Do you know a recipe for making lasagna but using eggplant instead of noodles?!
I've had a rolled eggplant where the ricotta cheese and mozzarella cheese inside it, more of like a manicotti, but have wanted to try it as a lasagna!. I'm not sure how to do this though, am I supposed to fry the eggplant first [like when making eggplant parmesan] or layer it raw!? I've seen some recipes online, but they all call for meat in between the eggplant or in the sauce!. I want to make a meatless dish, so any vegetarian suggestions are helpful, but I'm thankful for all recipes!. =DWww@FoodAQ@Com
Answers:
Have 2 Eggplants and cut them long ways (not in circles, but the other direction so you have longer slices)!. I like to leave the skin on!.
So, cut the top off and the bottom off, then slice in thin slices (about 1/4 " thick or so)!.
Get some garlic salt and salt both sides of each piece of eggplant!.
Make a few layers of eggplant on a plate and put a piece of paper towel on the bottom, and then in between each layer of eggplant!. Then, put a heavy pot on top and leave it in the fridge for at least 1 hour up to about 3 hours!.
______________________________________!.!.!.
Then, no, you do NOT have to fry!. Not necessary!. Might be tastier, but much more fat!. Your choice!.
Put slices in a lasagna pan and use as noodles!. Use ricotta, sauce, ep, ricotta, sauce, mozzarella!!!, ep, a little sauce, mozzarella, and bake!.Www@FoodAQ@Com
So, cut the top off and the bottom off, then slice in thin slices (about 1/4 " thick or so)!.
Get some garlic salt and salt both sides of each piece of eggplant!.
Make a few layers of eggplant on a plate and put a piece of paper towel on the bottom, and then in between each layer of eggplant!. Then, put a heavy pot on top and leave it in the fridge for at least 1 hour up to about 3 hours!.
______________________________________!.!.!.
Then, no, you do NOT have to fry!. Not necessary!. Might be tastier, but much more fat!. Your choice!.
Put slices in a lasagna pan and use as noodles!. Use ricotta, sauce, ep, ricotta, sauce, mozzarella!!!, ep, a little sauce, mozzarella, and bake!.Www@FoodAQ@Com
I would fry it first, then use it like you would the noodles!. You can bake it in the over without breading to save calories!. Just layer the stuff you like, leave out the meat, and bake it til bubbly!.
I have also sliced zucchini on a mandolin and used the thin strips of zucchini like lasagna noodles!.Www@FoodAQ@Com
I have also sliced zucchini on a mandolin and used the thin strips of zucchini like lasagna noodles!.Www@FoodAQ@Com
Just use a good eggplant parmigiana recipe, include ricotta cheese, and add meat if you would like!.
No you don't layer it raw!. You have to peel, slice, bleed ( sprinkle slices with salt and let it sit long enough for the bitter juices to come out) rinse, season, bread and fry it first!.Www@FoodAQ@Com
No you don't layer it raw!. You have to peel, slice, bleed ( sprinkle slices with salt and let it sit long enough for the bitter juices to come out) rinse, season, bread and fry it first!.Www@FoodAQ@Com
Slice the eggplant the long way about 1/4 inch thick!. Salt it and leave it alone for a while so the water can drain off a bit!. You don't have to, but I like to lightly grill it, brushed with olive oil, before doing the layering!. It adds a special flavor!. Otherwise, just make it like your usual lasagna!.Www@FoodAQ@Com
You have it right!.!.!.just slice the eggplant in half, score the concave side, flatten it, and place it in the dish!. It will be steamed as the lasagna cooks!. You can omit any ingredient you want in your recipe!. You don't want meat!? Leave it out!Www@FoodAQ@Com
You fry the eggplant, just layer it in the baking dish like an eggplant parmesan, and just put a ricotta and parmesan mix in between (with maybe an egg so it doesnt melt everywhere) the layers!.Www@FoodAQ@Com
in having made it in a restaurant we never fried it first!.!.!.i make it at home too!.!.!.
peel and slice the eggplant long ways!.!.!.!.thin slices!.!.!.!.
layer eggplant!.!.sauce!.!.!.cheese!.!.!.meat!.!.!.(repea!.!.!.
top layer, sauce and mozzerella!.
bake for about 35 min at 350!.!.is what i do!.!.!.!.Www@FoodAQ@Com
peel and slice the eggplant long ways!.!.!.!.thin slices!.!.!.!.
