Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, eggplant lasagna. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Eggplant Lasagna is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Eggplant Lasagna is something which I have loved my entire life. They are nice and they look fantastic.
Rao's will take your Lasagna to the next level with one of our famous sauces. Simple ingredients, great flavors to please everybody and an unforgettable taste. The preparation of the eggplant makes all the difference.
To get started with this particular recipe, we have to first prepare a few components. You can cook eggplant lasagna using 9 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Eggplant Lasagna:
- Take eggplant peeled and sliced into 1/2" rounds
- Prepare zucchini shredded and drained
- Make ready of ground beef
- Make ready -40 oz chunky tomato sauce or jar spicy heirloom and can of sauce.
- Make ready of goat cheese or feta
- Prepare olive oil
- Get Eggs beaten with tablespoon water
- Take as needed Salt and pepper
- Prepare Parmesan cheese and breadcrumbs
Besides being a great gluten-free and low-carb alternative to classic lasagna, this comforting casserole is the perfect way to put a load of summer eggplant to good use. The best eggplant to use in this lasagna recipe are the most tubular-shaped that. Eggplant is at its peak right now, so this is the ideal time to make this Eggplant Lasagna recipe! A tasty, classic Eggplant Lasagna recipe made with roasted eggplant slices and without noodles.
Instructions to make Eggplant Lasagna:
- Pre heat oven to 375. line baking sheet with foil. Oil. Dip eggplant slices in egg then bread crumb mixture and place single layer on baking sheet. Bake 20 min until golden. Then flip and bake another 20 min. Remove from oven.
- Brown beef in pan until no longer pink. Season with salt pepper garlic and olive oil. Add shredded zucchini and tomato sauce. Heat until bubbling.
- Set oven temp to 400 and oil a baking dish. Layer eggplant on bottom then need mixture and top with cheese. Then repeat layering until u end with cheese on top (sprinkle remaining breadcrumbs and Parmesan mixture). Heat in oven until bubbling (15-20 min)
You won't miss the pasta! or browse the full recipe index ». Lay slices on a cooling rack and season with salt. Classic Eggplant Lasagna that's full of cheesy goodness, without the pasta! Great for a gluten-free lasagna option or just for sneaking in a healthy vegetable. People absolutely love the lasagna we make around here and there's only room for more.
So that’s going to wrap this up for this special food eggplant lasagna recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
