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 LASAGNA ROLLS
Vegetarians and meat-eaters alike will devour these comforting lasagna rolls. We use thinly sliced eggplant in place of pasta to cut the carbs. Preroasting the eggplant helps develop the flavor and softens the slices for easy rolling.
Provided by Hilary Meyer
Categories Gluten-Free Pasta Recipes
Time 1h45m
Number Of Ingredients 11
Steps:
- Position racks in the middle and upper third of oven; preheat to 425 degrees F. Coat 2 rimmed baking sheets with cooking spray.
- Slice each eggplant lengthwise into 1/4-inch-thick strips. Discard any small or misshapen pieces. You should have about 24 strips. Sprinkle the strips with 1/4 teaspoon salt and let stand for 15 minutes.
- Pat the eggplant slices dry and brush both sides with oil. Place on the prepared pans, overlapping the slices a little if necessary. Roast until soft and beginning to brown, swapping the pans from top to bottom midway, about 20 minutes. Let cool slightly.
- Meanwhile, combine tomatoes, 1/4 cup basil, 2 teaspoons garlic and the remaining 1/4 teaspoon salt in a large bowl. Spread 1/2 cup of the mixture in a broiler-safe 9-by-13-inch baking pan. Squeeze spinach to remove any excess liquid. Combine the spinach, ricotta, Parmesan, pepper and the remaining 1 teaspoon garlic in a medium bowl.
- When the eggplant is cool enough to handle, spread a generous tablespoon of the ricotta mixture on each slice. Starting from the narrowest end, roll up the slices and place in the baking pan seam-side down. Top with the remaining tomato mixture.
- Bake the rolls on the middle rack until the tomato mixture is hot and bubbling, 40 to 45 minutes. Remove from the oven and preheat the broiler to high.
- Top the rolls with mozzarella. Broil until the cheese is bubbling and beginning to brown, 1 to 2 minutes. Sprinkle with the remaining 1/4 cup basil and serve.
Nutrition Facts : Calories 373.5 calories, Carbohydrate 29 g, Cholesterol 47 mg, Fat 20.7 g, Fiber 9.1 g, Protein 22.1 g, SaturatedFat 8.8 g, Sodium 656.3 mg, Sugar 12.2 g
FRIED EGGPLANT LASAGNA ROLLS
Steps:
- 1.Slice the eggplant lengthwise into 12 1/8 - 1/4" thick slices. Arrange the eggplant slices on a baking sheet and sprinkle both sides generously with salt. Set aside to draw out the moisture, about 40 min. Transfer the eggplant to a colander and rinse. Pat very dry with paper towels 2. Meanwhile, make the tomato sauce: Heat 3 tbs olive oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 min. Stir in the tomatoes, 1/2 cup water, the garlic, basil, sugar and 1 tsp salt. Bring to a boil, then reduce the heat and summer until slightly thickened, 30 min. Discard the basil sprigs and puree the sauce with an immersion blender (or puree in a regular blender in batches) 3. Mix the flour and 1 tsp salt in a shallow bowl. Beat the eggs in a separate shallow bowl. Combine the breadcrumbs, 3 tbs parmesan, the garlic powder, Italian seasoning, 1 two salt and 1/2 tsp pepper in a third shallow bowl. One at a time, dip each eggplant slice in the flour, then the eggs, then the breadcrumbs and transfer to a baking sheet. 4. Heat the remaining , 3 tbs olive oil in a large nonstick skillet over medium-high heat. Add 4 eggplant slices and cook until golden brown and crisp, 1 - 2 min per side. Remove to a paper towel-lined baking sheet. Repeat with the remaining eggplant, adding more oil to the skillet as needed. 5. Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook as the label directs for al dente. Remove 1/2 cup cooking water, then drain the noodles. Stir the reserved cooking water into the tomato sauce. 6. Assemble the lasagna rolls: Preheat the oven to 375 degrees. Pour 5 cups of the tomato sauce into a 9x13" baking dish. Spread 1 tbs ricotta on a lasagna noodle; top with 1 tbs parmesan, 3 heaping tbs mozzarella, another lasagna noodle and 2 eggplant slices to cover the length of the entire noodle. Top the eggplant with 2 heaping tbs of the tomato sauce. Starting with a short end, roll up the stack into a spiral. Use a sharp knife to slice the spiral in half to make 2 spirals. Place each piece in the baking dish cut-side down with the wavy edges of the noodle facing up. Continue with the remaining lasagna noodles and eggplant slices until you have 12 spirals in t he baking dish. Top with any remaining ricotta, parmesan and mozzarella. 7. Cover the dish with foil and bake until the cheese is melted and the sauce is bubbling, 20 - 25 min. Uncover and continue to bake until browned on top, 10 - 12 more min. Top with basil and serve with any remaining tomato sauce.
