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Home » Dinner » Eggplant Lasagna

Eggplant Lasagna

December 5, 2016 by Susan 2 Comments

Eggplant Lasagna

Wanted: Layers of cheese and sauce that bake together and make the house smell delicious. *Noodles need not apply.  

Eggplant is not only a beautiful fruit on its own, but a perfect substitution for noodles.  It provides a meaty texture and offers up plenty of fiber and vitamins to make this a healthy dish.

Beautiful Eggplant

Don’t you love the natural rich purple hue?  So many recipes want to bread and fry it, which I find totally unnecessary.  Just a little oil and a grill pan and it’s ready for layering.

Grilled Eggplant replaces noodles in this take on lasagna

Make sure to cook enough to soften it, but not so much that it turns mushy.  It holds quite a bit of water, so draining on paper towels helps draw out some of the moisture.

In a perfect world, my whole family eats this.  In my world, my husband eats one piece, while the rest if for me.  There’s only so much I can eat, so I individually wrap a few portions and freeze for a quick lunch or dinner when I am pressed for time.

I read that there is an ancient misconception that eggplant can make you crazy.  No way!  I eat it ALL the time and I am perfectly sane in my own kind of way.  Mostly.  Well, kind of.  So maybe I am a bit crazy, but the eggplant surely isn’t to blame.  Either way, give it a try!

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Eggplant Lasagana

Eggplant Lasagana

Ingredients

  • 2 medium eggplants, sliced lengthwise
  • Olive oil for grilling
  • 1 cup mozzarella, shredded- divided
  • 1 1/2 marinara- divided
  • 1 Tbsp Parmesan cheese
  • 15 oz Ricotta
  • 1 egg

Instructions

  1. Preheat oven to 375°.
  2. Lightly oil a grill pan and grill eggplant on both sides in batches.
  3. Drain on paper towels. I scrape as many seeds out as I can.
  4. In a mixing bowl, combine Ricotta, egg, and Parmesan.
  5. Spray a 9x9 baking dish with cooking spray.
  6. Arrange slices of eggplant to completely cover the bottom of pan. A little overlap is ok.
  7. Evenly spread half of the cheese mixture over eggplant, top with 1/2 cup marinara, and 1/4 cup mozzarella.
  8. Repeat layer with eggplant, topping with other half of cheese and same amounts of marinara and mozzarella.
  9. Arrange final layer of eggplant on top.
  10. Top with 1/2 cup marinara and 1/2 cup mozzarella.
  11. Cover with nonstick foil or parchment paper layered with foil on top.
  12. Place baking dish on a sheet pan and bake for 35 minutes.
  13. Remove foil and bake for an additional 25 minutes.
  14. Let cool 10-15 minutes before slicing.

Notes

After the first slice, you may see water in the pan. Just remove excess with a spoon before cutting the other pieces.

To serve, top with toasted breadcrumbs and fresh basil.

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Filed Under: Dinner, Easy, New, Recipes Tagged With: eggplant, lasagna, meatless, meatlessmonday, vegetarian

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Reader Interactions

Comments

  1. Freya Osborne

    March 14, 2017 at 5:17 am

    Great recipe for lasagna. I will try this at home today. Thanks for sharing.

    Cheers,

    Freya

    Reply
  2. Nila

    November 14, 2018 at 4:07 pm

    Yum!! This looks delicious and your photos are gorgeous! Can’t wait to try this recipe.

    Reply

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