-quart baking dish. Arrange a layer of eggplant in the dish to cover the bottom completely.
  • Spoon on another layer of sauce, and sprinkle with 2 tablespoons of the Parmesan, 1 tablespoon of the parsley and basil, and dot with one-third of the chevre.
  • Repeat the layering twice, beginning with eggplant and ending with chevre.
  • Do not press down on the layers.
  • Top with the remaining eggplant and then another thin layer of sauce.
  • Sprinkle with the remaining Parmesan (about 3 tablespoons), parsley (about 2 tablespoons), and the breadcrumbs.
  • Bake until browned and bubbling, about 20-30 minutes. Do not over-brown.
  • Let rest a few minutes before cutting into squares to serve. Serve hot or warm, drizzled with the garlic or basil oil if desired.

Nutrition Facts : Calories 1006.7, Fat 77.3, SaturatedFat 17.9, Cholesterol 37.2, Sodium 989.7, Carbohydrate 59.7, Fiber 10.1, Sugar 13.8, Protein 23.2

EGGPLANT LASAGNA



Eggplant Lasagna image

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

2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices)
5 tablespoons olive oil, divided plus more for baking dish
Coarse salt and freshly ground black pepper
1 cup thinly sliced cremini mushrooms
2 garlic cloves, minced
1 tablespoon freshly chopped thyme leaves
1 (15-ounce) container whole milk ricotta cheese
3 large eggs
1 cup grated Parmesan, divided
2 tablespoons freshly chopped oregano leaves
2 cups Nona's Marinara Sauce, recipe follows
5 cloves garlic
1/4 cup plus 2 teaspoons extra virgin olive oil, divided
1 large onion, diced
3 carrots, peeled and diced
2 tablespoons tomato paste
1 cup fresh basil leaves
2 tablespoons freshly picked oregano leaves
1 (28-ounce) can crushed tomatoes

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 LASAGNETTE



EGGPLANT LASAGNETTE image

Categories     Vegetable

Yield 9 servings

Number Of Ingredients 11

2 eggplants, about 2-1/2 pounds total
Gray salt
2 to 4 cups pure olive oil or peanut oil for frying
1 cup all-purpose flour
1/2 teaspoon freshly ground pepper
1 recipe Thick Tomato Sauce or 2 Jars of Muir Glen thick tomato basil sauce
Generous 1/2 cup freshly grated Parmesan cheese
Generous 1/2 cup finely chopped fresh flat-leaf parsley
1/2 pound chabis (fresh goat cheese)
3 tablespoons fine dried breadcrumbs
Garlic oil (optional)

Steps:

  • Do not peel the eggplants. Cut them lengthwise into 1/8-inch-thick slices. Salt for 20 minutes, then rinse and dry. Pour the olive oil into a large skillet to a depth of 1 inch and place over medium-high heat until hot, about 350 F. Meanwhile, season the flour with the pepper (since the eggplant is salted, no more is necessary). Dredge the slices in the flour and fry, turning once, until browned, about 2 minutes total. Drain on paper towels. The oil should be hot enough to bubble gaily while the eggplant is cooking. Add more oil as necessary to maintain the oil at a depth of about 1 inch. Preheat the oven to 375 F. Spread a thin layer of the tomato sauce in the bottom of a 2-1/2-quart baking dish. A shallow dish (about 2 inches deep) is best. Arrange a layer of eggplant in the dish to cover the bottom completely. Spoon on another layer of sauce, and sprinkle with 2 tablespoons of the Parmesan, 1 tablespoon of the parsley, and dot with one-third of the chabis. Repeat the layering twice, beginning with eggplant and ending with chabis. Do not press down on the layers. Top with the remaining eggplant and then another thin layer of sauce. Sprinkle with the remaining Parmesan (you should have about 3 tablespoons), parsley (about 2 tablespoons), and the breadcrumbs. (The dish can be made to this point a day ahead, covered and refrigerated. Return to room temperature before baking, or add another 10 minutes or so if baking straight from the refrigerator.) Bake until browned and bubbling, about 30 minutes. Do not over-brown. Let rest a few minutes before cutting into squares to serve.

More about "eggplant lasagnette recipes"

CLASSIC EGGPLANT LASAGNA - THESTAYATHOMECHEF.COM
classic-eggplant-lasagna-thestayathomechefcom image
2018-06-18 Instructions. Preheat oven to 400 degrees F. Lightly grease 2 baking sheets. Lay eggplant slices out onto prepared baking sheets into a single layer. …
From thestayathomechef.com
5/5 (6)
Total Time 1 hr 20 mins
Category Main Course
Calories 394 per serving
  • Lay eggplant slices out onto prepared baking sheets into a single layer. Drizzle lightly with olive oil and season with salt and pepper. Roast in the preheated oven until tender, about 25 minutes, turning halfway through.
  • Meanwhile, in a large pot over medium heat, add in ground sausage or ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in fresh basil, oregano, ½ teaspoon salt, pepper, and ¼ cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine. Stir well and bring to a simmer. Reduce heat to low and simmer 30 minutes (or up to 4 hours).
  • In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, ½ teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.


