Eggplant Lasagna
Victoria Said:
Do you have a recipe for an eggplant lasagna with no meat in it?We Answered:
You really don't need a recipe for lasagna. Use lasagna noodles, you will have to boil them first. Use your favorite pasta sauce. Spray a little cooking spray in your pan, add a small amount of sauce to the bottom and spread around to cover. Start with a single layer of noodles, you might have to cut some to make them fit, add a layer of eggplant, sauce, ricotta cheese, mozzarella cheese. Continue layering noodles, eggplant, sauce, ricotta cheese, mozzarella cheese until pan is almost full. Top with Parmesan cheese. Bake at 350 for about 30 minutes, you want the cheese to be bubbly and a little crusty around the edges. Let sit about 10 minutes before cutting.Tip: go easy on the sauce. You don't want it to be too saucy. You can always serve more sauce on the side.
Dennis Said:
How to stop my eggplant lasagna from being so watery....?We Answered:
I do the roasting thing like you sometimes, but no oil. Make sure you peel it and roast it slowly. The peel will get tough if you leave it on. Also, I watch my salt too, and if you do the salt/weight/rinse thing youll get most of the salt off. Annnnd I always include a layer of breadcrumbs under each eggplant layer in the lasagna to use as a fail-safe for the moisture.Good luck and happy eating!
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Claire Said:
Eggplant Lasagna Recipes?We Answered:
EGGPLANT LASAGNA1 lg. eggplant
2 c. flour
3 c. Italian flavored bread crumbs
5 eggs
1/2 c. milk
8 oz. shredded Mozzarella cheese
1/4 c. grated Parmesan cheese
2 c. olive oil
1 lb. Ricotta cheese
5 c. flavored tomato sauce
Peel and slice eggplant 1/4-inch thick in size. Beat 3 eggs and 1/2 cup milk in deep bowl. Flour eggplant, dip into egg-milk mixture then into bread crumbs. Allow to dry in refrigerator for 1/2 hour. While eggplant is hardening mix Ricotta cheese, 4 ounces Mozzarella cheese, Parmesan cheese, and 2 slightly beaten eggs together. Refrigerate.
Heat 2 cups olive oil in frying pan. Cook eggplant slices until golden brown, about 3 minutes each side and drain on paper towel. Preheat oven to 350 degrees.
In 2-quart casserole add 2 cups tomato sauce; layer eggplant then all of cheese mixture, eggplant, remaining 3 cups sauce. Top with remaining 4 ounces of Mozzarella cheese. Bake at 350 degrees on center rack about 40 minutes. Allow to cool 15 minutes before serving.
Nancy Said:
eggplant lasagna?We Answered:
As long as there is sauce to moisten the pasta it doesn't matter if it's tomato or bechamel. Don't forget to slice and sprinkle salt on the eggplant to draw out the liquid before putting it in the lasagne. If you don't like 'tons' of cheese just use grated cheese over the top layer of sauce.Peggy Said:
How can I slice eggplant for eggplant lasagna?We Answered:
Wash it and slice it using any vegetable knife.You then need to prepare it by laying the slices on kitchen paper or in a colander, and sprinking with salt. After 15 minutes turn the slices over and sprinkle the other sides with salt. Another 15 minutes later rinse all the salt off and squeeze any remaining liquid out of the aubergine (eggplant) slices. Then it's ready to cook.