Cheesy Eggplant Lasagna Recipes

EGGPLANT LASAGNA RECIPE

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.

CHEESY EGGPLANT ROLL-UPS RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (175ºC).
• Slice the ends the eggplants and slice them into ¼ -inch (½ cm) slices and lay them out on a baking sheet covered in parchment paper.
• Season with a pinch of salt on both sides of the eggplant slices and let them sweat for 20 minutes, then dry them with a paper towel. Once dried; add a pinch of pepper.
• Bake for 20 minutes, or until soft.
• Meanwhile, in a medium-size bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese, basil, and egg.
• Remove eggplant slices from the oven and turn oven to 400ºF (200ºC).
• Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up, repeating for all slices.
• In a 11x17-inch (28 x 43cm) baking sheet, pour ½ of the marinara sauce, then add all the roll-ups seam down. Pour remaining ½ of marinara sauce, and top with basil and parmesan.
• Bake for 25 minutes, or until cheese is melted and golden brown.
• Enjoy!

CHEESY EGGPLANT LASAGNA

Steps:

• Preheat the broiler. Lightly mist a 13x9" baking dish with olive oil spray & set aside.
• Lightly mist the eggplant with olive oil spray. Place on a nonstick baking sheet. Sprinkle both sides with garlic salt. Broil 6" from the heat source for 3-5 minutes per side, or until tender & browned in spots.
• Meanwhile, lightly mist a nonstick skillet with olive oil spray. Set over med. heat and cook ground turkey until no longer pink.
• Remove turkey & re-spray the pan with olive oil spray. Add mushrooms and garlic. Stir occasionally for approx 8-10 minutes or until mushrooms are turning brown.
• Preheat the oven to 350 degrees.
• Place 1/2 of the eggplant in the bottom of baking pan, then 1/2 of the mushroom mixture, the 1/2 of the turkey, 1 tsp italian seasoning, 1/2 the marinara & 1/2 the cheese. Repeat layers, then cover with aluminum foil.
• Bake for 20 minutes. Remove fol & bake for 10- 15 more minutes or until cheese is bubbly. Remove & let stand for 10 minutes before cutting into 6 squares.

CHEESY BEEF & EGGPLANT LASAGNA

Steps:

• Heat oven to 400ºF.
• Microwave eggplant in large microwaveable bowl on HIGH 6 to 7 min. or until tender.
• Meanwhile, brown meat with onions and garlic in large skillet sprayed with cooking spray on medium heat. Add pasta sauce, cream cheese spread, milk and eggplant; mix well. Cook and stir 2 to 3 min. or until heated through. Remove from heat.
• Spread about 1-1/2 cups sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with 5 noodles. Repeat layers twice. Top with remaining sauce, shredded cheese and Parmesan. Cover.
• Bake 1 hour, uncovering for the last 15 min. Let stand 10 min. before serving.