Summer Eggplant Lasagna Recipes

SUMMER LASAGNA

Summer Lasagna image

Zucchini takes the place of pasta in this recipe, making it lighter than a regular lasagna. Most people don't realize that there is no pasta and think it delicious.

Provided by PATRICIA MARY

Categories World Cuisine Recipes European Italian

Time 1h25m

Yield 8

Number Of Ingredients 14

Ingredients

1 pound ground beef
½ cup chopped onion
½ cup chopped green bell pepper
¼ cup finely chopped carrots
2 cloves garlic, minced
1 (15 ounce) can tomato sauce
½ teaspoon dried oregano
½ teaspoon dried basil
salt and pepper to taste
5 medium zucchini, sliced lengthwise into 1/4-inch thick strips.
1 cup cottage cheese
1 egg, beaten
¾ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
In a skillet over medium heat, cook the ground beef until evenly brown. Drain juices. Mix the onion, green bell pepper, carrots, garlic, and tomato sauce into the skillet. Season with oregano, basil, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer 10 minutes, until vegetables are tender.
In the bottom of the prepared baking dish, layer 1/2 the zucchini strips. In a bowl, beat together the cottage cheese and egg, and spread over the zucchini. Scoop 1/2 the beef mixture over the cottage cheese and egg mixture, and sprinkle with 1/2 the mozzarella cheese. Layer with remaining zucchini, beef mixture, and mozzarella. Top with Parmesan cheese.
Bake 45 minutes in the preheated oven. Allow to sit 10 minutes before slicing to serve.

Nutrition Facts : Calories 236.8 calories, Carbohydrate 10.3 g, Cholesterol 71.3 mg, Fat 13.5 g, Fiber 2.6 g, Protein 19.7 g, SaturatedFat 6 g, Sodium 569.8 mg, Sugar 5.4 g

EGGPLANT LASAGNA

Eggplant Lasagna image

Provided by Food Network

Number Of Ingredients 9

Ingredients

1 eggplant sliced thin and purged
1/4 cup rock salt
3/4 cup vegetable oil
2 cups tomato puree
2 teaspoons oregano
1 tablespoon chopped garlic
2 cups grated mozzarella cheese
1/2 cup Parmesan cheese
Pepper to taste

Steps:

Preheat the oven to 375 degrees. Using a mandolin or a thin knife, slice eggplant lengthwise into thin strips. Toss the eggplant with 1/4 cup coarse salt. Transfer the eggplant to a colander and allow to sit overnight. (This will remove any excess water from the eggplant and allow it to crisp nicely when fried.) Brush the salt off the eggplant slices. Heat oil in a large skillet until approximately 350 degrees. Carefully fry eggplant slices in the oil until golden brown, approximately 30 seconds on each side. Drain the slices on paper towels, set aside until needed. In a medium bowl mix together 2 cups tomato puree, oregano and 1 tablespoon chopped garlic. Season with salt and pepper. Grease a 8 by 8-inch square pan, and layer the eggplant on the bottom of the pan. Sprinkle some of the mozzarella cheese mixed with the parmesan cheese, pepper, and drizzle the tomato sauce over the cheese. Repeat the process the pan is full. Bake the lasagna for 20 to 25 minutes until the cheese is melted and golden brown.

SUMMER EGGPLANT LASAGNA

Summer Eggplant Lasagna image

This recipe by Elizabeth Morath won the Ultimate Recipe Showdown for Pasta! I can't wait to try this one it looked so good and earned almost a perfect score of 99! It looks much different than traditional lasagna.

Provided by cookiedog

Categories Vegetable

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

1 eggplant
salt
2 eggs, beaten
1 1/2 cups breadcrumbs
1/2 cup shredded parmesan cheese
fresh ground black pepper
1 tablespoon chopped fresh oregano leaves
2 tablespoons chopped fresh parsley leaves
olive oil, for frying
1 -2 tablespoon butter, depending on taste
1/2 cup red wine vinegar
1 cup olive oil
1/4 cup chopped Peppadew pepper
2 tablespoons sugar
salt & freshly ground black pepper
1/2 cup basil leaves, torn
1/2 cup mint leaf, torn
2 tablespoons Italian parsley, torn
0.5 (16 ounce) box lasagna noodles
1 lb ball fresh mozzarella cheese, cubed or 1 lb mozzarella cheese, shredded

Steps:

Peel and slice the eggplant and salt it in a colander. Cover with paper towels and a tea kettle that is full and heavy. Let stand for about 1 hour until moisture is released. This first step is very important to remove any bitterness.
Batter the eggplant by dipping first in beaten eggs, then in homemade bread crumbs seasoned with salt, pepper, oregano and parsley. (If you need to use store bought seasoned bread crumbs add salt and pepper.)
In a deep sided fry pan heat the olive oil to 350 degrees F. Add a little butter (for flavor) and fry the eggplant in batches until golden brown. Drain on paper towels and set aside.
Make the vinaigrette of red wine vinegar, olive oil, chopped peppadews and a little sugar. Season with salt and pepper.
Chop the basil, mint and Italian parsley.
Boil the lasagna noodles with a little oil, so that they do not stick, and some salt, to impart some flavor.
In a beautiful serving dish layer the noodles, then the eggplant then sprinkle with some fresh mozzarella, then the herbs and finally drizzle with the vinaigrette.
Repeat until all the layers are formed, making sure that the noodle is not the last layer.
Serve at room temperature for the best summer lasagna. Manga!

Nutrition Facts : Calories 1364.2, Fat 91.7, SaturatedFat 27.8, Cholesterol 214, Sodium 1263.9, Carbohydrate 89.1, Fiber 8.4, Sugar 14.1, Protein 47.6

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