Italian Eggplant Meat Lasagna Recipes

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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 WITH SPICY ITALIAN SAUSAGE MEAT SAUCE



Eggplant Lasagna with Spicy Italian Sausage Meat Sauce image

This Eggplant Lasagna with Spicy Italian Sausage Meat Sauce is not your average pasta-based lasagna. Slices of eggplant are used in lieu of pasta noodles. Spicy Italian sausage, béchamel sauce, fresh herbs and mozzarella cheese are added in the layering of the casserole.

Provided by Pat Nyswonger

Categories     Casseroles

Time 1h30m

Number Of Ingredients 21

3 medium-size eggplants
3-4 tablespoons olive oil
1 pound bulk spicy Italian sausage
1 medium onion
4 cloves garlic, crushed or grated
1 tablespoon dried Italian seasoning mix
1/2 cup red wine
1 25-oz. jar marinara sauce
5 tablespoons unsalted butter
2 garlic cloves, chopped
1/3 cup (40 g) all-purpose flour
1/2 teaspoon sea salt
1/8 teaspoon freshly grated black pepper
4 1/2 cups 2% milk
1/2 cup chopped fresh basil
2 tablespoons chopped fresh oregano
1/2 cup chopped fresh parsley
16 ounces Mozzarella cheese, shredded
4 ounces Parmesan cheese, grated
2 tablespoons chopped parsley for garnish
Fresh basil sprigs for garnish

Steps:

  • Preheat the oven to 400°F.
  • Brush 2 baking sheets lightly with olive oil
  • Spray a 9x13-inch baking dish with oil-spray
  • Cut off the tops from the eggplants and cut them lengthwise into 1/4-inch thick slices. Arrange eggplant slices on the baking sheets. Brush each slice with oil and bake 20 minutes, turning slices and rotating the baking sheet when halfway through the baking process. Remove from oven and allow to cool.
  • In a large skillet set over medium-high heat, add the sausage and break up with a wooden spoon or fork. Cook, while continuing to stir occasionally, until lightly browned. Drain off and discard the accumulated fat, push the sausage to one side and add the chopped onions, garlic and seasoning mix. Cook and stir until the onions are translucent. Add the wine and cook for 1 minute to burn of the alcohol. Add the marinara sauce, stir to combine well. Increase the heat to high and bring the sauce to a boil then lower the heat and simmer the sauce to reduce the volume. Remove from the heat and reserve.
  • Add the butter to a large saucepan set over medium heat and when it has melted add the garlic and cook for a few seconds until fragrant. Add the flour, salt and pepper and cook, stirring until a pale golden color. Add the milk slowly while whisking constantly, bring to a boil and whisk until thick and smooth, about 8-10 minutes. Remove from the heat and set reserve.
  • Add the chopped fresh herbs to a small dish and reserve.
  • Add 1 cup of the béchamel sauce to the bottom of the prepared baking dish. Add slices of eggplant alternating positions to fit the dish. Add 1 cup of the meat mixture, spread 1 cup of the béchamel sauce over the meat sauce and sprinkle with 1/3 of the shredded mozzarella, add 1/3 of the fresh herb mixture. Continue with the remaining layers......eggplant, meat sauce, béchamel sauce, mozzarella and fresh herbs, finishing with the grated Parmesan.
  • Using a piece of foil large enough to cover the dish, spray the underside with non-stick oil and cover the dish. Transfer the lasagna to the middle of the oven and bake for 30 minutes, remove the foil and continue to bake for another 15 minutes until bubbly and golden brown. Transfer from the oven and cool for 15 minutes, Garnish with parsley or basil before serving.

Nutrition Facts : Calories 486 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 81 milligrams cholesterol, Fat 34 grams fat, Fiber 6 grams fiber, Protein 24 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 1125 grams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

MEATLESS EGGPLANT LASAGNA



Meatless Eggplant Lasagna image

Meatless Monday done right!