MUSHROOM AND BURRATA LASAGNETTE RECIPE | BON APPéTIT
mushroom-and-burrata-lasagnette-recipe-bon-apptit image
2015-09-22 Preheat oven to 425°. Heat 1 Tbsp. butter and 1 Tbsp. oil in a large skillet over medium-high. Add half of mushrooms, season with salt and pepper, and cook, …
From bonappetit.com
3.7/5 (17)
Estimated Reading Time 2 mins
Servings 2
  • Preheat oven to 425°. Heat 1 Tbsp. butter and 1 Tbsp. oil in a large skillet over medium-high. Add half of mushrooms, season with salt and pepper, and cook, stirring occasionally, until browned and starting to crisp, 8–10 minutes. Transfer to a medium bowl. Repeat with 1 Tbsp. butter, 1 Tbsp. oil, and remaining mushrooms. Return all mushrooms to skillet (reserve bowl) and add shallot, wine, and remaining 1 Tbsp. butter. Cook, stirring occasionally, until skillet is dry, about 5 minutes. Return mushrooms to bowl.
  • Working in batches, cook pasta in a large pot of boiling salted water, stirring occasionally, until just softened, about 30 seconds. (If using dried noodles, cook until al dente.) Transfer noodles to a large rimmed baking sheet as you go, brushing with oil and overlapping as needed.
  • Spread a thin layer of ricotta mixture in a small baking dish and top with a pasta sheet (if using dried, use 2 noodles side by side). Spread a large spoonful of ricotta mixture over pasta, scatter some mushrooms over, then a few pieces of burrata. Top evenly with some Parmesan and 1 tsp. marjoram leaves. Repeat layering process (starting with noodles and ending with marjoram) 5 more times; finish with the last of the Parmesan and a grind or two of pepper.


EASY KETO EGGPLANT LASAGNA RECIPE | WHOLESOME YUM
easy-keto-eggplant-lasagna-recipe-wholesome-yum image
2020-07-31 IStore this classic eggplant lasagna recipe in the refrigerator for 3-4 days. Can eggplant lasagna be frozen? Yes, you can freeze eggplant keto lasagna for 2-3 …
From wholesomeyum.com
5/5 (70)
Total Time 1 hr
Category Main Course
Calories 426 per serving
  • While the eggplant is roasting, heat oil in a large pan over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant. Add the ground beef. Season with sea salt and black pepper. Cook until browned (about 10 minutes), breaking apart the meat with a spoon or spatula.
  • While the meat sauce simmers, make the cheese filling. In a small bowl, stir together the ricotta cheese, Parmesan cheese, and egg.
  • Line the bottom of a 9x13 in (23x33 cm) glass or stoneware casserole dish with a single layer of roasted eggplant slices (typically 6 slices for a layer). Top with the ground beef marinara mixture. Spread the ricotta mixture on top. Sprinkle with shredded mozzarella cheese. Repeat the layers again, with shredded mozzarella last.


BEST EGGPLANT LASAGNA RECIPE | MYRECIPES
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2019-07-11 Our eggplant lasagna is a delicious, crowd-pleasing dinner that results from swapping traditional lasagna noodles for slabs of fresh eggplant. Besides being a …
From myrecipes.com
5/5 (6)
Total Time 2 hrs 30 mins
Servings 8
  • Preheat oven to 400°F. Cut eggplant into 12, (3/8-in.-thick) slices. Arrange eggplant on a wire rack set in a rimmed baking sheet. Bake in preheated oven until slightly dried out, about 15 minutes. Set aside. Bake in 2 batches, if necessary.
  • Heat a large skillet over medium-high. Add beef to skillet; cook, stirring occasionally to break up chunks, until well browned, 7 to 8 minutes. Add onion, bell pepper, garlic, salt, black pepper, and crushed red pepper; cook, stirring occasionally, until tender, about 4 minutes. Stir in marinara. Reduce heat to medium; cook, stirring occasionally for 10 minutes. Remove from heat.
  • Spread 1/2 cup meat sauce in bottom of a greased 13- x 9-inch glass baking dish. Arrange 3 pieces of eggplant in a single layer over sauce. Top with 3/4 cup meat sauce, 1/2 cup ricotta mixture, and 4 ounces of shredded mozzarella. Repeat layers 3 more times. Top with fresh mozzarella pieces, and sprinkle with thyme. Cover with aluminum foil, and bake at 400°F for 45 minutes. Remove foil, and bake until top is browned, another 30 to 35 minutes. Remove from oven, and let stand 15 minutes before cutting.


