Eggplant Parmesan Lasagna Recipe 455 Recipes

EGGPLANT PARMESAN LASAGNA RECIPE - (4.5/5)

Steps:

• Heat oven to 450°F. Lightly oil two large rimmed baking sheets. Beat the egg and egg whites together in a shallow bowl. Place the breadcrumbs and flour in separate shallow bowls. Add 1 tablespoon oil to the bread crumbs and mix to combine. 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 the bread crumb mixture, pressing gently to help them adhere; transfer to the prepared baking sheets. Roast until the eggplant is golden brown, 15 to 20 minutes. Reduce oven temperature to 400°F. Meanwhile, in a large bowl, combine the cottage cheese, ricotta, 1 cup mozzarella, 1/2 cup Romano, and 1/2 teaspoon pepper. Fold in the basil and parsley. Spread 1/2 cup marinara on the bottom of a 9- x 13-inch baking dish. Top with a layer of eggplant (8 to 12 slices) and 1/2 cup marinara, and dollop with a third of the ricotta mixture (about 1 1/2 cups). Repeat eggplant, marinara, and ricotta layers twice. Top with the remaining 1/2 cup marinara. Sprinkle with the remaining 1/2 cup mozzarella and 2 tablespoons Romano. Cover the dish tightly with an oiled piece of foil and bake for 20 minutes. Uncover and bake until the top is light golden brown, 20 to 25 minutes more. Let stand for 10 minutes before serving.

EGGPLANT PARMESAN LASAGNA

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 PARM LASAGNA

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.

EGGPLANT PARMESAN LASAGNA (LOWER FAT)

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.