Provided by Jrocks

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 9

Number Of Ingredients 19

cooking spray
2 large eggs, lightly beaten
1 tablespoon water
2 cups panko bread crumbs
¼ cup grated Parmigiano-Reggiano cheese
2 eggplants, peeled and sliced into 1/2-inch rounds
1 (16 ounce) container ricotta cheese
½ cup chopped fresh basil
1 large egg, lightly beaten
¼ cup grated Parmigiano-Reggiano cheese
1 ½ teaspoons minced garlic
½ teaspoon crushed red pepper
¼ teaspoon salt
1 (24 ounce) jar marinara sauce
1 yellow bell pepper, diced
1 green bell pepper, diced
¼ teaspoon salt
8 ounces thinly sliced mozzarella cheese
¾ cup finely grated Fontina cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Coat 2 baking sheets and a 9x13-inch baking dish with cooking spray.
  • Stir together 2 eggs and water in a shallow dish. Combine panko and Parmigiano-Reggiano cheese in a second shallow dish. Dip eggplant slices in egg mixture and dredge in panko mixture, pressing gently to adhere and shaking off excess. Place on prepared baking sheets.
  • Bake in the preheated oven until golden, turning once and rotating baking sheets after 15 minutes, about 30 minutes total.
  • Combine ricotta cheese, basil, 1 egg, Parmigiano-Reggiano, garlic, red pepper, and salt in a bowl to make filling.
  • Spoon 1/2 cup marinara sauce into the prepared baking dish. Layer 1/2 the eggplant slices over sauce and sprinkle with 1/8 teaspoon salt. Top with 3/4 cup marinara sauce. Spread 1/2 the ricotta mixture on top; add 1/2 the yellow and green bell peppers and top with 1/3 the mozzarella cheese and 1/4 the Fontina cheese. Repeat layers, ending with 1 cup marinara sauce. Cover tightly with aluminum foil coated with cooking spray.
  • Bake in the preheated oven for 35 minutes.
  • Remove aluminum foil; top with remaining mozzarella cheese and Fontina cheese. Continue baking until sauce is bubbly and cheese melts, about 10 minutes more. Cool 10 minutes before serving.

Nutrition Facts : Calories 384.7 calories, Carbohydrate 39.9 g, Cholesterol 111.9 mg, Fat 17.5 g, Fiber 6.5 g, Protein 24 g, SaturatedFat 9.2 g, Sodium 954.5 mg, Sugar 11.1 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 BEEF LASAGNA



Eggplant Beef Lasagna image

This lasagna recipe eliminates the pasta and uses eggplant instead. It's easy and delicious AND lower carb!

Provided by tamtamg

Categories     Meat

Time 1h

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 13

4 medium eggplants, peeled (my preference but leave peel on if you like it)
2 tablespoons olive oil
1 1/4 lbs ground beef
16 ounces ricotta cheese
8 ounces shredded mozzarella cheese
4 ounces shredded parmesan cheese
15 1/4 ounces crushed tomatoes
8 ounces tomato sauce
4 ounces chopped garlic
8 ounces chopped onions
2 teaspoons italian seasoning
1 teaspoon all purpose Greek seasoning
salt or pepper

Steps:

  • Heat oven to 400 degrees, slice eggplant into ½ inch slices, coat with olive oil salt and pepper. Lie flat on cookie sheet and bake until tender (about 15 minutes).
  • In small saucepan, sauté onion and garlic until tender. Add can crushed tomatoes with 1 tsp Italian seasoning. Simmer for about 10 minutes.
  • Brown ground beef with 1 tsp greek seasoning, 1tsp Italian seasoning, add tomato sauce and stir through. Adjust with salt if needed.
  • Reduce oven to 350 degrees. In 9x9 pyrex casserole dish, put layer of crushed tomato mixture and spread around on bottom, add layer of cooked eggplant, spread layer of ricotta cheese, add layer of beef, layer of mozzarella, and repeat all layers, ending with the layer of crushed tomatoes, topped by the parmesan cheese. Put in oven for 30 minutes until lightly browned on top. Let set for about 15 minutes before slicing. Delicious!

Nutrition Facts : Calories 739, Fat 43.9, SaturatedFat 21.1, Cholesterol 151, Sodium 962.3, Carbohydrate 42.1, Fiber 15.5, Sugar 12.8, Protein 49.1

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