Best 20 Eggplant Lasagna Recipes

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Lasagna is a traditional Italian dish made from layers of pasta, sauce, and cheese. Eggplant lasagna is a variation on the classic recipe that uses eggplant instead of pasta. This hearty and flavorful dish is a great way to enjoy eggplant and is perfect for a vegetarian or vegan meal. There are many different ways to make eggplant lasagna, but all of them start with slicing and grilling or baking the eggplant. The eggplant is then layered with a variety of other ingredients, such as tomato sauce, cheese, and vegetables. Eggplant lasagna can be baked in the oven or cooked in a slow cooker, making it a convenient and easy meal to prepare. With its delicious flavor and versatility, it is sure to become a favorite in your household.

Check out the recipes below so you can choose the best recipe for yourself!

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

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.

MEAT AND EGGPLANT SAUCE LASAGNA



Meat and Eggplant Sauce Lasagna image

As lasagnas go, this takes just about as much time as any. It is a modified version of my grandmother's recipe, so that it includes more vegetables, including eggplant. You can add whatever vegetables you want to the meat sauce. I grabbed what was seasonal and on sale, but I imagine this would be good with some spinach, broccoli, or diced tomato. Also, consider some crushed red pepper if you like a spicy sauce. Not a fan of that myself, but it would add a nice heat if that is your thing. I don't like salty sauce, so you may find you want more salt if you do prefer it that way. My oven runs hot. If necessary, please adjust your baking time to make sure the lasagna is heated all the way through.

Provided by Nom

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Zucchini Lasagna Recipes

Time 3h18m

Yield 12

Number Of Ingredients 21

1 tablespoon olive oil, or more as needed
½ large white onion, diced
5 cloves garlic, finely chopped
1 pound lean ground beef
salt and ground black pepper to taste
2 (28 ounce) cans crushed tomatoes
1 eggplant, peeled and diced
2 zucchini, peeled and diced
2 cups sliced fresh mushrooms
1 cup diced carrots
¾ cup tomato puree
2 tablespoons salt
2 tablespoons dried basil
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 bay leaf
1 (16 ounce) package lasagna noodles
4 cups ricotta cheese
1 egg
4 cups shredded mozzarella cheese, or more to taste
½ cup grated Parmesan cheese

Steps:

  • Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until onions start turning clear, 5 to 10 minutes. Add ground beef; season with salt and pepper. Cook and stir until browned and crumbly, 5 to 7 minutes. Add crushed tomatoes. Fill the empty tomato can with water and pour into the sauce.
  • Stir eggplant, zucchini, mushrooms, carrots, tomato puree, 2 tablespoons salt, basil, black pepper, oregano, and bay leaf into the sauce. Bring to a boil; reduce heat to medium-low. Cook, stirring occasionally, until flavors are well blended, about 1 hour. Remove and discard bay leaf.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain and lay the noodles out on paper towels to dry; remove and discard any broken pieces.
  • Combine ricotta and egg in a bowl; season with salt and pepper and whisk thoroughly.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Coat the bottom of a large baking pan with the sauce. Layer noodles, ricotta mixture, sauce, mozzarella cheese, and a sprinkle of Parmesan cheese on top. Repeat layering until all used up. Cover the pan with aluminum foil.
  • Bake in the preheated oven until bubbling furiously, 30 to 35 minutes. Uncover pan and increase oven temperature to 400 degrees F (200 degrees C). Continue baking until top is golden brown, 10 to 15 minutes more. Let lasagna sit for 10 to 15 minutes before serving.

Nutrition Facts : Calories 412 calories, Carbohydrate 46.2 g, Cholesterol 68.9 mg, Fat 14.6 g, Fiber 7 g, Protein 27.3 g, SaturatedFat 6.8 g, Sodium 1738.7 mg, Sugar 5.1 g

MUSHROOM-EGGPLANT LASAGNA



Mushroom-Eggplant Lasagna image

In this vegetarian lasagna with no-boil noodles, silky eggplant and umami-rich cremini mushrooms take the place of the meat and serve as delicious foils for three kinds of cheese: mozzarella, ricotta, and Parmigiano-Reggiano.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 2h45m