layer eggplant!.!.sauce!.!.!.cheese!.!.!.meat!.!.!.(repea!.!.!.
top layer, sauce and mozzerella!.
bake for about 35 min at 350!.!.is what i do!.!.!.!.Www@FoodAQ@Com
Silly, everybody knows you get eggs from chickens, not plants!. Sheeeeessssssh, I've gotta learn you young wippersnappers everything!?Www@FoodAQ@Com
EGGPLANT PARMESANO
since ur allergic and all ;)Www@FoodAQ@Com
since ur allergic and all ;)Www@FoodAQ@Com
ok i dont have an answer for you,
but that sounds soo good i wanna find out as well lolWww@FoodAQ@Com
but that sounds soo good i wanna find out as well lolWww@FoodAQ@Com
Eggplant Lasagna
Recipe courtesy Danny Boome
Show: Rescue ChefEpisode: Mad for Marinara
* RECIPE
* COMMENTS & REVIEWS(7)
*
Cook Time
1 hr 0 min
*
Level
Easy
*
Yield
4 to 6 servings
Close
Times:
Prep
10 min
Inactive Prep
--
Cook
1 hr 0 min
Total:
1 hr 10 min
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Ingredients
* 2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices)
* 5 tablespoons olive oil, divided plus more for baking dish
* Coarse salt and freshly ground black pepper
* 1 cup thinly sliced cremini mushrooms
* 2 garlic cloves, minced
* 1 tablespoon freshly chopped thyme leaves
* 1 (15-ounce) container whole milk ricotta cheese
* 3 large eggs
* 1 cup grated Parmesan, divided
* 2 tablespoons freshly chopped oregano leaves
* 2 cups Nona's Marinara Sauce, recipe follows
Directions
Preheat oven to 400 degrees F!.
Arrange sliced eggplant in a single layer on 2 sheet pans!. Brush on both sides using 3 tablespoons of oil and season with salt and pepper!. Roast the eggplant until it is soft and golden!. Turn slices halfway through, about 25 minutes!.
Meanwhile, in a medium skillet add the remaining 2 tablespoons of oil and the sliced mushrooms!. Saute until soft for about 7 minutes!. Add the minced garlic and chopped thyme!. Cook for another 2 minutes!. Once the mushrooms are cooked remove and set aside to cool!.
In a large bowl add the ricotta, eggs, 1/2 cup Parmesan, oregano, mushrooms, 2 teaspoons of salt and 1/4 teaspoon pepper!. Mix well!. Brush an 8-inch baking dish with oil!.
Spread half of the marinara sauce on the bottom of the prepared baking dish!. Lay 4 slices on top followed by the ricotta mixture!. Lay another 4 slices of eggplant and finish with marinara sauce!. Top with the remaining 1/2 cup Parmesan!. Bake until golden brown, at 350 degrees, for 30 minutes!.
Nona's Marinara Sauce:
* 5 cloves garlic
* Coarse salt and freshly ground black pepper
* 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
* 1 large onion, diced
* 3 carrots, peeled and diced
* 2 tablespoons tomato paste
* 1 cup fresh basil leaves
* 2 tablespoons freshly picked oregano leaves
* 1 (28-ounce) can crushed tomatoes
Preheat the oven to 400 degrees F!.
Peel 5 cloves garlic and place them in a square of foil!. Sprinkle the cloves with salt and pepper and drizzle with 2 tablespoons olive oil!. Wrap up the foil and place it directly on the oven rack!. (Be sure that the foil packet is secure so no oil will leak out!.) Roast the garlic until it's brown and tender, about 25 minutes!. Allow to cool enough to touch and squeeze the garlic from the skins!. Set aside!.
Saute onions and carrots with the oil in a medium saucepan!. Add tomato paste and stir well!. This will cook off the tomato paste and give a nice orangy color!. Cook for about 10 minutes!. When vegetables are softened add the roasted garlic, salt, pepper, basil, oregano and stir together until incorporated!. Pour in the tomatoes!. Fill the empty can with water and add it to the pan!. Bring to a boil then lower the heat to a simmer!. Simmer for 1 hour, uncovered!. Stir occasionally!. Once sauce is ready carefully pour it into the food processor and puree until smooth!.
