Eggplant Parm Lasagna Recipes

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EGGPLANT PARMESAN LASAGNA

Layers of frozen breaded eggplant, no-cook noodles, marinara sauce, tomatoes, and two cheeses make this lasagna extra-easy and super-tasty.

Provided by JackieOhNo

Categories     One Dish Meal

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 8



Eggplant Parmesan Lasagna image

Steps:

  • Preheat oven to 400 degrees. Lightly coat 13x9-inch baking dish with cooking spray. In large bowl, combine marinara sauce and tomatoes with their juices. In separate bowl, combine ricotta and seasoning. Spread 1 cup sauce mixture over bottom of baking dish.
  • Layer 3 lasagna noodles, half of ricotta mixture, 3 noodles, 1 cup sauce, half of eggplant and 1 cup mozzarella over sauce in dish. Repeat layers once, reserving 1 cup mozzarella. Top with remaining sauce.
  • Cover with foil; bake 30 minutes. Uncover, bake until bubbly, about 10 minutes. Sprinkle with remaining mozzarella. Bake until cheese is melted and lightly browned, about 10 minutes. Let cool 20 minutes before serving. Garnish with basil, if desired.

1 (24 ounce) jar marinara sauce
2 (14 1/2 ounce) cans diced tomatoes with garlic, basil and oregano
1 (15 ounce) container ricotta cheese
1/4 teaspoon italian seasoning
1 (8 ounce) package no-boil lasagna noodles (12 noodles)
1 (16 ounce) package frozen eggplants, cutlets (breaded Italian-style)
3 cups shredded mozzarella cheese (12 oz.)
basil sprig (optional)

EGGPLANT PARM LASAGNA

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

Provided by Food.com

Categories     Vegetable

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 15



Eggplant Parm Lasagna image

Steps:

  • Preheat oven to 375 degrees F. Line a baking sheet with a cooling rack. Lightly coat a 9x13-inch baking dish with 2 tablespoons olive oil. Season eggplant slices with salt, then place in a colander set over a plate. Set aside.
  • Combine panko, Italian seasoning, 1 cup parmesan cheese, 1 teaspoon salt and 1/4 teaspoon ground black pepper in the bowl of a food processor. Pulse to combine until finely ground, then transfer crumbs to a shallow dish or bowl. Place eggs and flour in separate shallow dishes or bowls.
  • To prepare eggplant, dredge each slice on both sides in the flour, then eggs, then the panko parmesan mixture and place on the cooling rack. Heat 3/4 cup olive oil in a large skillet over medium heat. Working in batches, fry the eggplant until golden and crisp, about 2 minutes per side. Add additional olive oil if needed during frying. Drain fried eggplant on a towel-lined plate.
  • In a large bowl, stir to combine ricotta cheese, 1/2 cup parmesan cheese, 1/4 cup chopped parsley, and salt and pepper to taste.
  • To assemble lasagna, spoon 1/2 cup marinara sauce into the bottom of the pan, spreading to coat. Top with 4 lasagna noodles, then 1/3 of the ricotta mixture, a layer of eggplant, 1 cup marinara sauce and 1 cup shredded mozzarella. Repeat layering twice more and top last layer of lasagna noodles with sauce, 1 1/2 cups shredded mozzarella and 2 tablespoons chopped parsley. Cover with foil and bake for 30 minutes. Uncover and continue to bake for 10 minutes.
  • Let sit 10 minutes, then slice and serve. Top with sliced basil.

2 tablespoons olive oil, plus 3/4 -1 cup
2 medium eggplants, peeled and sliced into 1/2-inch rounds (about 3 pounds)
4 cups panko breadcrumbs
2 teaspoons italian seasoning
1 cup finely grated parmesan cheese, plus 1/2 cup
6 large eggs, beaten
1 cup all-purpose flour
kosher salt
ground black pepper
1 lb ricotta cheese
1/4 cup chopped parsley, plus 2 tablespoons
4 cups marinara sauce
3 1/2 cups shredded mozzarella cheese
12 oven-ready lasagna noodles
1/2 cup sliced basil

EGGPLANT MATZO LASAGNA

Here's a great way to turn a classic comfort dish into a Passover-friendly crowd pleaser. Matzo is swapped in for pasta and layered with matzo-coated eggplant, creamy ricotta, homemade tomato sauce and (of course!) lots of mozzarella. It just might become a staple for many holidays to come.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield 6 to 8 servings