Yield Serves 8 to 10

Number Of Ingredients 20

5 tablespoons extra-virgin olive oil
1 pound cremini mushrooms, chopped (about 5 cups)
1 pound eggplant (1 to 2 medium), peeled and chopped (about 5 cups)
1 medium onion, chopped (1 1/2 cups)
2 carrots, peeled and chopped (3/4 cup)
2 celery stalks, chopped (3/4 cup)
Kosher salt
6 garlic cloves, minced (2 tablespoons)
2 teaspoons dried oregano
1/2 teaspoon red-pepper flakes
3 tablespoons tomato paste
2 cans (28 ounces each) whole peeled tomatoes in juice
24 ounces whole-milk ricotta (3 cups)
1 cup whole milk
3 large eggs
4 ounces Parmigiano-Reggiano, finely grated (1 1/4 cups)
1 pound low-moisture mozzarella, shredded (4 cups)
3/4 cup chopped flat-leaf parsley
Kosher salt and freshly ground pepper
18 dry lasagna noodles

Steps:

  • Preheat oven to 375 degrees.
  • Sauce: Heat oil in a large saucepan over medium-high. Add mushrooms and eggplant and saute 10 minutes. Add onion, carrots, celery, and 1 teaspoon salt; cook until vegetables have browned in places and most of moisture is cooked out of mushrooms and eggplant, about 15 minutes. Add garlic, oregano, and red-pepper flakes; cook until fragrant, 1 minute. Add tomato paste; cook 2 minutes more. Puree tomatoes in a blender or food processor; add to pan. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until reduced and thickened slightly but still very loose, about 15 minutes. Remove from heat.
  • Cheese Mixture: In a large bowl, whisk together ricotta, milk, eggs, 1 cup Parmigiano-Reggiano, 2 1/2 cups mozzarella, parsley, 1 teaspoon salt, and 1/4 teaspoon pepper.
  • Assembly: Spread 2 cups sauce evenly in a 9-by-13-inch baking dish, preferably ceramic or enameled cast iron. Arrange 3 lasagna noodles over sauce (space noodles evenly; they will expand as the lasagna cooks). Spread 2 cups cheese mixture over noodles; top with 3 more noodles. Repeat layering of vegetable and cheese mixtures between noodles twice more. Spread 2 cups sauce evenly over top layer of noodles. Sprinkle evenly with remaining 1 1/2 cups mozzarella and 1/4 cup Parmigiano-Reggiano. Loosely cover with parchment-lined foil and transfer to a rimmed baking sheet.
  • Bake until noodles are tender but still al dente (easily pierced with the tip of a knife), 40 to 45 minutes. Uncover; continue baking until bubbly and puffed slightly along edges and golden brown in places on top, 20 to 25 minutes more. (There may appear to be a lot of liquid in the dish. It will be absorbed as the lasagna cools.) Transfer dish to a wire rack and let cool slightly and set, about 20 minutes; cut into squares to serve.

EGGPLANT AND GOAT CHEESE LASAGNA



Eggplant and Goat Cheese Lasagna image

This lasagna is a take on the traditional. Instead of noodles, it uses sliced eggplant. Instead of ricotta, it uses goat cheese. It is delicious!!!

Provided by Kimberly L.

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 4

cooking spray
1 large eggplant, sliced into 1/4 inch rounds
1 (28 ounce) jar garden vegetable pasta sauce
1 (11 ounce) log goat cheese, sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray a 9x13-inch baking dish with cooking spray.
  • Arrange one fourth of eggplant slices in a layer in the bottom of the dish.
  • Pour one fourth of pasta sauce on top of eggplant layer.
  • Dot pasta sauce layer with one fourth of goat cheese slices.
  • Repeat layers three more times with remaining ingredients, ending with a top layer of goat cheese.
  • Bake in preheated oven until pasta sauce is bubbling and goat cheese is melted, 45 to 60 minutes.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 25.8 g, Cholesterol 43.2 mg, Fat 19.1 g, Fiber 7.2 g, Protein 14.5 g, SaturatedFat 11.5 g, Sodium 802.4 mg, Sugar 15.5 g

EGGPLANT AND GROUND BEEF LASAGNA



Eggplant and Ground Beef Lasagna image

I couldn't decide if I wanted lasagna or moussaka the other night; this came out as a yummy combo of the two! Spinach lasagna noodles work well in this if you can get them. Also, try ground lamb in place of the beef for another variation.

Provided by Bethany T.

