Menu Enter a recipe name, ingredient, keyword...

Eggplant Parmesan Lasagna

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1 Tbsp olive oil
  • 1 large egg, plus 2 egg whites
  • 1 cup panko bread crumbs
  • 1/2 cup all purpose flour
  • 2 medium eggplants (about 2 1/4 lb total)
  • 1 16 oz container lowfat small curd cottage cheese
  • 1 15 oz container part skim ricotta cheese
  • 6 oz part skim mozzarella cheese, grated (1 1/2 cups)
  • 1/2 cup plus 2 Tbsp grated parmesan cheese
  • ground black pepper
  • 1 cup fresh basil, roughly chopped
  • 1/2 cup fresh parsley, roughly chopped
  • 2 1/2 cups jarred marinara sauce

Details

Cooking time 80mins

Preparation

Step 1

1. Heat oven to 450 F. Lightly oil two large rimmed baking sheets. Beat egg and egg whites together in a shallow bowl. Place bread crumbs and flour in separate shallow bowls. Add 1 Tbsp oil to bread crumbs and mix to combine.
2. Slice eggplants into 1/2 inch thick rounds. Dip eggplant rounds in flour, then the eggs and finally in bread crumb mixture. Transfer to prepared baking sheets. Roast until eggplant is golden brown, 15 to 20 mins. Reduce oven to 400 F.
3. In a large bowl, combine cottage cheese, ricotta, 1 cup mozzarella, 1/2 cup parmesan and 1/2 tsp pepper. Fold in basil and parsley.
4. Spread 1/2 cup marinara on bottom of a 9 X 13 inch baking dish. Top with a layer of eggplant (8 to 12 slices) and 1/2 cup marinara and dollop with a third of the ricotta mixture (about 1 1/2 cups). Repeat eggplant, marinara and ricotta layers twice. Top with remaining 1/2 cup marinara. Sprinkle with remaining 1/2 cup mozzarella and 2 Tbsp parmesan.
5. Cover dish tightly with piece of foil and bake for 20 mins. Uncover and bake until top is light golden brown, 20 - 25 mins more. Let stand for 10 mins before serving.

You'll also love

Review this recipe

Chicken Parmesan w/eggplant Spicy Punjabi Eggplant with Potatoes