Guess what? We just found a whole new way that we love eggplant. This dish seems kind of time-consuming (it’s a two-step process), but it really was very easy. And the result is a lightened-up version of lasagna! The eggplant has a great texture – like a very thick noodle. In later versions we want to try adding a layer of kale, too!
Eggplant Parmesan Lasagna
- 1 large eggplant
- 2 eggs
- 2c. breadcrumbs
- 1 24oz. jar spaghetti sauce
- 1c. ricotta cheese (more, if you desire)
- 2c. shredded mozzarella cheese
Cut the eggplant into thin 1/4in. rounds. Lay rounds in a single layer over paper towels. Sprinkle with salt. Flip and sprinkle with more salt. Allow to sit for 10 minutes or longer. Blot any excess water off the tops of the eggplant.
In a shallow dish whisk the eggs. Dredge a piece of eggplant through the egg (both sides), then into the breadcrumbs (both sides). Place on a greased cookie sheet. Repeat with all the eggplant rounds. Bake at 375 for 20 minutes. Flip each round, then bake for an additional 25 minutes.
Spread a thin layer of spaghetti sauce over the bottom of a greased 9x13in. casserole dish. Add a single layer of eggplant rounds. Spread each eggplant round with ricotta cheese – as much as you desire.
Sprinkle mozzarella cheese over the entire dish. Repeat each layer, ending with mozzarella cheese on top. You may have to cut some eggplant rounds in half in order to have them fit together. Bake at 400 for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is hot throughout. Serves 4.
What did you have for dinner last night?