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
SUPER-CHEESY EGGPLANT LASAGNA
To get this eggplant lasagna so cheesy, we used ricotta. And a shredded five-cheese blend. And extra Parmesan. (We wanted to be sure it was the cheesiest!)
Provided by My Food and Family
Categories Lasagna Recipes
Time 1h40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Cook turkey with Italian seasoning and garlic powder in large nonstick skillet until done; drain.
- Mix egg white, ricotta, Parmesan and 1 tsp. each parsley and basil until blended.
- Spread ¾ cup sauce in bottom of 13x9-inch baking dish sprayed with cooking spray. Layer half each of the eggplant, ricotta mixture, turkey mixture, remaining sauce and shredded cheese; repeat layers except do not add remaining shredded cheese. Cover.
- Bake 1 hour. Uncover; sprinkle with remaining shredded cheese, parsley and basil. Bake 15 to 20 min. or until cheese is melted and lasagna is heated through. Let stand 10 min. before serving.
Nutrition Facts : Calories 230, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g
ROASTED EGGPLANT LASAGNA
With a vegetarian on my guest list, I was inspired to make this lasagna for a party. Watching the cheese bubbling and smelling roasting veggies, I couldn't wait for the party to start. Everyone went home with the recipe.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Cut eggplant, zucchini, tomatoes and red pepper into 1-in. pieces; place in a large bowl. Add onion, oil, 2 tablespoons basil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; toss. Transfer to two greased 15x10x1-in. baking pans. Bake at 450° for 20-25 minutes or until crisp-tender. Stir in olives. , In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Add bay leaf and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in 3 tablespoons Parmesan, Asiago and remaining basil, salt and pepper. Discard bay leaf. , Spread a fourth of the sauce in a greased 11x7-in. baking dish. Top with 2-1/3 cups vegetables, 1/4 cup mozzarella and three noodles. Repeat layers. Top with a fourth of the sauce, remaining vegetables, mozzarella, sauce and Parmesan. Cover and bake at 375° for 30-40 minutes or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 344 calories, Fat 22g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 590mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 11g protein.
NOODLE-LESS EGGPLANT LASAGNA
Low-carb lasagna? Yes please! We used thinly sliced eggplant in lieu of noodles and layered spinach, ricotta cheese and marinara sauce for a satisfying vegetarian meal.
Provided by By Cindy Rahe
Categories Side Dish
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper. Spray 9-inch pie plate or 8-inch round pan lightly with olive oil cooking spray.
- Cut eggplant into very thin slices using mandolin. Place slices in single layer on cookie sheets; sprinkle lightly with salt. (If necessary, do this in batches if only 1 sheet fits in your oven at a time.) Bake about 6 minutes or until slightly shriveled and almost tender. Remove from oven; set aside to cool. Leave oven on.
- In medium bowl, mix ricotta and Parmesan cheeses. Place thawed spinach in clean tea towel; squeeze out any excess liquid. (There will be a lot!) Add drained spinach to cheese mixture; mix well.
- Spread thin layer of marinara sauce in bottom of pie plate. Layer eggplant slices, slightly overlapping, over sauce to cover bottom of plate. Spread one-third of cheese mixture over eggplant; top with a layer of sauce. Repeat layers 2 more times, layering eggplant, cheese mixture and sauce and ending with final layer of sauce. Top with mozzarella pearls. Cover pie plate with foil.
- Bake in center of oven 30 minutes. Remove foil; continue baking 15 to 30 minutes longer or until cheese and sauce are bubbly and eggplant is tender. Remove from oven; cool about 10 minutes before cutting. Sprinkle top of the lasagna with basil before serving.
Nutrition Facts : ServingSize 1 Serving
LOW-CARB EGGPLANT LASAGNA RECIPE BY TASTY
Here's what you need: large eggplants, sea salt, olive oil, garlic, red pepper flakes, crushed san marzano tomato, fresh basil, large egg, ricotta cheese, shredded mozzarella cheese, grated parmesan cheese, italian seasoning
Provided by Crystal Hatch
Categories Dinner
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F (190°C).
- Cut off the ends of the eggplant, then slice lengthwise about ⅛-inch (3-mm) thick.
- Sprinkle the eggplant slices with sea salt on both sides and let sit for 10 minutes to draw out moisture. Pat dry with paper towels to remove excess liquid.
- Lightly grease a griddle pan with olive oil and heat over medium heat. Grill the eggplant slices for 2-3 minutes on each side, or until grill marks are visible. Remove from the pan and set aside.
- In a medium saucepan, heat a drizzle of olive oil over medium-low heat, then add the garlic and red pepper flakes. Sauté for about 3 minutes, until the garlic is fragrant but not browned. Add the crushed tomatoes and 1 teaspoon of salt, stirring well to incorporate the garlic and red pepper. Simmer for 10 minutes, reducing the heat if the sauce begins to bubble too much. Add the basil and stir to combine. Remove from the heat and set aside.
- In a medium bowl, beat the egg, then add the ricotta, 1½ cups (150 g) of mozzarella, ¾ cup (80 g) of Parmesan, and the Italian seasoning. Mix well to combine.