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 8

Number Of Ingredients 8

9 lasagna noodles
½ pound ground beef
1 onion, chopped
4 fresh mushrooms, sliced
2 cloves garlic, crushed
2 (14.5 ounce) cans Italian-flavored crushed tomatoes
1 eggplant, peeled and thinly sliced
2 cups mozzarella and cheddar cheese blend

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Grease the bottom and sides of 9x13 inch baking dish.
  • Bring a large pot of lightly salted water to a rolling boil. Cook the lasagna noodles at a boil until tender yet firm to the bite, about 10 minutes; drain and set aside.
  • Cook and stir ground beef, onion, mushrooms, and garlic in a skillet over medium heat until the beef is completely browned, about 10 minutes.
  • Stir canned tomatoes into ground beef; simmer until sauce has formed, 3 to 4 minutes.
  • Pour about one-fourth of the sauce into the bottom of the prepared baking dish.
  • Layer noodles on top of sauce.
  • Spread a thin layer of sauce on top of noodles.
  • Place a layer of eggplant slices on top of noodle and sauce layer.
  • Sprinkle about one-fourth of the cheese on top of eggplant slices.
  • Repeat layering with remaining ingredients, until ending with a layer of sauce topped with remaining cheese.
  • Bake in preheated oven until cheese is bubbly and brown on top, about 40 minutes.

Nutrition Facts : Calories 254 calories, Carbohydrate 26.3 g, Cholesterol 35.4 mg, Fat 9.7 g, Fiber 2.3 g, Protein 16.4 g, SaturatedFat 4.7 g, Sodium 338.9 mg, Sugar 4.4 g

LASAGNA WITH ROASTED EGGPLANT, MUSHROOMS AND CARROTS



Lasagna With Roasted Eggplant, Mushrooms and Carrots image

This is like a combination of eggplant Parmesan and lasagna, with the added texture and flavor provided by savory mushrooms and sweet roasted carrots.

Provided by Martha Rose Shulman

Categories     dinner, casseroles, main course

Time 2h15m

Yield Yield: 6 servings

Number Of Ingredients 10

1 medium eggplant, about 1 1/4 pounds, cut in lengthwise slices about 1/3 inch thick
Salt to taste
3 tablespoons extra virgin olive oil
1/2 pound mushrooms, cut in thick slices
1 large carrot, cut in 1/2-inch dice
1 teaspoon fresh thyme leaves
2 1/2 cups marinara sauce, preferably homemade from fresh or canned tomatoes
7 to 8 ounces no-boil lasagna
3 ounces fresh mozzarella, shredded or thinly sliced
4 ounces (1 cup) freshly grated Parmesan

Steps:

  • Preheat the oven to 450 degrees. Line a baking sheet with parchment. Place the eggplant slices on a sheet pan or a cooling rack and sprinkle with salt. Let sit 15 minutes while you prepare the other ingredients. Pat dry with paper towels and toss in a large bowl with 2 tablespoons of the olive oil. Place on the baking sheet in a single layer (you may have to do this in two batches) and roast in the oven for 10 minutes. Remove from the oven, close the oven door and, using tongs, flip the eggplant slices over. Return to the oven for another 5 to 10 minutes, or until the eggplant is tender when pierced with a knife and browned in spots.
  • Toss the mushrooms, carrots and thyme with the remaining tablespoon of olive oil and season to taste with salt and pepper. Place on the parchment-lined baking sheet and roast for 15 to 20 minutes, stirring halfway through, until the carrots are lightly caramelized and the mushrooms tender. Remove from the oven and reduce the heat to 350 degrees.
  • Lightly oil a rectangular baking pan. Stir the mushrooms and carrots into the marinara sauce. Spread a small spoonful of the sauce over the bottom of a baking pan. Top with a layer of lasagna noodles. Top the noodles with a spoonful of sauce, then a layer of eggplant slices. Top the eggplant with half of the mozzarella and a sprinkling of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with a layer of tomato sauce and a layer of Parmesan.
  • Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 9 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 743 milligrams, Sugar 8 grams

ROASTED EGGPLANT LASAGNA



Roasted Eggplant Lasagna image

With a vegetarian on my guest list, I was inspired to make this lasagna for a party. Watching the cheese bubbling and smelling roasting veggies, I couldn't wait for the party to start. Everyone went home with the recipe.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 20

