Eggplant Lasagna The Best Eggplant Recipes

EGGPLANT LASAGNA

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.

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.

EGGPLANT LASAGNA - THE BEST EGGPLANT RECIPE!

Steps:

• To begin, cut the stem end from the eggplant, and discard. Slice the eggplant lengthwise into 1/2 inch slices.
• Sprinkle about 1/2 teaspoon of kosher salt in the bottom of a 9x13 inch baking pan. Place a single layer of eggplant slices in the pan.
• Sprinkle a little salt on each piece of eggplant. Add another layer of eggplant. Sprinkle with salt. Repeat the layers off eggplant and salt until all of your eggplant slices are in the pan and lightly salted.
• Let the eggplant sit for 20-30 minutes. This step in important to pull some of the excess liquid from the eggplant, and helps with the texture.
• Line two baking sheets with parchment paper.
• Preheat your oven to 400 degrees.
• After the eggplant has rested, wipe each slice on both sides with paper towel to remove the salt and excess liquid that has been pulled from the eggplant.
• Arrange the slices on the baking sheets in a single layer.
• Lightly brush or mist the slices with extra virgin olive oil.
• Wash out the baking pan and set it aside for now.
• Bake the eggplant slices for 20 minutes, or until the eggplant is soft and "bendy."
• Reduce the oven temperature to 375 degrees.
• While the eggplant is baking, brown the ground beef in a skillet. Drain any excess grease, and set it aside.
• In a mixing bowl, lightly beat the egg.
• Add in the ricotta, 1/4 c of the parmesan cheese, basil, parsley, minced garlic, oregano, 1/2 c of the mozzarella cheese. spinach and the black pepper. Stir this all together to mix well.
• Lightly oil your 9x13 baking pan.
• Spread 1/2 c of the marinara in the bottom of the pan
• Place half of the eggplant slices in a layer in the bottom of the pan. It's fine if they overlap a little.
• Spread half of the ricotta mixture over the eggplant.
• Spread the cooked ground beef over the ricotta layer.
• Spread half of the remaining marinara over the ground beef.
• Arrange the eggplant in another layer.
• Spread the second half of the ricotta mixture over the eggplant.
• Spread on the remaining marinara.
• Sprinkle the remaining parmesan and mozzarella cheeses over the top.
• Cover the baking pan tightly with aluminum foil. Bake for 20 minutes.
• Remove the foil and bake for 15-20 minutes longer, or until the cheese is melted and golden around edges.
• Let the lasagna rest about 10 minutes before serving.
• Enjoy!

EGGPLANT LASAGNA

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.

THIS LOW-CARB EGGPLANT LASAGNA IS SO DELICIOUS YOU WON'T EVEN MISS THE NOODLES

Steps:

• Preheat oven to 400. In a medium bowl, whisk egg. Add ricotta, Italian seasoning, pepper, 1 cup shredded cheese, ¼ cup Parmesan cheese and ¼ cup parsley. Stir well to combine and set aside. Line 2 large rimmed baking sheets with parchment paper. Slice ends off eggplant. Stand eggplant up and with a sharp knife, slice ¼-inch pieces, downward; you will want about 15 slices. Lay eggplant on baking sheets and sprinkle with salt. Let stand for about 20 minutes, until beads of water appear on surface. Pat dry with paper towels. Baste eggplant with oil and roast for 20 minutes until just soft. Reduce heat to 375. In the bottom of a 9x13 baking dish, add ¼ cup marinara, or enough to cover bottom. Layer eggplant slices, overlapping and cutting to fit if necessary. Top with ⅓ of the ricotta mixture and spread evenly. Pour a thin layer of marinara and spread evenly. Repeat 2 more layers, ending with marinara. Sprinkle remaining cheeses on top. Cover tightly with foil and bake for 20 minutes. Remove foil and bake 15-20 minutes more until browned. Allow to sit for 15 minutes before slicing. Garnish with remaining chopped fresh parsley if desired.