Eggplant Parmesan Lasagna
Eggplant is a great alternative to pasta in lasagna. It also goes great with any type of marinara sauce. Eggplant parmesan lasagna soaks up flavors and delivers them to your taste buds. It is a wise choice to replace the noodles in a lasagna with some eggplant due to the increase in nutrition and decrease in processed carbohydrates. (Learn more about The Truth About Carbs). The panko breadcrumbs in this recipe still tend to fall into that category so if you prefer, just cook eggplant as is without panko.
Eggplant Parmesan Lasagna
First, we create an eggplant parmesan, then layer it with marinara sauce and cheese to make a lasagna. Feel free to use pre-made marinara sauce if you simply don’t have time.
The eggplant is sliced into rounds. It usually turns out better if the eggplant is salted and sits for 15 minutes to remove some water. Pat dry afterwards if you choose this route.
Then we create an eggplant parmesan. You don’t have to use panko, but this gives it another depth of crunch and flavor. The eggplant parmesan is baked prior to creating the lasagna.
Then we layer it with sauce and cheese. Feel free to use pre-made marinara if you simply don’t have the time.
Delicious eggplant parmesan lasagna.
- 2 medium eggplants, sliced into rounds 1/8-1/4 inch thick
- 2 cups panko seasoned with italian, salt, pepper
- 2 eggs whisked
- 2 cups shredded mozzarella cheese
- 1 cup parmesan cheese
- 4 cups marinara sauce (recipe below or use prepared)
- 28 oz can crushed tomatoes with basil
- 15 oz can tomato sauce
- 1 lb ground beef (or vegetables if vegetarian)
- 4 cloves garlic, minced
- 1/2 onion, chopped
- salt and pepper
- italian seasoning
- crushed red pepper
- *Slice eggplant into rounds about 1/4 inch thick or whatever you prefer
- Set up two bowls: one with whisked eggs and one with panko and seasonings
- Dip eggplant slices into egg and then coat with panko
- Put slices onto a pan to bake for 20-25 minutes
- Saute onions and garlic in a pot
- Add ground beef to brown
- Add tomato sauce and seasonings and simmer until eggplant is done
- Layer sauce, then eggplant slices in a single row, then cheese
- Repeat with another sauce layer, slices, then cheese
- The last layers should be sauce and add cheese on top
- Cook lasagna for about 15 minutes or until cheese bubbles.
- *Before cooking, salt eggplant rounds and let sit for 15 minutes. Make sure to pat the water out.
- Cook up mushrooms or peppers with the sauce for extra veggies
Fresh Flavors: Try eggplant parmesan lasagna rather than noodles for extra nutrients and less processed food.