1 small eggplant
2 small zucchini
5 plum tomatoes, seeded
1 large sweet red pepper
1 large onion, cut into small wedges
1/4 cup olive oil
3 tablespoons minced fresh basil, divided
3 garlic cloves, minced
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2/3 cup pitted Greek olives, chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
2-3/4 cups milk
1 bay leaf
1/8 teaspoon ground nutmeg
5 tablespoons grated Parmesan cheese, divided
2 tablespoons shredded Asiago cheese
3/4 cup shredded part-skim mozzarella cheese
6 no-cook lasagna noodles

Steps:

  • Cut eggplant, zucchini, tomatoes and red pepper into 1-in. pieces; place in a large bowl. Add onion, oil, 2 tablespoons basil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss. Transfer to two greased 15x10x1-in. baking pans. Bake at 450° for 20-25 minutes or until crisp-tender. Stir in olives. , In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Add bay leaf and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in 3 tablespoons Parmesan, Asiago and remaining basil, salt and pepper. Discard bay leaf. , Spread a fourth of the sauce in a greased 11x7-in. baking dish. Top with 2-1/3 cups vegetables, 1/4 cup mozzarella and three noodles. Repeat layers. Top with a fourth of the sauce, remaining vegetables, mozzarella, sauce and Parmesan. Cover and bake at 375° for 30-40 minutes or until bubbly. Let stand 15 minutes before serving.

Nutrition Facts : Calories 344 calories, Fat 22g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 590mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 11g protein.

ROASTED EGGPLANT LASAGNA



Roasted Eggplant Lasagna image

In this lasagna, the eggplant rounds take place of the traditional noodles. Perfect if you're following a low-carb lifestyle and are in the mood for Italian.

Provided by KEEPERROX

Categories     World Cuisine Recipes     European     Italian

Time 1h45m

Yield 6

Number Of Ingredients 13

1 large eggplant, peeled and cut into 1/4-inch slices
salt to taste
2 tablespoons olive oil, or as needed
1 (16 ounce) container ricotta cheese
2 cups shredded Italian cheese blend
1 egg
2 cloves garlic, minced
2 sprigs fresh oregano, chopped
3 sprigs fresh thyme, chopped
10 grinds fresh black pepper
2 ½ cups tomato sauce
1 (10 ounce) package frozen chopped spinach, thawed and drained
6 slices part-skim mozzarella cheese

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place eggplant slices on a wire rack; sprinkle with salt. Let sit until some liquid starts beading on slices, about 20 minutes. Rinse salt off eggplant slices and pat dry. Brush olive oil over both sides of each slice. Arrange eggplant slices on a baking sheet.
  • Roast in the preheated oven for 10 to 15 minutes. Flip eggplant slices and continue roasting until slices are tender and lightly browned, 15 to 20 more minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).
  • Mix ricotta cheese, Italian cheese blend, egg, garlic, oregano, thyme, and black pepper together in a bowl.
  • Line a 9-inch square pan with aluminum foil. Coat the bottom of the pan with about 1/2 cup tomato sauce; top with 1/2 of the eggplant slices. Layer eggplant slices with 1/2 of the spinach, 1/2 of the ricotta mixture, and 1/2 of the remaining tomato sauce. Continue layering with remaining ingredients, ending with sauce. Top with mozzarella slices. Cover pan with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until cheese is brown and bubbling, 5 to 10 more minutes.

Nutrition Facts : Calories 432.3 calories, Carbohydrate 21.7 g, Cholesterol 102 mg, Fat 26.9 g, Fiber 7.1 g, Protein 29.8 g, SaturatedFat 14.2 g, Sodium 1178.7 mg, Sugar 7.6 g

LOW FAT CHEESY SPINACH AND EGGPLANT LASAGNA



Low Fat Cheesy Spinach and Eggplant Lasagna image

Lasagna recipe with vegetables and cheese!

