EGGPLANT PARMESAN LASAGNA RECIPES

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EGGPLANT PARMESAN LASAGNA RECIPE



Eggplant Parmesan Lasagna Recipe image

If you like a classic eggplant parm, then you'll absolutely love our eggplant parmesan lasagna!

Provided by The Casserole Queens

Categories     vegetarian    dinner party    feed a crowd    dinner    main dish

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 8

Number Of Ingredients 15

1 tbsp. olive oil
1 large egg
2 egg whites
1 c. panko bread crumbs
1/2 c. all-purpose flour
2 medium eggplants
1 container lowfat small-curd cottage cheese
1 container part-skim ricotta
6 oz. part-skim mozzarella
1/2 c. grated Romano or Parmesan cheese
2 tbsp. grated Romano or Parmesan cheese
black pepper
1 c. roughly chopped fresh basil
1/2 c. roughly chopped fresh flat-leaf parsley
2 1/2 c. jarred marinara sauce

Steps:

  • Heat oven to 450 degrees F. Lightly oil two large rimmed baking sheets. Beat the egg and egg whites together in a shallow bowl. Place the bread crumbs and flour in separate shallow bowls. Add 1 tablespoon oil to the bread crumbs and mix to combine. Slice the eggplants into 1/2-inch-thick rounds. Dip the eggplant rounds in the flour, then the eggs (letting any excess drip off), and finally in the bread crumb mixture, pressing gently to help them adhere; transfer to the prepared baking sheets. Roast until the eggplant is golden brown, 15 to 20 minutes. Reduce oven temperature to 400 degrees F. Meanwhile, in a large bowl, combine the cottage cheese, ricotta, 1 cup mozzarella, 1/2 cup Romano, and 1/2 teaspoon pepper. Fold in the basil and parsley. Spread 1/2 cup marinara on the bottom of a 9- by 13-inch baking dish. Top with a layer of eggplant (8 to 12 slices) and 1/2 cup marinara, and dollop with a third of the ricotta mixture (about 1 1/2 cups). Repeat eggplant, marinara, and ricotta layers twice. Top with the remaining 1/2 cup marinara. Sprinkle with the remaining 1/2 cup mozzarella and 2 tablespoons Romano. Cover the dish tightly with an oiled piece of foil and bake for 20 minutes. Uncover and bake until the top is light golden brown, 20 to 25 minutes more. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 383 calories

EASY EGGPLANT LASAGNA - HOW TO MAKE VEGETARIAN EGGPLANT ...



Easy Eggplant Lasagna - How to Make Vegetarian Eggplant ... image

This eggplant lasagna from Delish.com is cheesy and completely meat free.

Provided by Lena Abraham

Categories     gluten-free    low-carb    vegetarian    date night    winter    dinner

Total Time 1 hours 40 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 13

2

medium eggplants, about 6" to 8" long

kosher salt

1 tbsp.

extra-virgin olive oil

3

cloves garlic, minced

1

yellow onion

2 tsp.

dried oregano

Freshly ground black pepper

1

25-oz. jar marinara

16 oz.

whole milk ricotta

1/2 c.

freshly grated Parmesan

1

large egg

1/4 c.

chopped fresh parsley, plus more for garnish

4 c.

shredded mozzarella

Steps:

  • Preheat oven to 400°. Cut ends of eggplants and slice thinly, about 1/4” thick. Lay slices on a cooling rack and season with salt. Let sit for 20 minutes. Pat salted sides with paper towel. Flip, season again, and let sit for another 20 minutes. Pat dry with paper towel. In a large skillet over medium heat, heat oil. Sauté garlic for 1 minute, then add onions and oregano. Season with salt and pepper and cook until onions are translucent. Add marinara and cook until warmed through. In a medium bowl, combine ricotta, Parmesan, egg and parsley. Season with salt and pepper. In a 9"-x-13" casserole dish, spread a thin layer of marinara sauce, a single layer of eggplant “noodles", a layer of ricotta mixture, then a layer of mozzarella; repeat layers. Top last layer of eggplant with marinara sauce, mozzarella, and Parmesan. Cover with foil and bake for 35 minutes. If desired, remove foil and broil until golden on top, 1 to 2 minutes. Let cool 10 minutes, then garnish with parsley and serve.

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