Tips:
- Pour into ice cube trays and freeze for future use!. By putting them in ice cube trays then popping them out into a resealable bag you can control how much you want to use each time - easier to manage!.
- Since tomatoes can be very acidic, using carrots and roasted garlic brings a sweetness to the marinara!.
Yield: 3 cupsWww@FoodAQ@Com
Recipe courtesy Danny Boome
Show: Rescue ChefEpisode: Mad for Marinara
* RECIPE
* COMMENTS & REVIEWS(7)
*
Cook Time
1 hr 0 min
*
Level
Easy
*
Yield
4 to 6 servings
Close
Times:
Prep
10 min
Inactive Prep
--
Cook
1 hr 0 min
Total:
1 hr 10 min
Recipe Tools:
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Ingredients
* 2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices)
* 5 tablespoons olive oil, divided plus more for baking dish
* Coarse salt and freshly ground black pepper
* 1 cup thinly sliced cremini mushrooms
* 2 garlic cloves, minced
* 1 tablespoon freshly chopped thyme leaves
* 1 (15-ounce) container whole milk ricotta cheese
* 3 large eggs
* 1 cup grated Parmesan, divided
* 2 tablespoons freshly chopped oregano leaves
* 2 cups Nona's Marinara Sauce, recipe follows
Directions
Preheat oven to 400 degrees F!.
Arrange sliced eggplant in a single layer on 2 sheet pans!. Brush on both sides using 3 tablespoons of oil and season with salt and pepper!. Roast the eggplant until it is soft and golden!. Turn slices halfway through, about 25 minutes!.
Meanwhile, in a medium skillet add the remaining 2 tablespoons of oil and the sliced mushrooms!. Saute until soft for about 7 minutes!. Add the minced garlic and chopped thyme!. Cook for another 2 minutes!. Once the mushrooms are cooked remove and set aside to cool!.
In a large bowl add the ricotta, eggs, 1/2 cup Parmesan, oregano, mushrooms, 2 teaspoons of salt and 1/4 teaspoon pepper!. Mix well!. Brush an 8-inch baking dish with oil!.
Spread half of the marinara sauce on the bottom of the prepared baking dish!. Lay 4 slices on top followed by the ricotta mixture!. Lay another 4 slices of eggplant and finish with marinara sauce!. Top with the remaining 1/2 cup Parmesan!. Bake until golden brown, at 350 degrees, for 30 minutes!.
Nona's Marinara Sauce:
* 5 cloves garlic
* Coarse salt and freshly ground black pepper
* 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
* 1 large onion, diced
* 3 carrots, peeled and diced
* 2 tablespoons tomato paste
* 1 cup fresh basil leaves
* 2 tablespoons freshly picked oregano leaves
* 1 (28-ounce) can crushed tomatoes
Preheat the oven to 400 degrees F!.
Peel 5 cloves garlic and place them in a square of foil!. Sprinkle the cloves with salt and pepper and drizzle with 2 tablespoons olive oil!. Wrap up the foil and place it directly on the oven rack!. (Be sure that the foil packet is secure so no oil will leak out!.) Roast the garlic until it's brown and tender, about 25 minutes!. Allow to cool enough to touch and squeeze the garlic from the skins!. Set aside!.
Saute onions and carrots with the oil in a medium saucepan!. Add tomato paste and stir well!. This will cook off the tomato paste and give a nice orangy color!. Cook for about 10 minutes!. When vegetables are softened add the roasted garlic, salt, pepper, basil, oregano and stir together until incorporated!. Pour in the tomatoes!. Fill the empty can with water and add it to the pan!. Bring to a boil then lower the heat to a simmer!. Simmer for 1 hour, uncovered!. Stir occasionally!. Once sauce is ready carefully pour it into the food processor and puree until smooth!.
Tips:
- Pour into ice cube trays and freeze for future use!. By putting them in ice cube trays then popping them out into a resealable bag you can control how much you want to use each time - easier to manage!.
- Since tomatoes can be very acidic, using carrots and roasted garlic brings a sweetness to the marinara!.
Yield: 3 cupsWww@FoodAQ@Com
Simply replace the noodles with your eggplant slices!.
INGREDIENTS (Nutrition)
1 large 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
DIRECTIONS
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!.Www@FoodAQ@Com
INGREDIENTS (Nutrition)
1 large 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
DIRECTIONS
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!.Www@FoodAQ@Com