EASY EGGPLANT LASAGNA | KITCHN
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2019-08-14 Some eggplant lasagna recipes ask you to grill the eggplant slices instead. While this imparts a nice smoky flavor, I find that grilling individual slices is too …
From thekitchn.com
Estimated Reading Time 4 mins


10 BEST EGGPLANT LASAGNA WITH RICOTTA CHEESE RECIPES | …
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2021-10-03 Cheesy Eggplant Lasagna Baking Beauty. black pepper, salt, fresh basil leaves, eggplants, vegetable and 10 more. Spinach & Eggplant Lasagna Divalicious Recipes. ricotta cheese, Parmesan cheese, salt, olive oil, nutmeg, eggplants and 4 …
From yummly.com


CHEESY EGGPLANT LASAGNA - CRUNCHY CREAMY SWEET
2019-09-09 In a medium mixing bowl, stir together ricotta cheese, egg and Parmesan cheese. Set aside. Preheat oven to 375 degrees F. Spread a thin layer of sauce on the bottom of a 13" x 9" dish. …
From crunchycreamysweet.com
5/5 (4)
Total Time 55 mins
Category Main Course
Calories 492 per serving
  • Prepare eggplant: trim both ends of each eggplant. Trim skin, if desired. Slice eggplant lengthwise into about 1/4" slices. Layer them on cooling rack set over baking sheet, salt on both sides and let sit for 30 minutes. You will notice moisture on the surface of each slice. Dab it away with a paper towel. You can also place the salted slices on a baking sheet and bake in 375 degrees F oven for 20 minutes.


EGGPLANT (AUBERGINE) AND GOAT CHEESE LASAGNETTE RECIPE
Eggplant (Aubergine) and Goat Cheese Lasagnette eggplants, tomatoes, tomato, chicken, egg, onions, cheese, flour, breadcrumbs, parsley, butter, garlic, basil, oregano Ingredients Thick tomato sauce2 cups diced red bell peppers 2 tablespoons minced garlic 2 cups diced red onions (1/4-inch dice) 4 tablespoons olive oil 2 tablespoons tomato paste 1 (28 ounce) can whole tomatoes, chopped 1 1/2 ...
From recipenode.com


LASAGNETTE OF EGGPLANT WITH GOAT CHEESE RECIPE | EAT YOUR ...
Save this Lasagnette of eggplant with goat cheese recipe and more from The Tra Vigne Cookbook: Seasons in the California Wine Country to your own online collection at EatYourBooks.com
From eatyourbooks.com


EGGPLANT AUBERGINE AND GOAT CHEESE LASAGNETTE RECIPES
Drizzle the olive oil over the slices of eggplant and toss to coat. Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side. Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side.
From tfrecipes.com


EGGPLANT LASAGNETTE ALLA PARMIGIANA RECIPE | EAT YOUR BOOKS
Kduncan on October 22, 2019 . Overall a very complex recipe, that has lots of steps to make. It was worth it though, great flavor with the mix of ricotta and eggplant.
From eatyourbooks.com


LASAGNETTE ALLA PARMIGIANA - JOANNE WEIR
Lasagnette alla Parmigiana. Recipes ; Mains; Lasagnette alla Parmigiana; Print . This recipe is from my friend, Ilaria Bercini, who said she makes it "j ust like my mother and grandmother used to do!". Serves 4-6. Ingredients. 200 grams or 7 oz. all-purpose flour 2 large eggs, beaten For the filling: Extra virgin olive oil 1 clove garlic, crushed 1 shallot, diced 1 large eggplant 14 oz Mutti ...
From joanneweir.com


LASAGNA RECIPES | ALLRECIPES
This is a mouth tingling recipe with ricotta, feta, eggplant, tomato, pesto, pumpkin, Parmesan and mozzarella. By BLACK_CAT52. Chef John's Lasagna. Chef John's Lasagna . Rating: 4.85 stars. 403 . There are only two things you need for great lasagna: a thick, rich, super-meaty meat sauce and lots of it, and a ricotta filling where only the finest cheeses are welcomed. For the sauce, I love a ...
From allrecipes.com


EGGPLANT (AUBERGINE) AND GOAT CHEESE LASAGNETTE | FOOD.COM ...
Oct 29, 2017 - This a recipe I changed slightly from a show called Season by Season with host Michael Chiarello. In the original recipe he only breads the eggplant with flour seasoned with pepper, but when I tried that it seemed too bland, so I coated them with the flour, dipped them in eggwhites, and coated them again with Italian b…
From in.pinterest.com


EGGPLANT LASAGNETTE RECIPES
Sprinkle the eggplant slices with sea salt on both sides and let sit for 10 minutes to draw out moisture. Pat dry with paper towels to remove excess liquid. Lightly grease a griddle pan with olive oil and heat over medium heat. Grill the eggplant slices for 2-3 minutes on each side, or until grill marks are visible. Remove from the pan and set ...
From tfrecipes.com


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