*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
The preparation of the eggplant makes all the difference. I've tried other eggplant lasagna recipes, and they were disappointing. The eggplant was either overdry and tough or gooey. In either case, it stood out and didn't "pass" as well for pasta.
I prefer to peel the eggplant and slice it lengthwise into strips the approximate width of a lasagna noodle. Start with the strips a little wider than the size you wish them to be, as they will shrink in the over.
Other than using eggplant instead of noodles, you can follow your own lasagna recipe. I like to mix thawed, chopped frozen spinach (which has been COMPLETELY drained and squeezed dry) into ricotta (or cottage) cheese, along with an egg and some shredded parmesan, to use as one of the layers. I also like using Sargento's 6-cheese Italian better than straight mozzarella. Less stringy and more depth of flavor.
I will not change the ingredients but would recommend changing some of the portions. I gues it depend on the size of the eggplant though. My family love cheze. I ended up using about 2lbs of gr bef and about 6 cups of cheese all day. Turned out great!
Great recipe! Huband -who is new to eggplant loved it. So its a great intro for people unframilar to eggplant. But watch that eggplant when your baking eggplant slices the oven I would cook half the time. Burn fast! But still good.
A decent base recipe. I added low fat ricotta cheese and substituted 1 lb. of sauteed sliced mushrooms for the hamburger to make it vegetarian. I also put all of the Parmesan cheese on top rather than in the breading mix to increase the "baked " crusty cheesy top.
I loved this recipe but made changes to make it gluten free. Since I was cooking for only my husband and me I used only one eggplant. I coated the eggplant slices (sliced vertically) with the egg/water mixture and dipped them in ground pecans and parmesan instead of the breadcrumbs. I have been using ground pecans and parmesan to bread chicken and fish as well. Pecans remain crisp and lend a nice crunchy texture and good taste. I also used bottled spaghetti sauce and seasoned the beef with 1 tsp. each of salt fennel seed and red pepper flakes along with a pinch of ground black pepper. The fennel gives the beef an Italian sausage flavor. In the lasagna layers I added a layer of ricotta mixed with one egg. The result was wonderful and gluten free.
D-lish! I made a half batch of this the night before and popped it into the oven for about 20-25min (a little extra time since it started cold) until it was bubbly. It turned out Great. The flavors melded well and even my picky kids ate some. We'll definitely have this again. Half batch was plenty for us 2 adults and 2 kids ages 3 & 18mo.. We still had enough to take for lunch the next day for both adults.
Awesome! I loved the way the eggplant was prepared and so did my kids!! I pulsed some onion, squash, and mushrooms (whatever I had in the fridge) in the processor and added it to the beef. It is a dish I feel good about serving to my family and they absolutely loved it! We now call it 'Sneaky Lasagna' since it is packed full of vegetables, but tastes like traditional lasagna, only better!