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Eggplant Parmesan Lasagna

I frequently eat eggplants. I love them in stir-fry, omelettes, and other dishes. Let's face it, eggplant goes with just about anything you can imagine if you cook it properly. Of course, the same would apply to lasagna. What could be a better base for vegetable lasagna than egg plant. Of course, I tried it and it came out incredible. The same night I had guests over for dinner and served it up. You should have heard rant and rave about the dish. Most of them begged for the recipe.
Cooking Method ,
Cuisine ,
Courses
Difficulty Intermediate
Time
Prep Time: 20 min Cook Time: 25 min Total Time: 45 mins
Servings 6
Calories 320
Best Season Suitable throughout the year
Description

Eggplant parmesan lasagna is a simple combination of eggplant  dredged in flour, egg, and bread crumbs. They are fried to perfection. Next up, they are placed in a dish with a bed of sauce with more over the top followed by cheese. Then, they are baked in the oven for a few minutes. Lastly, some basil leaves and parmesan are layered over the top.

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Ingredients
  • 1 medium egg plant sliced into 1/4 to 1/2 inch slices
  • 1/2 cup all purpose flour
  • 1 large beaten egg
  • 3/4 cups Italian bread crumbs
  • 1 1/2 cup vegetable oil for frying
  • 24 ounces bottle or can of marinara sauce (You can make it from scratch or use the sauce of your choice.)
  • 2 cups grated mozzarella
  • 1 cup cup of grated parmesan
  • 1 cup fresh basil
Instructions

  1. Dredge the eggplant slices in the flour first. Then, into the egg and breadcrumbs. Set aside on a wire rack. 

  2. Pour the oil into a pan and heat to about 350 degrees F or 180 C. If you don't have a thermometer, drop some breadcrumbs into the oil. If the sizzle, the oil should be at temperature. 

  3. Fry the eggplant, in batches, until they become golden brown. This will take about 2 or 3 minutes. Set them aside on a wire rack.

  4. Add a layer of marinara sauce to the bottom of a baking dish. Place some of the eggplant over. It's okay if they overlap a bit. Followed this by another layer of marinara sauce. Spread some mozzarella and parmesan over that. Lastly, lay be basil leaves over.

  5. Place it into a 375 degree F or 190 C preheated oven for about 25 to 30 minutes. 

  6. Plate, serve, and enjoy your eggplant parmesan lasagna.

Nutrition Facts

Serving Size 8 oz

Servings 1

Amount Per Serving
Calories 320kcal
% Daily Value *
Total Fat 18g28%
Saturated Fat 8g40%
Cholesterol 60mg20%
Sodium 810mg34%
Total Carbohydrate 12g4%
Dietary Fiber 4g16%
Sugars 6g
Protein 21g42%
Calcium 42 mg
Iron 11 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.

Note

As mentioned earlier, you can make the marinara sauce from scratch. If you buy store bought, use a good brand. The same applies to the mozzarella and Parmesan. If you don't have fresh basil, you can use dried. In terms of the bread crumbs, I always use Italian, but you can use no name seasoned or Panko. 

Keywords: Vegan, Vegetarian Lasagna, Lasagna Recipe, Meatless Dishes, Dinner, Main Meal
Read it online: https://cooknshare.com/recipe/recipe/eggplant-parmesan-lasagna/
David Hood
A Food Blogger

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Hey, I’m David Hood And I’m so happy you’re here!! So many of my favorite memories in life seem to take place around the table, especially when surrounded by people I love. And of course, all the better when nourished by some seriously delicious food. Happy Cooking!