Provided by Jen

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 12

Number Of Ingredients 14

12 whole wheat lasagna noodles, dry
1 teaspoon olive oil
2 tablespoons olive oil
3 cloves garlic, minced
1 eggplant, cubed
1 (28 ounce) can Italian herb-flavored tomato sauce
1 cup part-skim ricotta cheese
1 cup low-fat cottage cheese
1 cup shredded part-skim mozzarella cheese
¼ cup shredded Parmesan cheese
½ teaspoon salt
½ teaspoon ground black pepper
1 egg
2 ½ cups frozen chopped spinach, thawed and squeezed dry

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of water to a boil.
  • Drop lasagna noodles into water and add 1 teaspoon of olive oil. Cook until noodles are tender but still slightly firm, about 8 minutes.
  • Drain water from the noodles and let cool.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat.
  • Cook and stir garlic and eggplant chunks until eggplant is partially cooked, about 7 minutes.
  • Pour tomato sauce into the skillet and simmer until eggplant is tender, 10 to 15 minutes.
  • Combine ricotta cheese, cottage cheese, mozzarella cheese, Parmesan cheese, salt, black pepper, and egg in a bowl.
  • Mix spinach into ricotta cheese mixture.
  • Spread a layer of tomato sauce mixture into the bottom of a 9x12-inch baking dish.
  • Place 4 noodles on top of the sauce, overlapping if necessary.
  • Spoon 1/3 of the remaining tomato sauce over noodles.
  • Spread 1/3 of the ricotta mixture over the tomato sauce
  • Repeat layers twice more, starting with noodles and following with sauce and ricotta mixture.
  • Top the lasagna with mozzarella cheese.
  • Bake in preheated oven until the ricotta filling is set and mozzarella cheese topping is lightly browned, 45 minutes to 1 hour.

Nutrition Facts : Calories 206.3 calories, Carbohydrate 23.2 g, Cholesterol 30.6 mg, Fat 7.6 g, Fiber 3.6 g, Protein 13.7 g, SaturatedFat 3.1 g, Sodium 659.8 mg, Sugar 3.6 g

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 MATZO LASAGNA



Eggplant Matzo Lasagna image

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

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

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.

VEGETARIAN EGGPLANT LASAGNA



Vegetarian Eggplant Lasagna image

Vegetarian or not, you've got to try this one! I have even converted eggplant haters with this! It is SO good! Very forgiving too you can make ahead partially or completely and freeze or hold in fridge a day or until needed. Enjoy!

Provided by Kiwiwife

Categories     < 4 Hours

Time 1h10m

Yield 12-14 serving(s)

Number Of Ingredients 10

3 eggplants
1 (24 ounce) jar roasted red peppers, drained well and chopped
48 ounces newman's own socarooni spaghetti sauce
1 (8 ounce) package no-boil lasagna noodles
4 cups shredded mozzarella cheese
1 (7 ounce) container pesto sauce (butoni)
3/4 cup grated pecorino romano cheese
3 tablespoons butter
1/3 cup flour
2 1/2 cups milk

Steps:

  • Slice eggplant in 1/4" slice, spray with Pam on both sides and broil both sides in batches till soft and brown, set aside.
  • Put oven to bake at 350°F.
  • In large lasagna pan layer as follows:.
  • 1/3 spaghetti sauce.
  • 1/3 lasagna sheets.
  • 1/3 spaghetti sauce.
  • 1/2 the eggplant.
  • 1/2 the mozzarella.
  • 1/3 lasagne sheets.
  • remaining spaghetti sauce.
  • chopped red peppers.
  • remaining lasagna sheets.
  • remaining eggplant.
  • Spread Pesto over top layer of eggplant.
  • make white sauce as follows,.
  • melt butter in saucepan, add flour cook for 2 minutes. Whisk in milk and whisk until thickened. Whisk grated cheese in and stir until smooth.
  • Pour white sauce over casserole and bake 30 minutes until bubbly and heated through.

VEGAN EGGPLANT LASAGNA



Vegan Eggplant Lasagna image

A traditional holiday meal so rich you won't notice that the cheese is missing!

Provided by stronglive1

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Eggplant Lasagna Recipes

Time 1h48m

Yield 10

Number Of Ingredients 13

6 cloves garlic, divided
1 (16 ounce) package lasagna noodles
2 (1 1/2 pound) eggplants, sliced paper-thin lengthwise
olive oil
33 ½ ounces boxed tomato sauce (such as Hunt's®), divided
¼ teaspoon garlic granules, or to taste
¼ teaspoon dried savory, or to taste
salt and ground black pepper to taste
1 (3.8 ounce) can black olives, drained
¼ cup packed chopped fresh parsley
1 (16 ounce) chickpeas, drained
1 (16 ounce) can white beans, drained
1 tablespoon packed chopped fresh parsley

