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.
How to Make It
Step 1
Cook first 3 ingredients in a 3 1/2-quart saucepan over medium-low heat 30 minutes. Remove from heat; stir in cream and Parmesan cheese. Set aside.
Step 2
Peel eggplant, and cut crosswise into 1/4-inch-thick slices. Sprinkle slices evenly with salt and black pepper. Stir together eggs and 3 Tbsp. water. Dredge eggplant in flour; dip into egg mixture, and dredge again in flour, shaking to remove excess.
Step 3
Cook eggplant, in batches, in 1 1/2 Tbsp. hot oil in a large nonstick skillet over medium-high heat 4 minutes on each side or until golden brown and slightly softened. Drain on paper towels. Repeat with remaining oil and eggplant, wiping skillet clean after each batch, if necessary.
Step 4
Layer 3 lasagna noodles lengthwise in a lightly greased 13- x 9-inch baking dish. Top with one-third tomato sauce mixture and half of eggplant. Dollop half of ricotta cheese evenly on eggplant in dish; top with half of mozzarella. Repeat layers with remaining noodles, one-third sauce mixture, remaining eggplant, and remaining ricotta. Top with remaining one-third sauce mixture and mozzarella cheese.
Step 5
Bake at 350° for 35 to 40 minutes or until golden brown. Let stand 20 minutes before serving.
Step 6
*6 no-cook lasagna noodles may be substituted. Prepare recipe as directed, reserving last half of mozzarella from top. Bake, covered, at 350° for 45 minutes. Sprinkle top with reserved cheese; bake, uncovered, for 20 more minutes or until golden brown.
Step 7
Note: For testing purposes only, we used Bertolli Vidalia Onion With Roasted Garlic pasta sauce.
ReviewSL's Review
Delicious! Family asked for more. I roasted the eggplant to cut down on time and it turned out really well. Great flavor.
Patty46's Review
I 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.
elcramblett's Review
I 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.
jnjhill's Review
Yummy! 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.
tsmith79's Review