EGGPLANT PARMESAN LASAGNA RECIPE
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
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
EGGPLANT PARMESAN LASAGNA RECIPE
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
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
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Nov 26, 2020 · Instructions. To roast the eggplant: Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven. Line two large rimmed, baking sheets with parchment paper for easy cleanup. Slice off both rounded ends on one eggplant…
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ITALIAN EGGPLANT PARMESAN RECIPE - COOKIE AND KATE
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From epicurious.com
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