Steps:

  • Put unpeeled garlic cloves in a dry skillet over medium-high heat. Toast, shaking the pan occasionally, until skins are brown, 5 to 8 minutes. Remove from heat; when cool enough to handle, remove and discard peels.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Paint the eggplant slices with a light coat of olive oil. Combine eggplant and half the tomato sauce in a lasagna pan. Season with dehydrated garlic, dried savory, salt, and pepper.
  • Bake in the preheated oven until eggplant is tender, about 20 minutes. Transfer eggplant to a bowl.
  • Reduce oven temperature to 350 degrees F (175 degrees C).
  • Combine olives, 4 of the pan-roasted garlic cloves, and 1/4 cup parsley in a food processor. Blend well. Add chickpeas and white beans. Blend until smooth.
  • Coat the bottom of the lasagna pan with 1/4 of the remaining tomato sauce. Layer 1/4 of the cooked lasagna noodles, 1/3 of the blended beans, and 1/3 of the cooked eggplant slices. Repeat 2 more times. Finish with a layer of lasagna noodles and the remaining tomato sauce.
  • Chop the remaining 2 pan-roasted garlic cloves; sprinkle garlic granules and 1 tablespoon parsley on top of lasagna.
  • Bake in the hot oven until bubbly, about 30 minutes. Cool for 10 minutes before serving.

Nutrition Facts : Calories 349.6 calories, Carbohydrate 66.8 g, Fat 4.6 g, Fiber 12.1 g, Protein 14.4 g, SaturatedFat 0.7 g, Sodium 745.4 mg, Sugar 8.6 g

EGGPLANT (AUBERGINE) LASAGNA



Eggplant (Aubergine) Lasagna image

Make and share this Eggplant (Aubergine) Lasagna recipe from Food.com.

Provided by Gidget

Categories     Cheese

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 tablespoons lemon juice
3 teaspoons olive oil
500 g eggplants, sliced lengthwise, unpeeled about 5mm thick (or 17.6 oz)
1 (440 g) can tomato puree (or 15.5 oz )
1 (440 g) can tomatoes, drained and chopped (or 15.5 oz)
1 tablespoon finely chopped oregano
1 tablespoon chopped basil
1/2 teaspoon cayenne pepper
2 garlic cloves, crushed
1/2 cup dry breadcrumbs
1/2 cup grated parmesan cheese
1/2 cup ricotta cheese
1/2 cup grated mozzarella cheese

Steps:

  • Preheat the griller.
  • Combine the lemon juice and olive oil and brush it on the eggplant slices.
  • Lay them in a single layer on a nonstick baking tray and grill both sides for about 3 minutes each or until golden brown.
  • Preheat the oven to 180C degrees.
  • In a bowl combine the tomato puree, tomatoes, oregano, basil, cayenne pepper and garlic.
  • In another bowl combine the parmesan and breadcrumbs.
  • Spoon one third of the tomato mixture into the base of a lasagne or casserole dish.
  • Sprinkle with one third of the breadcrumb mixture and cover with a layer of eggplant.
  • Spread half the ricotta cheese over the eggplant and continue to layer in the same order, ending with the breadcrumb mixture (in my case hopefully).
  • Scatter the mozzarella cheese over the top and bake for about 45 minutes or until golden and bubbly.
  • Serve with salad and crusty bread.

JEWISH EGGPLANT LASAGNA



Jewish Eggplant Lasagna image

This is a yummy and easy Jewish eggplant lasagna! Preparation can be done ahead of time, refrigerated and baked later in the day. Various colored peppers can be used to make the dish more attractive.

Provided by Melissa Rand

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Eggplant Lasagna Recipes

Time 2h15m

Yield 5

Number Of Ingredients 12

2 tablespoons salt, or as needed
2 pounds eggplant, peeled and sliced into 1/2-inch rounds
1 egg
½ cup water
1 cup matzo meal
1 tablespoon olive oil
1 large onion, chopped
1 red bell pepper, chopped
1 cup sliced mushrooms
3 tablespoons olive oil, or as needed
1 (26 ounce) jar tomato basil pasta sauce
1 (8 ounce) package fresh part-skim mozzarella, sliced

Steps:

  • Sprinkle salt over eggplant slices. Place in a colander or large bowl for 30 minutes and allow eggplant to release extra liquid.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Rinse eggplant slices with cold water and lightly press dry with paper towels or a clean dish towel.
  • Whisk egg and water in a bowl.
  • Measure matzo meal into a separate shallow bowl.
  • Dip eggplant slices into egg mixture and then press both sides into matzo meal. Set aside breaded eggplant; do not stack.
  • Heat 1 tablespoon olive oil in a frying pan over medium heat; cook and stir onion, red bell pepper, and mushrooms in hot oil until lightly browned, 6 to 8 minutes. Remove and set aside.
  • Heat 3 tablespoons of olive oil in the same frying pan over medium heat.
  • Place a layer of eggplant slices in the pan and cook until lightly browned, about 3 minutes. Flip and cook other side until browned, about 3 minutes, adding more olive oil as needed.
  • Spread 1/2 cup of tomato basil sauce in bottom of a 9x13 baking dish.
  • Place a layer of cooked eggplant on top of pasta sauce.
  • Cover eggplant layer with half of mushroom mixture.
  • Layer the remaining eggplant slices on top of mushroom mixture, followed by remaining half of mushroom mixture.
  • Pour pasta sauce over all the layers.
  • Top casserole with sliced mozzarella cheese.
  • Cover dish with aluminum foil.
  • Bake in preheated oven until sauce is bubbling, about 45 minutes.
  • Remove from oven and remove aluminum foil. Return to oven until mozzarella cheese is lightly browned, about 5 minutes.
  • Cool for 15 minutes to allow the lasagna to set up.

Nutrition Facts : Calories 372.4 calories, Carbohydrate 35.4 g, Cholesterol 65.9 mg, Fat 19.5 g, Fiber 4 g, Protein 17.6 g, SaturatedFat 6.4 g, Sodium 3860.1 mg, Sugar 9 g

CRISPY EGGPLANT AND MUSHROOM LASAGNA



Crispy Eggplant and Mushroom Lasagna image

Provided by Aaron McCargo Jr.

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 15

Canola oil
1 cup all-purpose flour
5 eggs, beaten
1 1/2 cups panko bread crumbs
1 tablespoon water
1 eggplant, peeled, sliced into 1/8-inch discs
8 portobello mushroom caps, gills removed
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon cracked black pepper, plus more for seasoning
1 cup white bean soup
1 cup milk
1 cup pesto, store-bought
1 (14 1/2-ounce) can fire roasted tomatoes
1 cup grated Parmesan
2 (8-ounce) balls fresh mozzarella, thinly sliced

Steps:

  • In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F. Preheat the oven to 400 degrees F.
  • Put the flour, eggs, and bread crumbs in 3 separate shallow dishes. Add the water to egg dish. Dredge the eggplant slices through the flour, shaking off the excess. Then coat the eggplant with the eggs and then the bread crumbs. Put the breaded slices on a quarter sheet tray and set aside. Repeat the same procedure with the portobello caps. Working in several batches, fry the eggplant slices and mushroom slices in the fryer until golden brown, about 2 to 3 minutes. Remove them from the fryer to a half sheet tray lined with paper towels. Season the eggplant and mushrooms with the tablespoon of salt and pepper, after removing them from the fryer. Set aside.
  • In a medium-sized saucepan, whisk together the soup and the milk. Bring it to a simmer over low heat. Stir in the pesto and tomatoes until well incorporated. Season with salt and pepper, to taste. Remove from the heat and set aside.
  • Ladle a few ounces of pesto sauce on the bottom of a casserole dish. Put a layer of fried eggplant on top of the sauce. Spoon an even amount of tomatoes over the eggplant. Ladle a few ounces of pesto sauce over the tomatoes. Sprinkle with some Parmesan and add a few slices of mozzarella. Top the cheese with the fried mushrooms and more sauce. Repeat with the remainder of ingredients finishing with pesto sauce and cheese. Bake for 20 to 25 minutes until the cheese begins to brown and sauce is bubbling.