Number Of Ingredients 30



Eggplant Matzo Lasagna image

Steps:

  • For the tomato sauce: Heat the oil in a large heavy-bottomed pot over medium heat. Add the onions and 1/2 teaspoon salt. Cook, stirring, until the onions are translucent and very soft, about 10 minutes. Add the garlic, oregano and red pepper and cook until fragrant, about 30 seconds. Add the tomato paste and cook, stirring constantly, until the tomato paste deepens in color, about 4 minutes. Add the wine and cook, scraping the bottom of the pot, until the liquid mostly evaporates, about 3 minutes. Add the crushed and diced tomatoes, 2 teaspoons salt and several grinds of black pepper. Rinse out each tomato can with 1/2 cup of water and add it to the sauce. Bring to a boil, reduce the heat and simmer until reduced by about one-fourth and thickened, about 1 hour.
  • Blend the sauce with an immersion blender until smooth. Adjust the seasoning with salt and pepper and stir in the basil. Set aside (see Cook's Note).
  • For the eggplant: Arrange the eggplant slices on a rack set over a baking sheet and sprinkle with 1 tablespoon salt. Set aside to draw moisture out from the eggplant, flipping them over halfway through, about 30 minutes.
  • Combine the matzo meal, thyme, oregano, 1 teaspoon salt and several grinds of black pepper in a shallow bowl. Whisk the eggs, 1/2 teaspoon salt and several grinds of black pepper together in another shallow bowl.
  • Blot the eggplant slices very dry on both sides with paper towels. Working one slice at a time, dip the eggplant into the egg mixture, allowing excess to drip back into the bowl, then dredge it in the matzo mixture, pressing gently to coat. Place coated slices back on the rack and repeat with the remaining eggplant.
  • Pour enough oil into a large skillet to reach a depth of about 1/4 inch and heat over medium-high heat until very hot and shimmering and a slice of eggplant immediately sizzles as when it touches the oil. Working in batches, fry the slices until golden brown on both sides, about 4 minutes per side. Place cooked eggplant back on the rack to drain and season lightly with salt while hot. Repeat until all the eggplant is fried.
  • For the ricotta filling: In a medium bowl, stir the ricotta, Parmesan, egg, basil, garlic powder, 1/2 teaspoon salt and several grinds of black pepper together. Refrigerate until ready to assemble the lasagna.
  • To assemble the lasagna: Preheat the oven to 400 degrees F. Spray all sides of a 9-by-13-inch baking pan or casserole dish at least 2 1/2 inches deep with nonstick spray. Set aside 3/4 cup of the tomato sauce, 3/4 cup of the ricotta filling and 1 1/2 cups mozzarella.
  • Spread 1 cup tomato sauce evenly over the bottom of the dish. Top the sauce with full sheets of matzo, then break others to fit as needed. Spread 3/4 cup ricotta filling evenly over the matzo with a small offset spatula. Layer one-third of the eggplant over the ricotta, top with one-third of the mozzarella and top with one-third of the remaining sauce. Repeat the layers of matzo, ricotta, eggplant, mozzarella and sauce two more times. Add a final layer of matzo, then spread with the reserved 3/4 cup ricotta, the reserved 3/4 cup sauce and sprinkle with the 1 1/2 cups reserved mozzarella and 3 tablespoons Parmesan.
  • Spray a piece of foil large enough to fit over the baking dish generously with nonstick spray and cover the baking dish tightly. Place on a baking sheet and bake until the matzo is soft and the sauce is bubbling, about 45 minutes. Remove the foil and continue to bake until the mozzarella is lightly browned in spots, 15 to 20 minutes longer. Allow to rest for 10 minutes before serving.

4 tablespoons extra-virgin olive oil
2 small onions, finely chopped
Kosher salt
4 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/4 cup tomato paste
3/4 cup dry red wine
One 28-ounce can crushed tomatoes
One 28-ounce can diced tomatoes
Freshly ground black pepper
2 tablespoons chopped fresh basil
2 medium eggplants (about 2 1/2 pounds total), sliced into 1/2-inch rounds
Kosher salt
1 1/4 cups matzo meal
1 tablespoon dried thyme
1 tablespoon dried oregano
Freshly ground black pepper
2 large eggs
Canola oil, or other neutral oil such as sunflower or grapeseed, for frying
2 1/2 cups whole milk ricotta
3/4 cup grated Parmesan
1 large egg
1/3 cup chopped fresh basil
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
Nonstick spray
One 11-ounce box matzo (preferably egg or lightly salted)
1 1/2 pounds whole-milk mozzarella, shredded (about 5 cups)
3 tablespoons grated Parmesan

EGGPLANT LASAGNA

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



Eggplant Lasagna image

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.