- Assemble the lasagna. In a 9x13-inch (23x33-cm) baking dish, add enough sauce to cover the bottom of the dish and spread in an even layer. Add a layer of eggplant slices, covering the bottom of the dish completely. It's okay if the eggplant slices overlap slightly. Add a layer of the ricotta mixture and spread in a thin, even layer. Repeat with the remaining ingredients, finishing with a layer of sauce. Sprinkle the remaining mozzarella and Parmesan on top.
- Bake for 45 minutes, until cheese is fully melted.
- Turn the broiler on high and broil for 5 minutes, or until the cheese on top is browned and bubbly.
- Remove the lasagna from the oven and let rest for 15-20 minutes before serving to give the lasagna time to set.
- Serve garnished with fresh basil.
- Enjoy!
Nutrition Facts : Calories 244 calories, Carbohydrate 16 grams, Fat 14 grams, Fiber 3 grams, Protein 14 grams, Sugar 6 grams
More about "irresistible eggplant lasagna recipes"
EASY EGGPLANT LASAGNA | KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
THE IRON YOU: EGGPLANT LASAGNA
From theironyou.com
MOST AMAZING EGGPLANT LASAGNA RECIPE ( EASY VEGETARIAN MEAL …
From youtube.com
EGGPLANT PARMESAN LASAGNA - RACHAEL RAY IN SEASON
From rachaelraymag.com
EASY EGGPLANT LASAGNA - HOW TO MAKE VEGETARIAN EGGPLANT LASAGNA
From delish.com
EGGPLANT LASAGNA - VEGETARIAN | LOW CARB | HEALTHY DINNER RECIPE
From recipemagik.com
EGGPLANT LASAGNA (LOW CARB, FREEZER) - SWEET PEAS AND SAFFRON
From sweetpeasandsaffron.com
BESF OF RECIPES: IRRESISTIBLE EGGPLANT LASAGNA
From bestofcookingrecipes.blogspot.com
IRRESISTIBLE EGGPLANT LASAGNA
From crecipe.com
CLASSIC EGGPLANT LASAGNA - THE STAY AT HOME CHEF
From thestayathomechef.com
BEST EGGPLANT LASAGNA RECIPE | MYRECIPES
From myrecipes.com
EASY EGGPLANT LASAGNA RECIPE (VEGETARIAN & LOW CARB)
From themediterraneandish.com
BAKED EGGPLANT PARMESAN LASAGNA RECIPE - BUDGET EARTH
From budgetearth.com
HOW TO MAKE THE MOST AMAZING EGGPLANT LASAGNA - YOUTUBE
From youtube.com
EGGPLANT LASAGNA: IRRESISTIBLY HEALTHY - ENRILEMOINE
From enrilemoine.com
LOW-CARB LUNCH IDEA: EGGPLANT LASAGNA WITH APPLE MARINARA
From budgetpantry.com
EGGPLANT LASAGNA | DELICIOUS, LOW CARB LASAGNA WITHOUT NOODLES
From wellplated.com
EASY NO FUSS LASAGNA - INSPIRED TASTE
From inspiredtaste.net
FOOLPROOF EGGPLANT LASAGNA RECIPE - LE CHEF'S WIFE
From lechefswife.com
EGGPLANT LASAGNA RECIPES | ALLRECIPES
From allrecipes.com
IRRESISTIBLE LASAGNA - VEGAN OUTREACH
From veganoutreach.org
HEARTY EGGPLANT LASAGNA - FOX AND BRIAR
From foxandbriar.com
EGGPLANT LASAGNA | THE RECIPE CRITIC
From therecipecritic.com
KETO EGGPLANT LASAGNA - EASY LOW CARB
From easylowcarb.com
CLASSIC EGGPLANT LASAGNA RECIPE - UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
EGGPLANT LASAGNA [VEGAN] - CONTENTEDNESS COOKING
From contentednesscooking.com
EGGPLANT LASAGNA - DINNER AT THE ZOO
From dinneratthezoo.com
VEGETARIAN ROASTED EGGPLANT LASAGNA - LOVE & ZEST
From loveandzest.com
QUICK-AND-EASY EGGPLANT LASAGNA RECIPE - KRISTEN STEVENS | FOOD …
From foodandwine.com
HEALTHY EGGPLANT LASAGNA (UNDER 200 CALORIES ... - COOKING MADE …
From cookingmadehealthy.com
BEST COOKING CHEESE RECIPES: IRRESISTIBLE EGGPLANT LASAGNA
From worldbestcheeserecipes.blogspot.com
EASY EGGPLANT LASAGNA RECIPE - ADD A PINCH
From addapinch.com
EGGPLANT LASAGNA - FLYPEACHPIE
From flypeachpie.com
LENTIL EGGPLANT LASAGNA | MINIMALIST BAKER RECIPES
From minimalistbaker.com
CHEESY EGGPLANT LASAGNA - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
EASY KETO EGGPLANT LASAGNA RECIPE | WHOLESOME YUM
From wholesomeyum.com
GLUTEN FREE EGGPLANT LASAGNA | WEELICIOUS
From weelicious.com
A DELICIOUS RECIPE FROM A FRIEND FOR EGGPLANT LASAGNA
From perfectlyprovence.co
BEST EGGPLANT LASAGNA ROLLUPS RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
NO NOODLE EGGPLANT LASAGNA I PANNING THE GLOBE
From panningtheglobe.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