GREEK EGGPLANT LASAGNA RECIPES

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BEST EGGPLANT LASAGNA RECIPE | MYRECIPES



Best Eggplant Lasagna Recipe | MyRecipes image

Our eggplant lasagna is a delicious, crowd-pleasing dinner that results from swapping traditional lasagna noodles for slabs of fresh eggplant. Besides being a great gluten-free and low-carb alternative to classic lasagna, this comforting casserole is the perfect way to put a load of summer eggplant to good use. The best eggplant to use in this lasagna recipe are the most tubular-shaped that you can find, as these will give you the most even planks of eggplant (vs. the eggplants with large, round bottoms). This cheesy eggplant bake also gets bonus points for being make-ahead friendly. You can prepare and assemble the eggplant lasagna and refrigerate for up to two days before baking; just plan on the lasagna needing a couple of extra minutes in the oven. 

Provided by Adam Hickman

Total Time 2 hours 30 minutes

Yield Serves 8 (serving size: about 2 cups)

Number Of Ingredients 14

1 large eggplant (about 1 to 1 1/2 lb.)
12 ounces ground beef chuck
1 cup chopped yellow onion (from 1 onion)
½ chopped red bell pepper (from 1 bell pepper)
1 tablespoon finely chopped garlic
1 ½ teaspoons kosher salt
1 teaspoon black pepper
½ teaspoon crushed red pepper
1 (24-oz.) jar marinara sauce
2 cups whole-milk ricotta cheese
2 large eggs, beaten
16 ounces pre-shredded mozzarella cheese
7 ounces fresh mozzarella, torn into small pieces
2 teaspoons chopped fresh thyme leaves

Steps:

  • Preheat oven to 400°F. Cut eggplant into 12, (3/8-in.-thick) slices. Arrange eggplant on a wire rack set in a rimmed baking sheet. Bake in preheated oven until slightly dried out, about 15 minutes. Set aside. Bake in 2 batches, if necessary.
  • Heat a large skillet over medium-high. Add beef to skillet; cook, stirring occasionally to break up chunks, until well browned, 7 to 8 minutes. Add onion, bell pepper, garlic, salt, black pepper, and crushed red pepper; cook, stirring occasionally, until tender, about 4 minutes. Stir in marinara. Reduce heat to medium; cook, stirring occasionally for 10 minutes. Remove from heat. 
  • Stir together ricotta and eggs in a small bowl. 
  • Spread 1/2 cup meat sauce in bottom of a greased 13- x 9-inch glass baking dish. Arrange 3 pieces of eggplant in a single layer over sauce. Top with 3/4 cup meat sauce, 1/2 cup ricotta mixture, and 4 ounces of shredded mozzarella. Repeat layers 3 more times. Top with fresh mozzarella pieces, and sprinkle with thyme. Cover with aluminum foil, and bake at 400°F for 45 minutes. Remove foil, and bake until top is browned, another 30 to 35 minutes. Remove from oven, and let stand 15 minutes before cutting.

EASY EGGPLANT LASAGNA - HOW TO MAKE VEGETARIAN EGGPLANT ...



Easy Eggplant Lasagna - How to Make Vegetarian Eggplant ... image

This eggplant lasagna from Delish.com is cheesy and completely meat free.

Provided by Lena Abraham

Categories     gluten-free    low-carb    vegetarian    date night    winter    dinner

Total Time 1 hours 40 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 13

2

medium eggplants, about 6" to 8" long

kosher salt

1 tbsp.

extra-virgin olive oil

3

cloves garlic, minced

1

yellow onion

2 tsp.

dried oregano

Freshly ground black pepper

1

25-oz. jar marinara

16 oz.

whole milk ricotta

1/2 c.

freshly grated Parmesan

1

large egg

1/4 c.

chopped fresh parsley, plus more for garnish

4 c.

shredded mozzarella

Steps:

  • Preheat oven to 400°. Cut ends of eggplants and slice thinly, about 1/4” thick. Lay slices on a cooling rack and season with salt. Let sit for 20 minutes. Pat salted sides with paper towel. Flip, season again, and let sit for another 20 minutes. Pat dry with paper towel. In a large skillet over medium heat, heat oil. Sauté garlic for 1 minute, then add onions and oregano. Season with salt and pepper and cook until onions are translucent. Add marinara and cook until warmed through. In a medium bowl, combine ricotta, Parmesan, egg and parsley. Season with salt and pepper. In a 9"-x-13" casserole dish, spread a thin layer of marinara sauce, a single layer of eggplant “noodles", a layer of ricotta mixture, then a layer of mozzarella; repeat layers. Top last layer of eggplant with marinara sauce, mozzarella, and Parmesan. Cover with foil and bake for 35 minutes. If desired, remove foil and broil until golden on top, 1 to 2 minutes. Let cool 10 minutes, then garnish with parsley and serve.

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