How do you make eggplant lasagna?!
Answers:
Slice egg-plant long-ways & thinly, to look like noodles!.
Sprinkle each side with salt & place in a colander to drain!.
Meanwhile, make up your tomato sauce, or use spaghetti!.
You can add onion, garlic, & any ground meat, browned!.
Wipe off the egg-plant pieces & build layers in baking dish!.
Cover each layer with tomato sauce, sprinkle with cheese;
(mozzarella, parmesan, ricotta, etc!.)!.
End with a sauce layer on top; bake at 400F until bubbly!.Www@FoodAQ@Com
Sprinkle each side with salt & place in a colander to drain!.
Meanwhile, make up your tomato sauce, or use spaghetti!.
You can add onion, garlic, & any ground meat, browned!.
Wipe off the egg-plant pieces & build layers in baking dish!.
Cover each layer with tomato sauce, sprinkle with cheese;
(mozzarella, parmesan, ricotta, etc!.)!.
End with a sauce layer on top; bake at 400F until bubbly!.Www@FoodAQ@Com
Aubergine ( eggplant) Lasagna
4-6 tablespoons olive oil
2 medium aubergines, sliced
1 1/2 cups tomato sauce
2 tablespoons chopped fresh basil
8 ounces mozzarella, sliced
6 ounces lasagna sheets
1/2 pint natural yogurt
2 eggs, beaten
2 level tablespoons grated fresh parmesan
salt and pepper
Heat the oil in a pan, add the aubergines and fry for about 8 minutes until lightly browned and soft!. Drain on absorbent kitchen paper!.
Make layers in a well greased ovenproof dish with the tomato sauce, fried aubergines sprinkled with basil and the mozzarella, all separated by sheets of lasagna!.
For the yogurt topping, stir the yogurt and fold in the beaten egg!. Mix in the cheese and add salt and pepper to taste!. Spoon over the lasagna!. Bake at 350 F for 35-40 minutes until the topping is set and the lasagna cooked through!.Www@FoodAQ@Com
4-6 tablespoons olive oil
2 medium aubergines, sliced
1 1/2 cups tomato sauce
2 tablespoons chopped fresh basil
8 ounces mozzarella, sliced
6 ounces lasagna sheets
1/2 pint natural yogurt
2 eggs, beaten
2 level tablespoons grated fresh parmesan
salt and pepper
Heat the oil in a pan, add the aubergines and fry for about 8 minutes until lightly browned and soft!. Drain on absorbent kitchen paper!.
Make layers in a well greased ovenproof dish with the tomato sauce, fried aubergines sprinkled with basil and the mozzarella, all separated by sheets of lasagna!.
For the yogurt topping, stir the yogurt and fold in the beaten egg!. Mix in the cheese and add salt and pepper to taste!. Spoon over the lasagna!. Bake at 350 F for 35-40 minutes until the topping is set and the lasagna cooked through!.Www@FoodAQ@Com
1 1/2 pounds eggplant, thinly sliced
vegetable spray
2 tablespoons olive oil
1/2 cup chopped onion
16 ounces sliced mushrooms
9 lasagna noodles
1 jar (16 ounces) spaghetti sauce with vegetables
8 ounces ricotta cheese, part-skim
4 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
In large nonstick skillet sprayed with vegetable spray, quickly brown eggplant slices; set aside!. In the same skillet in hot olive oil, cook onion for about 3 to 4 minutes, stirring occasionally, or until tender!. Add mushrooms; cook, stirring frequently, about 5 minutes or until mushrooms are tender!. Cook lasagna noodles in boiling salted water according to package directions!. Into an 11x7-inch baking dish, spoon about 1/4 of the sauce!. Arrange three alternate layers of lasagna noodles, ricotta, mushroom mixture, mozzarella cheese, eggplant slices, sauce and Parmesan cheese!. Bake eggplant lasagna at 350° for 30 to 40 minutes!.Www@FoodAQ@Com
vegetable spray
2 tablespoons olive oil
1/2 cup chopped onion
16 ounces sliced mushrooms
9 lasagna noodles
1 jar (16 ounces) spaghetti sauce with vegetables
8 ounces ricotta cheese, part-skim
4 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
In large nonstick skillet sprayed with vegetable spray, quickly brown eggplant slices; set aside!. In the same skillet in hot olive oil, cook onion for about 3 to 4 minutes, stirring occasionally, or until tender!. Add mushrooms; cook, stirring frequently, about 5 minutes or until mushrooms are tender!. Cook lasagna noodles in boiling salted water according to package directions!. Into an 11x7-inch baking dish, spoon about 1/4 of the sauce!. Arrange three alternate layers of lasagna noodles, ricotta, mushroom mixture, mozzarella cheese, eggplant slices, sauce and Parmesan cheese!. Bake eggplant lasagna at 350° for 30 to 40 minutes!.Www@FoodAQ@Com
Man that sounds so good!!!