Nutrition Facts : Calories 603 calories, Fat 12.3572192244677 g, Carbohydrate 101.431335695516 g, Cholesterol 65.9882043040046 mg, Fiber 9.52231614219404 g, Protein 25.0238514536281 g, SaturatedFat 4.33311497154025 g, ServingSize 1 1 Serving (529g), Sodium 1268.69792392699 mg, Sugar 91.9090195533223 g, TransFat 1.5339182094564 g
LASAGNA ROLLS
Giada De Laurentiis' Lasagna Rolls, from Everyday Italian on Food Network, are an elegant twist on the Italian classic.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 17
Steps:
- To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
- Preheat the oven to 450 degrees F.
- Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
- Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
- Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.
LASAGNA-STUFFED EGGPLANT ROLLS
I make this when I have time and an itch to fiddle in the kitchen. It tastes like a noodle-free lasagna, and if you omit the chicken, it makes a great vegetarian dish.
Provided by DEEDLEV
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time P1DT1h20m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Whisk olive oil, dill, and lemon juice together in a bowl. Add chicken and marinate in the refrigerator for 24 hours.
- Chop marinated chicken into small cubes. Heat water and olive oil in a deep, covered saucepan over medium heat. Add chicken and cook until no longer pink inside, 5 to 7 minutes. Drain and allow to cool.
- Heat 1/2 inch olive oil in a pan over medium-high heat. Saute eggplant until browned outside and soft inside, 3 to 5 minutes. Place on a baking sheet lined with paper towels to absorb extra oil. Allow eggplant to cool.
- Chop cooled chicken into very small pieces and place in a bowl. Add ricotta cheese and Cheddar cheese. Whisk egg in a separate bowl and add to cheese mixture and mix well. Season filling with salt and pepper.
- Place 1 1/2 tablespoons filling on the larger end of an eggplant slice. Roll around stuffing and place in the prepared baking dish. Add diced tomatoes on top of eggplant. Sprinkle with sugar. Drizzle with olive oil and season with salt and pepper. Cover with aluminum foil.
- Bake in the preheated oven 40 minute to 1 hour. Remove from oven and cool 10 to 15 minutes before serving.
Nutrition Facts : Calories 967.7 calories, Carbohydrate 27.2 g, Cholesterol 87.5 mg, Fat 90.6 g, Fiber 10.9 g, Protein 16.9 g, SaturatedFat 14.7 g, Sodium 379.1 mg, Sugar 12.2 g
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
CHEESY EGGPLANT ROLL-UPS RECIPE BY TASTY
Here's what you need: eggplants, ricotta cheese, shredded mozzarella cheese, shredded parmesan cheese, fresh basil, egg, salt, pepper, marinara sauce
Provided by Merle O'Neal
Categories Dinner
Yield 13 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 143 calories, Carbohydrate 10 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, Sugar 3 grams
STUFFED EGGPLANT PARMESAN ROLLS
Had this for the first time at a take-out pizza and pasta place in southern California. We all loved it so much that we came up with our own version that is just as good as the take-out one. This has become an all-time favorite in our house. Serve with your favorite tomato sauce, cream sauce, or other topping sauce. We serve this over spaghetti noodles, then top with favorite sauce sprinkled with cheese. Or just eat as they are straight from the oven.
Provided by Nikki Wilson
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.
- Slice eggplant into 1/4-inch thick slices lengthwise; discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes; rinse and pat dry with paper towels.
- Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess; dip into egg and then into bread crumbs.
- Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes.
- Mix ricotta cheese, Romano cheese, and garlic in a bowl; season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center; roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling.