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

EGGPLANT PARMESAN LASAGNA (LOWER FAT)

This tastes just like the classic eggplant Parmesan layered between noodles, four cheeses and tomato sauce! Serve with a side salad and some garlic bread for a wonderful meal. Originally from a May 2001 food section in the Houston Chronicle

Provided by Leslie in Texas

Categories     One Dish Meal

Time 1h35m

Yield 9 serving(s)

Number Of Ingredients 14



Eggplant Parmesan Lasagna (Lower Fat) image

Steps:

  • Preheat oven to 450°.
  • Coat a baking sheet with cooking spray.
  • In a small bowl,combine 2 egg whites and egg, stirring with a whisk.
  • Dredge eggplant slice in flour,dip in egg mixture,and dredge in breadcrumbs. Repeat procedure with remaining eggplant, flour,egg mixture and breadcrumbs.
  • Place slices in a single layer on the baking sheet.
  • Coat tops of slices with cooking spray and bake 20 minutes, turning over after 10 minutes.
  • Remove from baking sheet and cool.
  • Reduce oven temperature to 375°.
  • In a large bowl, combine 1 cup mozzarella cheese, 3 tablespoons parmesan, oregano, basil, ricotta, cottage cheese and remaining egg white and mix well.
  • Coat a 9x13-inch baking dish with cooking spray.
  • Spread 1/4 cup pasta sauce in the bottom of dish.
  • Arrange 4 lasagna noodles slightly overlapping over the pasta sauce; top with half of cheese mixture, half of eggplant slices and 3/4 cup pasta sauce.
  • Repeat layers, ending with noodles.
  • Spread remaining pasta sauce on top and sprinkle with remaining mozzarella and parmesan cheeses.
  • Cover and bake 15 minutes.
  • Uncover and bake an additional 35 minutes, or until cheese melts.
  • Let stand 5 minutes and serve.

Nutrition Facts : Calories 436.1, Fat 15.1, SaturatedFat 8.8, Cholesterol 75.4, Sodium 833.2, Carbohydrate 42, Fiber 3.5, Sugar 4.4, Protein 32.2

3 large egg whites, divided
1 large egg
1 lb eggplant, cut crosswise into1/4 inch slices
3 tablespoons flour
1 cup Italian seasoned breadcrumbs
olive oil flavored cooking spray
2 cups part-skim mozzarella cheese, shredded and divided
5 tablespoons parmesan cheese, grated
1 teaspoon dried oregano
1 teaspoon dried basil
1 (15 ounce) carton part-skim ricotta cheese
1 (12 ounce) carton 1% fat cottage cheese
1 (26 ounce) bottle fat free tomato basil pasta sauce
12 lasagna noodles, cooked

EGGPLANT LASAGNA

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



Eggplant Lasagna image

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

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

TRADITIONAL EGGPLANT PARMIGIANA

Layers of rich red sauce, meaty fried eggplant, and melted cheese... Are you hungry yet? Our method for eggplant parmigiana is sure to satisfy.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 2h

Number Of Ingredients 10



Traditional Eggplant Parmigiana image

Steps:

  • In a colander, toss eggplant with 2 teaspoons salt. Let stand 30 minutes. Arrange slices in a single layer on a dish towel and roll up tightly to extract excess water.
  • Meanwhile, in a medium pot, bring tomatoes and garlic to a boil. Reduce heat and cook at a rapid simmer until thickened, 30 minutes.
  • In a shallow dish, combine breadcrumbs and 1/4 cup Parmesan; season with salt and pepper. Put flour and eggs in two more shallow dishes. Coat eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Coat with breadcrumbs.
  • Preheat oven to 400 degrees. In a large straight-sided skillet, heat oil over medium-high (a few breadcrumbs should sizzle when added). In batches, fry eggplant until golden brown and tender, 2 to 3 minutes per side. Drain on a paper-towel-lined baking sheet.
  • Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Top with half the eggplant, overlapping slices slightly, 2 cups sauce, and half the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella, then sprinkle with remaining 1/4 cup Parmesan.
  • Bake until sauce is bubbling and cheese is golden, about 30 minutes. Let cool 15 minutes before serving.

