Eggplantlasagna Recipes

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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

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

Provided by Food Network

Number Of Ingredients 9

1 eggplant sliced thin and purged
1/4 cup rock salt
3/4 cup vegetable oil
2 cups tomato puree
2 teaspoons oregano
1 tablespoon chopped garlic
2 cups grated mozzarella cheese
1/2 cup Parmesan cheese
Pepper to taste

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



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 LASAGNA



Eggplant Lasagna image

Make and share this Eggplant Lasagna recipe from Food.com.

Provided by Mrs. Hughes

Categories     One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

8 ounces lasagna noodles
1 cup dried breadcrumbs
1/2 teaspoon salt
2 eggs
1 medium eggplant, cut in 1/2 inch slices
1/4 cup salad oil
1 (16 ounce) mozzarella cheese
1 (29 ounce) jar meatless spaghetti sauce
1/4 cup parmesan cheese

Steps:

  • About 1/2 hour before serving:.
  • Preheat oven to 350 degrees.
  • Prepare noodles and drain.
  • While noodles are cooking:.
  • Place bread crumbs and 1/2 teaspoon salt on waxed paper.
  • In small dish, beat eggs with 2 tablespoons water.
  • Dip eggplant into egg mixture then in crumbs.
  • Cook eggplant in hot oil a few at a time.
  • In a greased 13 X 9 inch baking dish, layer noodles, then eggplant slices, then mozzarella cheese, then spaghetti sauce.
  • Repeat layers.
  • Sprinkle with parmesan cheese.
  • Bake 30 minutes, uncovered.

Nutrition Facts : Calories 486.4, Fat 23.8, SaturatedFat 9.8, Cholesterol 100.4, Sodium 1274.3, Carbohydrate 45.3, Fiber 3.9, Sugar 8.5, Protein 22.8

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

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