Makes 6 servings
1 large or 2 small eggplant
4 ounces bacon
2 cups favorite spaghetti sauce
1/4 cup crumbled feta cheese
1/4 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
salt and pepper to taste
Peel the eggplant and trim the ends!. Slice lengthwise into 1/4 inch thick slices to resemble lasagna noodles!. Set on a tray and sprinkle with salt!. Let stand for 15 minutes to sweat out some of the liquid!. Turn slices over and repeat salting and sweating!. Brush off excess salt!.
Preheat the oven to 350 degrees F (175 degrees C)!. Place bacon in a skillet over medium-high heat!. Cook until evenly browned on both sides!. Remove to drain on paper towels!.
Spread a thin layer of sauce in the bottom of a 9x7 inch casserole dish!. Cover with a layer of eggplant slices!. Sprinkle with a little of the shredded mozzarella, then top with another thin layer of sauce, and another layer of eggplant slices!. Spread the ricotta cheese only on top of this layer of eggplant, and cover with more eggplant!. Spoon on more sauce, then crumble feta cheese and bacon over the sauce, followed by half of the remaining mozzarella cheese!. Top with a final layer of eggplant, remaining sauce, and the rest of the shredded cheese!.
Bake for 25 minutes in the preheated oven, if cheese does not brown, turn on the broiler for about 5 minutes at the end!.
http://www!.goodapples!.org/content/pictur!.!.!.Www@FoodAQ@Com
Makes 6 servings
1 large or 2 small eggplant
4 ounces bacon
2 cups favorite spaghetti sauce
1/4 cup crumbled feta cheese
1/4 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
salt and pepper to taste
Peel the eggplant and trim the ends!. Slice lengthwise into 1/4 inch thick slices to resemble lasagna noodles!. Set on a tray and sprinkle with salt!. Let stand for 15 minutes to sweat out some of the liquid!. Turn slices over and repeat salting and sweating!. Brush off excess salt!.
Preheat the oven to 350 degrees F (175 degrees C)!. Place bacon in a skillet over medium-high heat!. Cook until evenly browned on both sides!. Remove to drain on paper towels!.
Spread a thin layer of sauce in the bottom of a 9x7 inch casserole dish!. Cover with a layer of eggplant slices!. Sprinkle with a little of the shredded mozzarella, then top with another thin layer of sauce, and another layer of eggplant slices!. Spread the ricotta cheese only on top of this layer of eggplant, and cover with more eggplant!. Spoon on more sauce, then crumble feta cheese and bacon over the sauce, followed by half of the remaining mozzarella cheese!. Top with a final layer of eggplant, remaining sauce, and the rest of the shredded cheese!.
Bake for 25 minutes in the preheated oven, if cheese does not brown, turn on the broiler for about 5 minutes at the end!.
http://www!.goodapples!.org/content/pictur!.!.!.Www@FoodAQ@Com
substitute eggplant for the meat!.!.!.cut the eggplant into small chunksWww@FoodAQ@Com