Meatless Grilled Eggplant Lasagna Recipes

NOODLE-LESS EGGPLANT LASAGNA

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.

MEATLESS EGGPLANT LASAGNA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat 2 baking sheets and a 9x13-inch baking dish with cooking spray.
• Stir together 2 eggs and water in a shallow dish. Combine panko and Parmigiano-Reggiano cheese in a second shallow dish. Dip eggplant slices in egg mixture and dredge in panko mixture, pressing gently to adhere and shaking off excess. Place on prepared baking sheets.
• Bake in the preheated oven until golden, turning once and rotating baking sheets after 15 minutes, about 30 minutes total.
• Combine ricotta cheese, basil, 1 egg, Parmigiano-Reggiano, garlic, red pepper, and salt in a bowl to make filling.
• Spoon 1/2 cup marinara sauce into the prepared baking dish. Layer 1/2 the eggplant slices over sauce and sprinkle with 1/8 teaspoon salt. Top with 3/4 cup marinara sauce. Spread 1/2 the ricotta mixture on top; add 1/2 the yellow and green bell peppers and top with 1/3 the mozzarella cheese and 1/4 the Fontina cheese. Repeat layers, ending with 1 cup marinara sauce. Cover tightly with aluminum foil coated with cooking spray.
• Bake in the preheated oven for 35 minutes.
• Remove aluminum foil; top with remaining mozzarella cheese and Fontina cheese. Continue baking until sauce is bubbly and cheese melts, about 10 minutes more. Cool 10 minutes before serving.

MEATLESS GRILLED EGGPLANT LASAGNA

Steps:

• Preheat grill to high, then turn down to med just before you put the eggplant on.
• Preheat oven to 350.
• Peel and slice eggplant lengthwise (about 1/4 inch wide) (you can stripe it or not peel it if you prefer).
• Brush or spray eggplant with olive oil and season with some of the seasoning.
• Grill eggplant 5 min a side.
• While eggplant is grilling combine 1/4 cup of the mozzarella, the rest of the seasoning, egg (optional), parmesan, ricotta, 1 tsp marinara, and garlic in a small bowl.
• Once eggplant is cooked you can put it together.
• Spray casserole pan with olive oil (optional but it prevents sticking).
• Drizzle some sauce at the bottom and make one layer of eggplant (3 slices fit in mine).
• Cover each eggplant with about a tablespoon of the cheese mixture and some shredded mozzarella.
• Repeat layers with rest of eggplant. Mine made 2 layers and I pourde the rest of the sauce and cheese over the top.
• Bake until bubbly.

GRILLED EGGPLANT LASAGNA WITH TOMATOES AND THREE CHEESES

Steps:

• Using an 8 x 11 inch baking dish (or a dish about tht size).
• Layer the eggplant with salt in a colander.
• Set the colander on a large plate for 20 minutes.
• Rinse the eggplant slices and pat dry.
• Drizzle the eggplant on both sides with oil.
• Cook on a grill, turning often, until cooked through.
• Remove from the grill and set aside.
• Set the over to 350 degrees.
• Rub the inside of the baking dish with oil.
• Layer as follows: Place several slices of eggplant in the dish.
• Add black pepper, 1/2 the basil, 1/2 the tomatoes, 1/3 of the Fontina, 1/3 of the mozzarella, 1/3 of the Romano.
• Continue layering in this way until you have made: 3 layers of eggplant and 2 layers of tomatoes.
• Sprinkle the top layer with the remaining cheese.
• Transfer the dish to the oven and bake for 40 to 45 minutes or until the cheese browns and the juices are bubbling at the edges.
• Serve at once.