"It is a delicious lasagna using eggplant instead of pasta." — GENKIANNA
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olive oil for brushing
grated Parmesan cheese
salt and ground black pepper to taste
eggplants, peeled and sliced into 1/2-inch rounds
chunky tomato sauce
shredded mozzarella cheese
This was so good I made my own seasoned bread crumbs and added garlic and onions to the ground beef.
A decent, base recipe. I added low fat ricotta cheese and substituted 1 lb. of sauteed, sliced mushrooms for the hamburger to make it vegetarian. I also put all of the Parmesan cheese on top, rather than in the breading mix, to increase the "baked," crusty, cheesy top.
I will not change the ingredients but would recommend changing some of the portions. I gues it depend on the size of the eggplant though. My family love cheze. I ended up using about 2lbs of gr bef and about 6 cups of cheese all day. Turned out great!
Great recipe! Huband -who is new to eggplant loved it. So its a great intro for people unframilar to eggplant. But watch that eggplant when your baking eggplant slices the oven I would cook half the time. Burn fast! But still good.
The preparation of the eggplant makes all the difference. I've tried other eggplant lasagna recipes, and they were disappointing. The eggplant was either overdry and tough or gooey. In either case, it stood out and didn't "pass" as well for pasta.
I prefer to peel the eggplant and slice it lengthwise into strips the approximate width of a lasagna noodle. Start with the strips a little wider than the size you wish them to be, as they will shrink in the over.
Other than using eggplant instead of noodles, you can follow your own lasagna recipe. I like to mix thawed, chopped frozen spinach (which has been COMPLETELY drained and squeezed dry) into ricotta (or cottage) cheese, along with an egg and some shredded parmesan, to use as one of the layers. I also like using Sargento's 6-cheese Italian better than straight mozzarella. Less stringy and more depth of flavor.
This is a wonderful dish! And my family loves eggplant cooked this way so much that now I don't even bother putting the lasagna together - they eat the eggplant up before I can assemble!!!
D-lish! I made a half batch of this the night before and popped it into the oven for about 20-25min (a little extra time since it started cold), until it was bubbly. It turned out Great. The flavors melded well and even my picky kids ate some. We'll definitely have this again.
Half batch was plenty for us 2 adults and 2 kids ages 3 & 18mo.. We still had enough to take for lunch the next day for both adults.
Excellent! My husband told me this is the best meal I've ever made. I have to say, though, that this is best eaten right away after cooking. This is definitely not a cook-ahead recipe. The leftovers left a lot to be desired.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 185
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