Eggplant Parmesan Lasagna Recipes

EGGPLANT PARMESAN LASAGNA

Steps:

• Slice the eggplant into 1/4inch thick slices, then sprinkle with 2 tsp of salt. Set the eggplant slices in a colander for 30 minutes, and during this time they will release liquid. Remove the eggplant slices to several layers of paper towel and press each slice on both sides with paper towel to soak up excess liquid.
• Preheat the oven to 400 degrees F and pull out two sheet trays.
• Set up a breading station with the first bowl filled with flour, the second bowl filled with the beaten eggs, and the third bowl with the panko bread crumbs. Bread each eggplant slice by first dipping in the flour, shaking off the excess, then dipping in the egg, shaking off the excess, then dipping in the bread crumbs, and place on a sheet tray. Repeat until all the eggplant slices are coated, and be sure to spread them out in a single layer with a little room in between each. Sprinkle the tops with salt and pepper, and bake for 30 minutes until golden brown.
• Now it's time to layer the ingredients! Spread out a half cup of tomato sauce in the bottom of an 8×8 dish, then add a single layer of eggplant slices. Then spread an even layer of ricotta, and some mozzarella and parmesan cheese. Add more sauce, then eggplant, then ricotta, then cheese, and keep repeating until you've used up all the ingredients.
• Bake for 30-40 minutes until the tomato sauce is bubbling, then serve! Enjoy.

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.

BAKED EGGPLANT PARMESAN LASAGNA

Steps:

• Preheat the oven to 400 degree F. Line a parchment paper on a baking tray and keep it aside.
• Prepare the marinara sauce: Heat a saucepan with olive oil, add yellow onion and garlic. Saute for 2-3 minutes until onions turn translucent. Add in the tomato paste, crushed tomatoes, Italian seasonings, sugar, red chili flakes, salt and pepper. Let the sauce simmer for 10-15 minutes until the sauce thickens a bit. Remove the saucepan from the heat and add the fresh basil leaves and set aside.
• Cut the ends of eggplant and slice the eggplant a little thick and season them with salt. Allow to rest for 10 minutes. Pat them dry to remove the water on them. Add black pepper. Brush the eggplant slices with olive oil and arrange them on the prepared baking tray. Bake for 20 - 30 minutes by flipping halfway through and lightly browns.
• Meanwhile in a medium bowl combine; ricotta cheese, parmesan cheese, egg, salt and pepper.
• Spread a thin layer of prepared marinara sauce over a 9X13 baking dish. Arrange a single layer of baked eggplant slices over the sauce. Spread a layer of ricotta mixture, add ¼ cup mozzarella cheese and then some sauce, repeat the same for the other layer. End the final layer with marinara sauce and spread the mozzarella cheese.
• Cover the baking dish with foil and bake for 30 - 35 minutes. Once done remove the foil and broil for 2 minutes.
• Garnish the lasagna with parsley and allow the lasagna to cool for 10 minutes and then slice them and serve.

ROASTED EGGPLANT PARMESAN

Steps:

• Preheat the oven to 400 degrees F and arrange three racks evenly spaced.
• Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees F.
• In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.
• For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.
• Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.

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 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.