This is SO good! We made it for supper, along with a traditional pan of lasagna and I bet this tasted better! It's also really easy to make.
Egg Plant Lasagna - All Phases
2 large eggplants, sliced into 1/3 inch rounds (do not peel, but score with a fork before slicing)
Olive oil mixed w/ italian seasonings (the amount you use will vary on the size of your eggplants, you can always mix together more if you need it. I used a BBQ brush to put it on)
1 (one) 16 oz container part skim ricotta
1 egg
Parmesan Cheese (use your judgement...i like a bunch, go figure)
2 cups part skim mozzarella cheese
1 16 oz Jar/Can prepared spaghetti sauce (no added sugar, I like Hunts)
Brush both sides of each eggplant round with the olive oil mixed w/ italian seasonings and brown them in a pan or under the broiler
(we used the broiler, and it only took a few minutes)
After removing the browned eggplant rounds, set oven to heat to 400 degrees.
Meanwhile in a small bowl: Mix the ricotta, egg, and parmesan cheese.
In casserole dish (9x13 or 2 smaller ones) make layers of:
Sauce, eggplant, 1/2 ricotta mix, 1 cup mozz, sauce, and repeat. i topped it w/ a little more parm.
Well I think this recipe was just ok. The skin on the eggplant is too tough to break with a fork so now you have lasagne that you need a knike for. Also, coating all of the pieces with olive oil make the olivve oil the main flavor in the dish. I think I would spray pam on the pieces this time and add like 5 cloves of garlic to make this more flavorful.
Wow! I can totally see this recipe working. I would make a few more modifications. # 1 make your own sauce. My homemade sause has never had a drop of sugar in it. I would peel the eggplant and not oil it up so much. (I assume the peel was left on for fiber?) But Suzie is right, the skin is tough. Also you could add some ground turkey burger! I'm definately trying it this weekend!!! Thanks!!!
The peel is left on the eggplant for it to keep its shape, the fiber is an added benefit.. I recommend scoring it with a fork prior to slicing to make it easier to cut.
My husband and I totally loved this recipe. It was so quick and easy and delicious!!!
FYI: Next time i will try to add some lean ham to it to give it a different taste.!!!
As for the acidity content of the eggplant, scoring it really works but if someone doesnt like that and finds it too acidy then you can slice the eggplant and salt it (both side) and let it sit for about 10 min. then take and rinse each piece to remove the salt. this is a tried and tested method my mom always does when she make her eggplants. The bitter taste of the eggplant is removed by salting it this way and once you rinse it the salt is gone!!!!
Will make this a definite keeper on my recipe cards!!!
Yup, the salting works...I've done it with other recipes and it's foolproof, but messy.
I loved this! So did DH! The only issue we had was a bit too much olive oil...we brushed too much on so the final product was a little oily. Next time, less olive oil. Otherwise, this was fantastic!!! The skin crisped in the oven and became quite a treat. It wasn't a problem at all!
I followed the recipe exactly except for adding 3 cloves of garlic to the ricotta/egg mix. My DH and I thought it was great! It also makes great leftovers. Thanks, Firefly!!!
I just made this today, and it is FANTASTIC!!!!!!!! it was so easy. the browning part took a bit of time, but it was soooo good! thanks for the amazing recipe!
I made this & it came out quite well. I also sauteed spinach in a bit of olive oil & garlic, then seasoned it with a bit of dried basil & mixed it through the ricotta mixture.
Egg Plant Lasagna - All Phases
So did DH! The only issue we had was a bit too much olive oil...we brushed too much on so the final product was a little oily. Next time, less olive oil. Otherwise, this was fantastic!!! The skin crisped in the oven and became quite a treat. It wasn't a problem at all!
