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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 374.8
  • Total Fat: 10.9 g
  • Cholesterol: 134.5 mg
  • Sodium: 1,466.0 mg
  • Total Carbs: 48.3 g
  • Dietary Fiber: 9.5 g
  • Protein: 22.5 g

View full nutritional breakdown of Ferber's Eggplant Lagana calories by ingredient
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Ferber's Eggplant Lagana

Submitted by: GFERBER

Introduction

This is a lasagna made with Eggplant, instead of traditional pasta noodles. This is really a great tasting dish. This has been confirmed by the kids who will eat it, without knowing they are eating eggplant. I was once told that if the kids eat it, it must be pretty good. I hope you try it. This is a lasagna made with Eggplant, instead of traditional pasta noodles. This is really a great tasting dish. This has been confirmed by the kids who will eat it, without knowing they are eating eggplant. I was once told that if the kids eat it, it must be pretty good. I hope you try it.
Number of Servings: 4

Ingredients

    1 Eggplant, fresh, peeled (Approx. 1 1/4 lbs)
    2 large Egg, fresh
    1 cup Roland Panko Bread Crumbs
    1 cup Mozzarella Cheese, part skim milk (1/4 cup per piece)
    1 cup Ricotta Cheese, part skim milk (1/4 cup per piece)
    1/4 cup Parmesan Reggiano Cheese, grated (Divide equally among the 4 pieces)
    4 cups Ferber's, now Famous, Spaghetti Sauce (3/4 cup per piece)
    Pam Cooking Spray

Directions

Makes 4 servings.

Preheat oven to 375 degrees.

Mix 1/2 egg with the Ricotta Cheese and set aside.

Slice peeled eggplant lengthwise into 8, 1/4 inch slices. You will use one for the top layer and one for the bottom layer.

Spray a baking sheet with Pam cooking spray.

Beat together the remaining 1 1/2 eggs to make an egg wash.

Coat eggplant slices with the egg wash and then cover both sides with Panko bread crumbs. Place slices onto baking sheet and cook for 15 minutes. flip and back another 10 minutes.

Remove from oven and increase temperature to 450 degrees.

In a Pyrex dish cover the bottom with a thin layer of Ferber's Spaghetti sauce. Then layer the Eggplant, Ricotta, Mozzarella, Sauce, Eggplant, Sauce, and top with Mozzarella and Parmesan Reggiano cheese.

Cover with foil. Bake until cheese melts and sauce is bubbly about 15 minutes. Remove foil. and cook until the cheese on top is golden in spots.

Plate and enjoy!

This could be complimented with some Turkey meatballs. I also have a recipe for the meatballs on this Web site.

Number of Servings: 4

Recipe submitted by SparkPeople user GFERBER.






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