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
EGGPLANT LASAGNA
A tasty, classic Eggplant Lasagna recipe made with roasted eggplant slices and without noodles. Comforting, cheesy, and low carb. You won't miss the pasta!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h30m
Number Of Ingredients 14
Steps:
- Position racks in the upper and lower thirds of your oven. Preheat the oven to 400 degrees F. Lightly coat 2 rimmed baking sheets with nonstick spray. Coat a 9x13-inch baking dish with nonstick spray and set aside.
- Arrange sliced eggplant in a single layer on the 2 sheet pans-if some of your end-most eggplant slices are very curved, trim off the eggplant outermost curvy portion so that the slices lay mostly flat. Brush 2 1/2 tablespoons of the oil over both sides of all of the slices. Sprinkle 1/2 teaspoon kosher salt and ¼ teaspoon pepper over the top.
- 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. Add the sliced mushrooms. Saute until the mushrooms are soft, about 7 minutes. Add the minced garlic, next ½ teaspoon kosher salt, and oregano. Cook for another 2 minutes. Remove the pan from the heat. Add the marinara pasta sauce and stir to combine.
- In a large bowl add the ricotta, 1/4 cup Parmesan, egg, and remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Mix well, until the mixture is evenly combined. Stir in the spinach, using a fork to break it up and distribute it as evenly with the ricotta mixture as possible.
- Spoon half of the mushroom marinara sauce on the bottom of the prepared baking dish and spread it into an even layer. Lay 4 eggplant slices on top followed by all of the ricotta mixture. Layer on another 4 slices of eggplant and finish with the remaining mushroom marinara sauce. Top with the mozzarella and remaining ¼ cup Parmesan. Bake for 25 to 30 minutes, until the cheese is melted and the lasagna is hot and bubbly. Remove from the oven and sprinkle with fresh herbs. Let rest 5 to 10 minutes, then serve.
Nutrition Facts : ServingSize 1 serving, Calories 224 kcal, Carbohydrate 14 g, Protein 12 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 47 mg, Fiber 5 g, Sugar 7 g
EGGPLANT LASAGNA RECIPE
All the tasty flavors and the comfort of lasagna without the noodles! Roasted eggplant slices, layered with a delicious cheese mixture with spinach and fresh herb, and of course a little red pasta sauce. This hearty vegetarian eggplant lasagna can stand alone as dinner (2 pieces per person) along with your favorite salad!
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 14
Steps:
- Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes (if you don't have the time, this step can be optional).
- Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.
- Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).
- While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.
- Remove the eggplant from the oven. Lower the heat to 375 degrees F.
- Prepare a 9 x 13-inch baking dish. Pour a bit of the pasta sauce (about ½ cup or so) and spread it out into one layer. Lay a few eggplant slices (anywhere from 4 to 6 and it's fine if they overlap a bit). Spread 1/2 of the ricotta filling, then spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan.
- Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.
- Let the lasagna rest for 10 minutes before cutting and serving.
Nutrition Facts : Calories 119.6 kcal, Carbohydrate 8.2 g, Protein 9.8 g, Fat 4 g, SaturatedFat 2.3 g, Cholesterol 31.9 mg, Fiber 3.1 g, ServingSize 1 serving
EGGPLANT (AUBERGINE) LASAGNA
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
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.
LOW-CARB EGGPLANT LASAGNA RECIPE BY TASTY
Here's what you need: large eggplants, sea salt, olive oil, garlic, red pepper flakes, crushed san marzano tomato, fresh basil, large egg, ricotta cheese, shredded mozzarella cheese, grated parmesan cheese, italian seasoning
Provided by Crystal Hatch
Categories Dinner
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F (190°C).
- Cut off the ends of the eggplant, then slice lengthwise about ⅛-inch (3-mm) thick.
- Sprinkle the eggplant slices with sea salt on both sides and let sit for 10 minutes to draw out moisture. Pat dry with paper towels to remove excess liquid.
- Lightly grease a griddle pan with olive oil and heat over medium heat. Grill the eggplant slices for 2-3 minutes on each side, or until grill marks are visible. Remove from the pan and set aside.
- In a medium saucepan, heat a drizzle of olive oil over medium-low heat, then add the garlic and red pepper flakes. Sauté for about 3 minutes, until the garlic is fragrant but not browned. Add the crushed tomatoes and 1 teaspoon of salt, stirring well to incorporate the garlic and red pepper. Simmer for 10 minutes, reducing the heat if the sauce begins to bubble too much. Add the basil and stir to combine. Remove from the heat and set aside.
- In a medium bowl, beat the egg, then add the ricotta, 1½ cups (150 g) of mozzarella, ¾ cup (80 g) of Parmesan, and the Italian seasoning. Mix well to combine.
- Assemble the lasagna. In a 9x13-inch (23x33-cm) baking dish, add enough sauce to cover the bottom of the dish and spread in an even layer. Add a layer of eggplant slices, covering the bottom of the dish completely. It's okay if the eggplant slices overlap slightly. Add a layer of the ricotta mixture and spread in a thin, even layer. Repeat with the remaining ingredients, finishing with a layer of sauce. Sprinkle the remaining mozzarella and Parmesan on top.
- Bake for 45 minutes, until cheese is fully melted.
- Turn the broiler on high and broil for 5 minutes, or until the cheese on top is browned and bubbly.
- Remove the lasagna from the oven and let rest for 15-20 minutes before serving to give the lasagna time to set.
- Serve garnished with fresh basil.
- Enjoy!
Nutrition Facts : Calories 244 calories, Carbohydrate 16 grams, Fat 14 grams, Fiber 3 grams, Protein 14 grams, Sugar 6 grams
More about "best eggplant aubergine lasagna recipes"
OVEN ROASTED EGGPLANT (AUBERGINE) | RECIPETIN EATS
From recipetineats.com
BEST EGGPLANT LASAGNA RECIPE | MYRECIPES
From myrecipes.com
EGGPLANT LASAGNA RECIPE (EASY & KETO!) - WHOLESOME YUM
From wholesomeyum.com
EGGPLANT LASAGNA RECIPE (CHEESY & LOW-CARB) | KITCHN
From thekitchn.com
MARY BERRY'S AUBERGINE LASAGNE RECIPE - BBC FOOD
From bbc.co.uk
BEST EGGPLANT (AUBERGINE) LASAGNA RECIPE - FOOD.COM
From food.com
4.5/5 (7)Total Time 1 hr 5 minsCategory One Dish MealCalories 143 per serving
VEGETARIAN LASAGNE RECIPE | JAMIE OLIVER LASAGNE RECIPES
From jamieoliver.com
EGGPLANT LASAGA RECIPE! | FEASTING AT HOME
From feastingathome.com
12 TOP-RATED EGGPLANT RECIPES TO MAKE YOU RETHINK EGGPLANT
From allrecipes.com
EASY AUBERGINE LASAGNE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
ITALIAN EGGPLANT LASAGNA | LASAGNE ALLA NORMA - RECIPES FROM ITALY
From recipesfromitaly.com
EASY AUBERGINE LASAGNE - HOW TO MAKE VEGETARIAN AUBERGINE …
From delish.com
SCRUFFY AUBERGINE LASAGNE | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
THE BEST LOW-CARB EGGPLANT LASAGNA | KETODIET BLOG
From ketodietapp.com
BEST EGGPLANT PARMESAN RECIPE | BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love