Eggplant Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Large Eggplant, Peeled & sliced plank wise2 Large Eggs, scrambled2 Cups Whole Milk Ricotta Cheese1 Cup Whole Milk Shredded Mozzarella1 Small Onion, diced small1 1/2 Cups Canned Crushed Tomato5 Tbsp. Fresh cut Italian Parsley (flat leaf)Sea Salt, Fresh Ground Black Pepper & Crushed pepper to taste2 tbsp. olive oil
Peel and slice eggplant plank wise. Line Baking sheet with parchment paper and lay eggplant slices side by side. Brush generously with olive oil and sprinkle with sea salt & fresh ground pepper.
Bake at 375 until eggplant slices are lightly brown and tender. Remove from baking sheet and layer on paper towels to train excess moisture. Set Aside.
In a small pot put the olive oil and chopped onions. Saute on medium heat until onions are tender and translucent. Add crushed tomato, sea salt, basil, fresh ground black pepper and crushed pepper to taste. Heat on low while preparing cheese mixture.
In a small bowl combine ricotta cheese, eggs, parsley, salt & pepper. Take a small casserole or baking dish and brush litely with olive oil. Place two planks of eggplant to line the bottom. Spoon the ricotta mixture on top of the eggplant slices being careful not to have it run outside of the slice. Sprinkle each with Mozzarella cheese and a drizzle of tomato sauce. Repeat until all ingredients have been used.
Bake at 375 degrees F for 45 minutes.
Let stand for 10 minutes so cheese can set. Garnish with fresh parsley or basil leaves.
Enjoy!
Serving Size: Serves 4 to 6
Number of Servings: 4
Recipe submitted by SparkPeople user MAREGIOIA.
Bake at 375 until eggplant slices are lightly brown and tender. Remove from baking sheet and layer on paper towels to train excess moisture. Set Aside.
In a small pot put the olive oil and chopped onions. Saute on medium heat until onions are tender and translucent. Add crushed tomato, sea salt, basil, fresh ground black pepper and crushed pepper to taste. Heat on low while preparing cheese mixture.
In a small bowl combine ricotta cheese, eggs, parsley, salt & pepper. Take a small casserole or baking dish and brush litely with olive oil. Place two planks of eggplant to line the bottom. Spoon the ricotta mixture on top of the eggplant slices being careful not to have it run outside of the slice. Sprinkle each with Mozzarella cheese and a drizzle of tomato sauce. Repeat until all ingredients have been used.
Bake at 375 degrees F for 45 minutes.
Let stand for 10 minutes so cheese can set. Garnish with fresh parsley or basil leaves.
Enjoy!
Serving Size: Serves 4 to 6
Number of Servings: 4
Recipe submitted by SparkPeople user MAREGIOIA.
Nutritional Info Amount Per Serving
- Calories: 346.0
- Total Fat: 21.8 g
- Cholesterol: 161.7 mg
- Sodium: 775.3 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 5.4 g
- Protein: 22.9 g
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