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eggplant lasagna

Total Time1 hour 45 minutes
Servings: 6 servings
Author: Taylor Ellingson

Ingredients

for the eggplant:

  • 1 large eggplant or 2 small egg plants about 2 lbs total, cut crosswise into rounds
  • 2 large eggs lightly beaten
  • 1 tablespoon water
  • 1 ½ cups Panko breadcrumbs
  • salt

for the filling:

  • ¼ cup shredded mozzarella cheese
  • ½ teaspoon crushed red pepper
  • 2 cloves garlic minced
  • ¼ teaspoon salt
  • 1 16 oz container part-skim ricotta cheese
  • 1 egg white lightly beaten
  • ¼ cup freshly basil chopped

for the rest:

  • 1 24 oz jar of your favorite tomato pasta sauce
  • 1 ½ cups shredded mozzarella cheese

Instructions

To prepare the eggplant:

  • Cut eggplant into ¼-1/2" slices and spread out on baking sheet.
  • Sprinkle each piece with salt and let sit for 20 minutes.
  • With a paper towel, dab each slice, removing formed condensation.
  • Preheat oven to 375 degrees F.
  • Combine 2 eggs and water in a shallow bowl.
  • Place breadcrumbs in a second shallow bowl with a pinch of salt.
  • Dip each piece of eggplant in egg mixture followed by breadcrumbs, making sure the bread crumbs adhere.
  • Place on baking sheets and bake in oven for 30 minutes, rotating the baking sheets after 15 minutes.

To make the filling:

  • In medium bowl, combine mozzarella cheese, red pepper, garlic, salt, ricotta, egg white, and basil.
  • Stir well to combine.

To assemble:

  • Spray 9x13" baking dish with cooking spray.
  • Spoon about ½ cup of tomato sauce on the bottom of dish.
  • Layer half of the eggplant over tomato sauce.
  • Top eggplant with 1 cup of the pasta sauce, followed by ½ of the ricotta filling, followed by ¾ cup of mozzarella cheese.
  • Repeat again, starting with the remaining eggplant, 1 cup pasta sauce, remaining ricotta filling, and remaining ¾ cup of mozzarella cheese.
  • Cover and bake in 375 degree oven for 25 minutes.
  • Remove foil and bake an additional 15-20 minutes, until cheese is golden brown.
  • Let cool for 5 minutes, then serve.
  • Enjoy!