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
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.
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
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.
ROASTED EGGPLANT PARMESAN
Steps:
- Preheat the oven to 400 degrees F and arrange three racks evenly spaced.
- Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees F.
- In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.
- For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.
- Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.
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
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
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
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
More about "eggplant parmesan lasagna recipes"
A QUICK AND DELICIOUS EGGPLANT PARMESAN LASAGNA - CTV
From more.ctv.ca
Servings 8-10Total Time 1 hr 35 mins
- Preheat your oven to 450F and lightly coat a 9x13” baking dish with non-stick cooking spray. Coat two large rimmed baking sheets with the olive oil and slice the eggplants into ½-inch disks and set aside while you prepare your dredge.
- Crack two eggs into a shallow dish and beat well. Place the flour into another shallow dish and season with a pinch of salt and pepper. In final shallow dish, combine the breadcrumbs and dry Italian seasoning with a ½ cup of the grated Parmesan cheese and season with a little more salt and pepper.
- Dredge the eggplant slices in the flour, then the egg, and finally the breadcrumb mixture, pressing gently to adhere. Place the dredged eggplant slices onto the prepared baking sheets and quickly spritz the top of each slice with a little non-stick cooking spray. Pop the eggplant in the oven for 20–25 minutes or until golden brown. Remove the eggplant from the oven and decrease the oven temperature to 350F.
- Meanwhile, in a large bowl mix together the ricotta, remaining Parmesan cheese, and grated mozzarella cheese. Fold in the parsley and basil and season with salt and pepper to taste. Stir in the remaining two eggs and set aside.
EGGPLANT PARMESAN LASAGNA | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 1 hr 40 mins
- Preheat the oven to 400 degrees . Line 2 baking sheets with parchment paper and drizzle 1/2 tablespoon olive oil on each. Place half of the eggplant slices on each pan, turn to coat with the oil, then arrange in a single layer. Bake until tender and lightly browned, about 40 minutes.
- Meanwhile, in a large, deep skillet, heat the remaining 1 1/2 tablespoons olive oil over medium heat; add the garlic and cook, stirring, until just golden, 1 to 2 minutes. Add the tomatoes; bring to a boil. Lower the heat and cook, partially covered and stirring occasionally, until the sauce is thickened, about 25 minutes. Season with salt and pepper.
- In a large pot of boiling, salted water, cook the noodles, stirring often, until tender, about 5 minutes. Drain the noodles and rinse with cold water.
- Line a 9-inch square baking dish with two 16-inch-long sheets of parchment paper, allowing a few inches of overhang on all sides. Using a food processor, puree the cottage cheese. Add the egg and 1/4 cup parmesan, season with salt and pepper and pulse to combine.
EGGPLANT PARMESAN LASAGNA RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Total Time 2 hrs 50 minsServings 8-10
- Cook first 3 ingredients in a 3 1/2-quart saucepan over medium-low heat 30 minutes. Remove from heat; stir in cream and Parmesan cheese. Set aside.
- Peel eggplant, and cut crosswise into 1/4-inch-thick slices. Sprinkle slices evenly with salt and black pepper. Stir together eggs and 3 Tbsp. water. Dredge eggplant in flour; dip into egg mixture, and dredge again in flour, shaking to remove excess.
- Cook eggplant, in batches, in 1 1/2 Tbsp. hot oil in a large nonstick skillet over medium-high heat 4 minutes on each side or until golden brown and slightly softened. Drain on paper towels. Repeat with remaining oil and eggplant, wiping skillet clean after each batch, if necessary.
- Layer 3 lasagna noodles lengthwise in a lightly greased 13- x 9-inch baking dish. Top with one-third tomato sauce mixture and half of eggplant. Dollop half of ricotta cheese evenly on eggplant in dish; top with half of mozzarella. Repeat layers with remaining noodles, one-third sauce mixture, remaining eggplant, and remaining ricotta. Top with remaining one-third sauce mixture and mozzarella cheese.
