Meatless Grilled Eggplant Lasagna Recipes

MEATLESS EGGPLANT LASAGNA

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.

EGGPLANT LASAGNA

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.

MEATLESS GRILLED EGGPLANT LASAGNA

Steps:

• Preheat grill to high, then turn down to med just before you put the eggplant on.
• Preheat oven to 350.
• Peel and slice eggplant lengthwise (about 1/4 inch wide) (you can stripe it or not peel it if you prefer).
• Brush or spray eggplant with olive oil and season with some of the seasoning.
• Grill eggplant 5 min a side.
• While eggplant is grilling combine 1/4 cup of the mozzarella, the rest of the seasoning, egg (optional), parmesan, ricotta, 1 tsp marinara, and garlic in a small bowl.
• Once eggplant is cooked you can put it together.
• Spray casserole pan with olive oil (optional but it prevents sticking).
• Drizzle some sauce at the bottom and make one layer of eggplant (3 slices fit in mine).
• Cover each eggplant with about a tablespoon of the cheese mixture and some shredded mozzarella.
• Repeat layers with rest of eggplant. Mine made 2 layers and I pourde the rest of the sauce and cheese over the top.
• Bake until bubbly.