Eggplant Parmesan Lasagna
This is time consuming to make, but well worth the trouble. This is a delicious meal!"I made this tonight and it was AMAZING! A little time consuming, but totally worth it! My dad, the carnivore in the house, even has 2 servings. I left the skins on the eggplant instead of peeling it, which saves on time and was still good :). Can't wait to make this again soon!" - Ewoods1
Yield: 8 Ready in 2 hours, 30 minutes
264 people trying soon
Verified by stevemur
|2 26-oz jarstomato, garlic, and onion pasta sauce|
|1/4 cupfresh basil; chopped|
|1/2 teaspoondried, crushed red pepper|
|1/2 cupWhipping cream|
|1 cupGrated Parmesan cheese|
|1 largeeggplant; (about 1 1/2 lb.)|
|1/4 teaspoonBlack pepper|
|3 largeEggs; lightly beaten|
|1 cupAll-purpose flour|
|6 tablespoonsolive oil|
|6 lasagna noodles; cooked and drained|
|1 15-oz containerpart-skim ricotta cheese|
|2 cupsMozzarella cheese; (8 oz.) shredded|
Eggplant Parmesan Lasagna Preparation
1. Cook first 3 ingredients in a 3 1/2-quart saucepan over medium-low heat 30 minutes. Remove from heat; stir in cream and Parmesan cheese. Set aside.
2. Peel eggplant, and cut crosswise into 1/4-inch-thick slices. Sprinkle slices evenly with salt and black pepper. Stir together eggs and 3 Tbsp. water. Dredge eggplant in flour; dip into egg mixture, and dredge again in flour, shaking to remove excess.
3. Cook eggplant, in batches, in 1 1/2 Tbsp. hot oil in a large nonstick skillet over medium-high heat 4 minutes on each side or until golden brown and slightly softened. Drain on paper towels. Repeat with remaining oil and eggplant, wiping skillet clean after each batch, if necessary.
4. Layer 3 lasagna noodles lengthwise in a lightly greased 13- x 9-inch baking dish. Top with one-third tomato sauce mixture and half of eggplant. Dollop half of ricotta cheese evenly on eggplant in dish; top with half of mozzarella. Repeat layers with remaining noodles, one-third sauce mixture, remaining eggplant, and remaining ricotta. Top with remaining one-third sauce mixture and mozzarella cheese.
5. Bake at 350? for 35 to 40 minutes or until golden brown. Let stand 20 minutes before serving.
*6 no-cook lasagna noodles may be substituted. Prepare recipe as directed, reserving last half of mozzarella from top. Bake, covered, at 350? for 45 minutes. Sprinkle top with reserved cheese; bake, uncovered, for 20 more minutes or until golden brown.
Note: For testing purposes only, we used Bertolli Vidalia Onion With Roasted Garlic pasta sauce.
Prep: 50 min., Cook: 1 hr., Bake: 40 min., Stand: 20 min.
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