Nutrition Facts : Calories 447 g, Fat 25 g, Fiber 7 g, Protein 28 g, SaturatedFat 4 g

2 medium eggplants (1 1/2 pounds total), cut into 1/4-inch rounds
Coarse salt and pepper
2 cans (28 ounces each) whole peeled tomatoes, pureed
3 cloves garlic, smashed and peeled
1 1/2 cups plain dried breadcrumbs
1/2 cup grated Parmesan or Pecorino Romano (2 ounces), divided
1 cup all-purpose flour
3 large eggs, lightly beaten
1 cup vegetable oil
1 pound fresh mozzarella, thinly sliced

EGGPLANT LASAGNA

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



Eggplant Lasagna image

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

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

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From gourmetliving.org


EGGPLANT PARMESAN LASAGNA RECIPE | MYRECIPES
Step 3. Combine 1 cup shredded mozzarella, 3 tablespoons Parmesan, oregano, basil, ricotta, cottage cheese, and 1 egg white in a large bowl. Step 4. Spread 1/4 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 lasagna noodles slightly overlapping over the pasta sauce; top with half of cheese mixture ...
From myrecipes.com


KETO EGGPLANT LASAGNA CASSEROLE RECIPE - LOW CARB YUM
Slice eggplant lengthwise into thin strips. Fry eggplant slices in a little oil until brown and softened. Line bottom of an 8×8 baking dish with half cooked eggplant. Mix egg with cottage cheese, parmesan cheese, and ¼ cup of the mozzarella cheese. Spread half cheese mixture over eggplant.
From lowcarbyum.com


EGGPLANT PARMESAN LASAGNA RECIPE - FLAVORITE
1/4 cup shredded Parmesan cheese. Preheat oven to 450°F. Line a baking sheet with foil and brush with 1/2 teaspoon oil; spread eggplant in a single layer on baking sheet and roast for 15 minutes. Remove from oven; pull up foil and seal edges to close. Let stand 15 minutes to allow eggplant to steam until tender.
From flavorite.net


CHICKEN & EGGPLANT PARM LASAGNA | TASTEMADE
8 large eggs. 4 cups Italian breadcrumbs. 1 teaspoon kosher salt, plus more for seasoning. 1/2 teaspoon freshly ground black pepper, plus more for seasoning. 1/2 teaspoon ground fennel. 6 to 8 boneless, skinless chicken cutlets. 1 large Italian globe eggplant, cut crosswise into 1/4-inch-thick slices (12 to 16 slices) 4 cups store-bought tomato ...
From tastemade.com


CLASSIC EGGPLANT LASAGNA - THE STAY AT HOME CHEF
Instructions. Preheat oven to 400 degrees F. Lightly grease 2 baking sheets. 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 …
From thestayathomechef.com


EGGPLANT PARMIGIANA - LIDIA
Preheat the oven to 375 degrees F. Heat the tomato sauce to simmering, if cold or frozen, in a small saucepan over medium heat. Ladle enough sauce into a 9 x 13-inch baking dish to cover the bottom. Sprinkle with an even layer of grated cheese and top with a layer of fried eggplant, pressing it down gently.
From lidiasitaly.com


EGGPLANT LASAGA RECIPE! | FEASTING AT HOME
Spread 3/4 cup of marinara sauce on the bottom of a greased baking dish. Use either a 13 x 9-inch baking dish or a 11 to 12-inch round baking dish. Add the lasagna noodles, add 3/4 cups more sauce, then overlap half of the eggplant. Top with 1/2 of the ricotta mixture. Add all the filling.
From feastingathome.com


SAUTéED EGGPLANT LASAGNA SPIRALS - A HINT OF ROSEMARY
Pour about a cup of the marinara sauce into an 8-inch square baking dish. Spread several tablespoons of marinara sauce on a lasagna noodle; top with 1 tablespoon Parmesan, 3 heaping tablespoons mozzarella, about a quarter-ounce of baby arugula then a sprinkling of basil.
From ahintofrosemary.com


EGGPLANT PARMIGIANA | RECIPETIN EATS
How to make Eggplant Parmigiana. Steps: Bake eggplant slices → Make Sauce → Assemble and bake! 1. Baked eggplant Slices. Eggplant slices: Slice the eggplant lengthwise into 8mm / ⅓” thick slices. Place on to three lined trays …
From recipetineats.com


