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Egg Plant Lasagna - All Phases

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Old 02-16-2005, 09:53 AM   #1
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Talking Egg Plant Lasagna - All Phases

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.

Bake in oven until bubbly.
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Old 05-24-2005, 08:37 PM   #2
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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.
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Old 05-24-2005, 09:38 PM   #3
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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!!!

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Old 12-02-2005, 04:09 AM   #4
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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.
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Old 01-25-2006, 04:07 PM   #5
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Default Great & Easy

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!!!
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Old 05-24-2006, 01:08 AM   #6
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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!

Thanks so much for sharing!
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Old 02-04-2009, 12:56 PM   #7
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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!!!
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Old 10-13-2009, 12:18 AM   #8
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This was soooooo good...really hit the spot! I can't wait to have the leftovers for lunch!

*I made my own LF SF meat sauce and added garlic and onion powder to the ricotta mix.
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Old 10-13-2009, 04:49 PM   #9
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This recipe is delicious! I added garlic to the ricotta/egg mix and threw in a layer of portabello mushrooms...Loving the leftovers
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Old 11-02-2009, 01:04 AM   #10
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Yum! This reminds me of a recipe I made all the time when I ate vegetarian. Definitely going to try it this week!
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Old 01-08-2010, 12:47 PM   #11
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wow - can't wait to try this - I love lasagna
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Old 02-02-2010, 08:52 PM   #12
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Oh. my. GOD. This was soooo good, thank you for sharing the recipe. I also threw some basil and parsley into the ricotta mixture for extra flavor.
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Old 03-10-2010, 04:45 PM   #13
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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!
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Old 03-16-2010, 10:30 PM   #14
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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.
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Old 07-18-2010, 03:27 PM   #15
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This looks so yummy!!!
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