HOW TO MAKE EGGPLANT LASAGNA - DELISH.COM
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
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.
EGGPLANT CURRY RECIPE | EATINGWELL
We cook the eggplant in the oven to speed up the recipe and keep things from getting too unruly on the stovetop. While the eggplant roasts, line up all of your ingredients and begin cooking to make this easy eggplant curry come together seamlessly. Any leftovers will hold up well and are great for taking to work for lunch.
Provided by Emily Nabors Hall
Categories Healthy Vegetarian Curry Recipes
Total Time 25 minutes
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F. Line a large rimmed baking sheet with foil. Toss eggplant, pepper, 2 tablespoons oil and 1/4 teaspoon salt on the prepared baking sheet. Roast until the eggplant is tender, about 20 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium-high heat. Add onion; cook, stirring often, until just softened, about 3 minutes. Stir in curry paste, garlic and ginger; cook, stirring often, until fragrant, about 30 seconds. Stir in tomatoes, chickpeas, coconut milk and the remaining 1 1/4 teaspoons salt. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer until the sauce has reduced and thickened slightly, about 15 minutes.
- Stir the roasted eggplant into the curry mixture. Serve over cooked rice with cilantro and lime wedges.
Nutrition Facts : Calories 399 calories, CarbohydrateContent 64 g, FatContent 12 g, FiberContent 10 g, ProteinContent 11 g, SaturatedFatContent 4 g, SodiumContent 569 mg, SugarContent 9 g
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HOW TO MAKE EGGPLANT LASAGNA - DELISH.COM
This eggplant lasagna from Delish.com is cheesy and completely meat free.
From delish.com
Reviews 3.4
Total Time 1 hours 40 minutes
Category gluten-free, low-carb, vegetarian, date night, winter, dinner
Cuisine Italian
From delish.com
Reviews 3.4
Total Time 1 hours 40 minutes
Category gluten-free, low-carb, vegetarian, date night, winter, dinner
Cuisine Italian
- 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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