Eggplant Parmesan Lasagna

Eggplant Parmesan Lasagna

Ready in 2 hours
10 review(s) averaging 4.6. 100% would make again

Top-ranked recipe named "Eggplant Parmesan Lasagna"

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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

Ingredients

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2 26-oz jars tomato, garlic, and onion pasta sauce
1/4 cup fresh basil; chopped
1/2 teaspoon dried, crushed red pepper
1/2 cup Whipping cream
1 cup Grated Parmesan cheese
1 large eggplant; (about 1 1/2 lb.)
1/2 teaspoon Salt
1/4 teaspoon Black pepper
3 large Eggs; lightly beaten
3 tablespoons Water
1 cup All-purpose flour
6 tablespoons olive oil
6 lasagna noodles; cooked and drained
1 15-oz container part-skim ricotta cheese
2 cups Mozzarella cheese; (8 oz.) shredded

Original recipe makes 8

Servings  

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.

Notes

Prep: 50 min., Cook: 1 hr., Bake: 40 min., Stand: 20 min.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 674 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Just as good as promised. Can't see what the whipping cream was for. Must be for the coffee your enjoying while it bakes.
fredsarm 1 year ago
Not bad. I think it needs a bit more flavor. My hubby accidentally burnt some of the eggplant when frying, but overall it was okay.
JSchaef5 2 years ago
A great dish. Frying the eggplant makes it a little greasy, but everyone in my family loved it, even the picky 3yo.
crystalarmstrong 2 years ago
Absolutely delicious! Made it for my boyfriend, his parents, his friends and my son and everyone LOVED it! And fed a ton of people! Saving this recipe :-)
Bmendros 3 years ago
I've made this for years. Skip the lasagna noodles and it's even better.
alexaballes 3 years ago
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 3 years ago
Great recipe!
trag 4 years ago
This was absolutely awesome. Enough said
MamaMonkey 4 years ago
Seriously good...and I don't tend to be a huge fan of veggie dishes but mum a (fish-eating) vegetarian (so generally go for fish dishes to keep me happy!)...but I thought this rocked! Grandma also eating and as she HATES garlic I used sauce without garlic in and used more dried pepper...not just red but crushed peppers....great spicy edge to it...possibly too much of a kick for some but we all loved it! Also left skin on aubergine and was great..so if not opposed to the skin then why waste effort skinning?? Easy to reheat as well so perfect leftovers! Not quickest meal to make but the best things come to those that wait!
PondACB 4 years ago
Prep: 50 min., Cook: 1 hr., Bake: 40 min., Stand: 20 min. [I posted this recipe.]
kkosobud 6 years ago
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