Eggplant Parmesan Lasagna
Layers of thin-sliced eggplant replace the meat in this cheesy lasagna recipe. Use the eggplant within a day or two of purchase for the best flavor.
Layers of thin-sliced eggplant replace the meat in this cheesy lasagna recipe. Use the eggplant within a day or two of purchase for the best flavor.
Excellent dish! Lots of cheese!
Read MoreDelicious! Family asked for more. I roasted the eggplant to cut down on time and it turned out really well. Great flavor.
Read MoreI do like the Barilla no cook lasagna noodles, simply because they are thinner. But I found if you do cook them, they work great and of course are bigger when you go to layer. Great recipe. I like the heavy cream. Also you can fry the eggplant in some Italian bread crumbs and flour, for more taste. I grow my own eggplant too. I add an egg and parmesan to my ricotta to help hold it together. Along with pepper and garlic powder.
Read MoreI really like this recipe and have made it several times. If you want to cut down on time and calories I have roasted or even grilled the eggplant with a little bit of olive oil and salt and pepper.
Read MoreYummy! This is no cooking light recipe, so I'm glad the calorie content is not listed. It was a little labor intensive, frying the eggplant in batches, but worth the effort on occasion.
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