EGGPLANT PARMESAN LASAGNA RECIPE - WOMAN'S DAY
From womansday.com
Cuisine American, ItalianTotal Time 1 hr 20 minsServings 8Calories 383 per serving
EGGPLANT LASAGNA | DELICIOUS, LOW CARB LASAGNA WITHOUT NOODLES
From wellplated.com
WHAT TO SERVE WITH EGGPLANT PARMESAN (14 IDEAL SIDE DISHES)
From insanelygoodrecipes.com
BAKED EGGPLANT PARMESAN LASAGNA RECIPE | BUDGET EARTH
From budgetearth.com
EASY EGGPLANT PARMESAN LASAGNA RECIPE - OXO GOOD TIPS
From oxo.com
LIGHTER EGGPLANT PARMESAN (NO FRYING, NO BREADCRUMBS
From skinnytaste.com
EGGPLANT PARMESAN LASAGNA - FIFTEEN SPATULAS
From fifteenspatulas.com
HEALTHY EGGPLANT PARMESAN LASAGNA RECIPE - TODAY.COM
From today.com
EGGPLANT PARMESAN LASAGNA RECIPE | MYRECIPES
From myrecipes.com
EGGPLANT LASAGNA - DINNER AT THE ZOO
From dinneratthezoo.com
EGGPLANT LASAGNA | THE RECIPE CRITIC
From therecipecritic.com
EGGPLANT PARMESAN LASAGNA - COOK N' SHARE
From cooknshare.com
EGGPLANT LASAGA RECIPE! | FEASTING AT HOME
From feastingathome.com
EGGPLANT AND PARMESAN LASAGNA BOATS - CTV
From more.ctv.ca
EGGPLANT LASAGNA {VEGETARIAN LOW CARB RECIPE} - FEELGOODFOODIE
From feelgoodfoodie.net
EGGPLANT PARMESAN CASSEROLE RECIPE | CHEFDEHOME.COM
From chefdehome.com
EGGPLANT PARMIGIANA | RECIPETIN EATS
From recipetineats.com
EGGPLANT PARMESAN LASAGNA - MEDITERRANEAN RECIPES
From fooddiez.com
EASY EGGPLANT LASAGNA | KITCHN
From thekitchn.com
EGGPLANT PARMESAN (LASAGNA STYLE) - CLOSET COOKING
From closetcooking.com
EGGPLANT LASAGNA | DIABETIC RECIPE - DIABETIC GOURMET MAGAZINE
From diabeticgourmet.com
EGGPLANT PARMIGIANA | RICARDO
From ricardocuisine.com
CLASSIC EGGPLANT LASAGNA - THE STAY AT HOME CHEF
From thestayathomechef.com
EGGPLANT PARMESAN RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
EGGPLANT PARMESAN - PARMIGIANA DI MELANZANE | ALINE MADE
From aline-made.com
6 EGGPLANT LASAGNA RECIPES THAT GO LOW CARB WITH NO NOODLES
From allrecipes.com
EGGPLANT PARMESAN: A HEALTHY SUBSTITUTE FOR LASAGNA
From gourmetliving.org
EGGPLANT LASAGNA WITH GROUND CHICKEN - THE HINT OF ROSEMARY
From thehintofrosemary.com
BAKED EGGPLANT PARMESAN LASAGNA RECIPE (VEGETARIAN)
From crepeguys.com
EASY VEGETARIAN EGGPLANT PARMESAN - THE ENDLESS MEAL®
From theendlessmeal.com
EGGPLANT PARMESAN LASAGNA RECIPE - FLAVORITE
From flavorite.net
EGGPLANT PARMESAN LASAGNA | CHICKEN.CA
From chicken.ca
EASY EGGPLANT LASAGNA RECIPE (VEGETARIAN & LOW CARB) | THE ...
From themediterraneandish.com
BAKED EGGPLANT PARMESAN LASAGNA - COOKIN' WITH MIMA
From cookinwithmima.com
EGGPLANT PARMESAN LASAGNA IS LIKE A THING NOW
From slowburningpassion.com
EGGPLANT PARMIGIANA - LIDIA
From lidiasitaly.com
BEST EGGPLANT PARMESAN RECIPE | BON APPéTIT
From bonappetit.com
VEGAN EGGPLANT LASAGNA - SIMPLE VEGAN BLOG
From simpleveganblog.com
EGGPLANT PARMESAN - JO COOKS
From jocooks.com
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #pasta #vegetables #easy #european #italian #lasagna #one-dish-meal #pasta-rice-and-grains #3-steps-or-less #4-hours-or-less
You'll also love