- Bake rolls in the preheated oven until filling is hot, about 25 minutes.
Nutrition Facts : Calories 315.1 calories, Carbohydrate 30.2 g, Cholesterol 95.2 mg, Fat 14.9 g, Fiber 3.9 g, Protein 15.6 g, SaturatedFat 5.6 g, Sodium 747.1 mg, Sugar 3.2 g
LASAGNE ROLLS WITH ROASTED TOMATO AND EGGPLANT
Steps:
- Make sauce:
- Put oven racks in upper and lower thirds of oven and preheat oven to 425°F. Oil a 13- by 9-inch or other 3-quart glass or ceramic baking dish and a large shallow baking pan.
- Toss together tomatoes, garlic, 3 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper in baking dish, then arrange tomatoes, cut sides up, in 1 layer. Toss eggplant with remaining 3 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in baking pan.
- Roast tomatoes and eggplant, switching position of dish and pan halfway through baking, until tomato skins are wrinkled and beginning to brown and eggplant is golden brown and tender, 50 minutes to 1 hour. Cool vegetables slightly in dish and pan on racks. (Leave oven on.)
- When tomatoes and garlic are cool enough to handle, transfer to a cutting board (do not clean baking dish). Cut each tomato half lengthwise into 3 pieces and coarsely chop garlic. Transfer to a large bowl, then stir in eggplant and water.
- Make filling and pasta while vegetables for sauce are roasting:
- Stir together all filling ingredients until combined well.
- Cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until tender. Drain in a colander and rinse under cold running water. Lay noodles flat on a clean kitchen towel and pat dry with paper towels, then cut in half crosswise (you will have 12 noodles).
- Assemble and bake lasagne:
- Move upper oven rack to middle position.
- Spread out half of vegetable mixture in uncleaned baking dish. Lay 4 noodles on a work surface, then spread 3 tablespoons filling evenly over each noodle. Roll up noodles tightly and put rolls, seam sides down and without touching, in vegetable mixture in dish. Make 8 more rolls with remaining noodles and filling in same manner, transferring to dish.
- Lightly brush rolls with water, then spoon remaining vegetables over rolls. Cover dish tightly with foil and bake until heated through, about 20 minutes.
More about "fried eggplant lasagna rolls recipes"
BEST EGGPLANT LASAGNA ROLLUPS RECIPE - HOW TO MAKE …
From thepioneerwoman.com
5/5 (1)Category Weeknight Meals, Dinner, Main DishServings 4-6Total Time 1 hr
- Lay out on kitchen towels to drain. Trim the eggplants and slice each lengthwise into six ¼-inch-thick pieces.
EGGPLANT LASAGNA - WHOLESOME YUM
From wholesomeyum.com
CLASSIC EGGPLANT LASAGNA - THE STAY AT HOME CHEF
From thestayathomechef.com
EGGPLANT LASAGNA RECIPE - LOVE AND LEMONS
From loveandlemons.com
EGGPLANT LASAGNA | DELICIOUS, LOW CARB LASAGNA …
From wellplated.com
EGGPLANT LASAGNA ROLL UPS - FEASTING NOT FASTING
From feastingnotfasting.com
LOW CARB EGGPLANT LASAGNA ROLL UPS RECIPE - LITTLE SPICE JAR
From littlespicejar.com
EGGPLANT LASAGNA ROLL UPS - HOT FOR FOOD BY LAUREN TOYOTA
From hotforfoodblog.com
EGGPLANT LASAGA RECIPE! | FEASTING AT HOME
From feastingathome.com
ITALIAN EGGPLANT LASAGNA | LASAGNE ALLA NORMA
From recipesfromitaly.com
FRIED EGGPLANT LASAGNA ROLLS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
NO-NOODLE EGGPLANT LASAGNA - EATINGWELL
From eatingwell.com
EASY EGGPLANT LASAGNA ROLL UPS - ROBUST RECIPES
From robustrecipes.com
FRIED EGGPLANT PAMBAZOS (MEXICAN GUAJILLO-SOAKED SANDWICH) …
From au.lifestyle.yahoo.com
VEGAN LASAGNA ROLL UPS | MINIMALIST BAKER RECIPES
From minimalistbaker.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