BEST EGGPLANT PARMESAN RECIPE | BON APPéTIT
Step 1. Preheat oven to 350°. Heat oil in a Dutch oven or other large heavy ovenproof pot over medium. Cook garlic, stirring often, until golden, about 4 minutes. Add onion, anchovies (if using ...
From bonappetit.com


EGGPLANT PARMESAN LASAGNA RECIPE - WOMAN'S DAY
Slice the eggplants into 1/2-inch-thick rounds. Dip the eggplant rounds in the flour, then the eggs (letting any excess drip off), and finally in …
From womansday.com


LAYERED EGGPLANT PARMIGIANA LASAGNA - DELALLO
Remove eggplant from hot oil and onto a baking sheet lined with paper towels. To assemble the layered dish, preheat oven to 375˚F. Combine grated mozzarella, provolone and Parmigiano in a mixing bowl. Spread about 1/2 cup of Marinara sauce in the bottom of …
From delallo.com


RICH AND CHEESY VEAL LASAGNA WITH A TWIST - CTV
2. In the meantime, in a large sauté pan, warm olive oil on medium high heat and add the ground veal. Break up the veal using a wooden spoon, season with ground fennel seeds, salt and pepper. Allow the ground veal to brown, then add the onions and the garlic. Cook for 2-3 minutes. Add in the parsley and basil. 3.
From more.ctv.ca


VEGAN EGGPLANT LASAGNA - SIMPLE VEGAN BLOG
Preheat the oven to 400ºF or 200ºC. I used a 9 1/4″ x 6″ x 2″ or 23 x 15 x 5 cm baking dish, but you can use any other rectangular or square dish you want. Spread a thin layer of marinara sauce on the bottom of a baking or casserole dish. …
From simpleveganblog.com


EGGPLANT LASAGNA {VEGETARIAN LOW CARB RECIPE} - FEELGOODFOODIE
Preheat oven to 400°F and place one rack in the middle of the oven and one rack in the upper third. Line two baking sheets with a cooling rack. Place eggplant slices on racks and season generously with salt. Let sit 15 minutes, then dab excess moisture with a paper towel.
From feelgoodfoodie.net


EGGPLANT LASAGNA | DELICIOUS, LOW CARB LASAGNA WITHOUT NOODLES
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.
From wellplated.com


EGGPLANT PARMIGIANA LASAGNA - GRETCHEN'S VEGAN BAKERY
Eggplant Medium 2. All Purpose Flour 1¼ cup. Salt 2 teaspoons. Pepper 1 teaspoon. garlic Powder 2 teaspoons. Onion Powder 2 teaspoons. Coconut Oil *if you are doing the fried variety! 1½ cups. Follow Your Heart Vegan Egg ½ cup. Water approx 1 - 1½ cups.
From gretchensveganbakery.com


EASY VEGETARIAN EGGPLANT PARMESAN - THE ENDLESS MEAL®
2 tablespoons tomato paste, 1 teaspoon sea salt, ½ teaspoon dried oregano, 28 ounce can crushed tomatoes, 2 teaspoons honey. While the sauce is cooking, prepare the eggplants. Preheat your oven to 375 degrees. In a medium sized bowl mix the panko, oregano, black pepper and sea salt. Pour the milk into another bowl.
From theendlessmeal.com


ITALIAN EGGPLANT PARMESAN RECIPE - COOKIE AND KATE
To roast the eggplant: Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven. Line two large rimmed, baking sheets with parchment paper for easy cleanup. Slice off both rounded ends on one eggplant, then stand it …
From cookieandkate.com


EGGPLANT PARMESAN LASAGNA IS LIKE A THING NOW
Liberally salt both sides of each slab of eggplant with kosher salt and allow to sit in a bowl for 15 minutes. They’ll sweat out a lot of liquid. The idea is to remove some of the moisture. Preheat your oven to 350F (176C). Rinse the pieces of eggplant to remove the salt, and gently squeeze out the moisture.
From slowburningpassion.com


GRILLED EGGPLANT PARMIGIANA (ITALY) - MEDITERRANEAN LIVING
Preheat oven at 400 F. Cut eggplants into 1/3-inch thick slices and grill them on medium-high heat for 3 to 4 minutes, until slightly charred on each side. Meanwhile, prepare the sauce. Mince onion and cook it in olive oil for a few minutes. When it turns golden in color, add tomato purée, salt, and pepper.
From mediterraneanliving.com


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