RICH BEEF AND EGGPLANT LASAGNA



Rich Beef and Eggplant Lasagna image

Forgo the Basic Bechamel Sauce for a lighter version of this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h15m

Number Of Ingredients 10

1 1/2 pounds eggplant, sliced into 1/4-inch-thick rounds
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 pound ground beef or lamb
1/4 teaspoon ground allspice
1/3 cup chopped fresh mint leaves
1 1/2 teaspoons dried oregano
1 recipe Basic Bechamel Sauce
8 no-boil lasagna noodles
1 1/4 cups grated Parmesan (3 1/4 ounces)

Steps:

  • Preheat oven to 400 degrees, with racks in middle and upper third. Divide eggplant between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring eggplant and rotating sheets halfway through. Let sheets cool on wire racks.
  • Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add beef and cook, stirring occasionally, until cooked through, 4 minutes. Add allspice, mint, and oregano, and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer beef to a medium bowl.
  • Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the beef, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the eggplant, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

Nutrition Facts : Calories 603 g, Fat 35 g, Fiber 4 g, Protein 30 g

VEGETARIAN EGGPLANT LASAGNA WITH GARLIC BECHAMEL SAUCE



Vegetarian Eggplant Lasagna with Garlic Bechamel Sauce image

This lasagna is a fantastic vegetarian main course that is full of flavor. This recipe also reheats really well, but don't count on leftovers!

Provided by gartenfee

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Vegetarian Lasagna Recipes

Time 2h35m

Yield 6

Number Of Ingredients 13

3 ½ pounds eggplant, peeled and sliced
salt to taste
2 tablespoons olive oil, or as needed
2 ⅓ cups milk
3 cloves garlic, peeled
¼ cup butter
4 tablespoons all-purpose flour
½ cup heavy whipping cream
freshly ground white pepper, to taste
4 tablespoons chopped fresh basil
12 dry lasagna noodles, uncooked
2 cups shredded mozzarella cheese
⅔ cup grated Parmesan cheese

Steps:

  • Place eggplant slices in a colander and sprinkle with salt. Let stand for 30 minutes to release the bitter juices. Pat dry with paper towels.
  • Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
  • Place eggplant on the prepared baking sheet and drizzle with olive oil. Bake in the preheated oven until browned, about 10 minutes. Flip and bake until browned on the other side, about 10 minutes more. Remove from oven and reduce oven temperature to 400 degrees F (200 degrees C). Grease a rectangular baking dish.
  • While eggplant bakes, prepare bechamel sauce. Combine milk and garlic in a saucepan and bring to a boil. Remove from heat and set aside. Melt butter in a saucepan; stir in flour. Cook, stirring constantly, until flour cooks to a light, golden color, 5 to 7 minutes. Gradually pour hot milk through a sieve into the saucepan with the flour mixture; reserve garlic cloves. Continue cooking, stirring constantly, until a thick, smooth bechamel forms, about 5 minutes. Reduce temperature to very low and simmer, stirring occasionally, for 15 minutes. Stir in cream and season with salt and white pepper. Set aside.
  • Crush reserved garlic cloves and sprinkle over baked eggplant. Season with basil and pepper.
  • Reheat bechamel sauce over low heat, while stirring well. If it is too thick, add a small amount of milk.
  • Pour a few tablespoons of the bechamel sauce into the bottom of the baking dish. Place a layer of lasagna noodles on top and cover with a layer of eggplant. Add a layer of bechamel. Sprinkle with a layer of mozzarella cheese and Parmesan cheese. Continue layering until all lasagna noodles, eggplant, bechamel sauce, and mozzarella cheese are used up. End with a layer of lasagna noodles and sprinkle with remaining Parmesan cheese. Press down gently on the lasagna so noodles completely covered with bechamel sauce. Cover the baking dish with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until lasagna is cooked through and lightly browned, about 15 minutes more. Remove from oven at let stand at least 10 minutes before serving.

Nutrition Facts : Calories 615.1 calories, Carbohydrate 61.1 g, Cholesterol 87 mg, Fat 31.6 g, Fiber 10.8 g, Protein 25.9 g, SaturatedFat 16.9 g, Sodium 504.1 mg, Sugar 12.8 g

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your lasagna.
  • Don't overcook the eggplant: It should be tender but still have a slight bite to it.
  • Use a good quality tomato sauce: You can make your own or use a jarred sauce that you like.
  • Don't skimp on the cheese: It's what makes lasagna so delicious!
  • Let the lasagna rest before serving: This will help it to set and make it easier to slice.

Conclusion:

Eggplant lasagna is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover eggplant, and it can also be made ahead of time, making it a perfect meal for busy weeknights. With so many different recipes to choose from, there's sure to be an eggplant lasagna recipe that everyone will love.

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