Monday, September 13, 2010
Margot’s Eggplant Parmesan Lasagna
I first made a version of this recipe years ago when Jay and I were doing Weight Watchers. The breaded eggplant was used in a recipe for eggplant parmesan sandwiches and it healthier because it is baked and not fried. You can definitely use it for sandwiches but the recipe below has become a favorite of ours.
Breaded Eggplant Ingredients
1 Large Eggplant peeled and cut into ½” thick disks
2 Eggs lightly beaten
1 ½ cups panko bread crumbs
1/4 cup grated parmesan cheese
2tsp garlic salt
½ tbsp dried oregano
Heat the oven to 400 and coat a baking sheet with a thin layer of olive oil. Mix 1 tsp each of garlic salt and oregano into the beaten eggs. In a separate bowl mix together breadcrumbs, parmesan cheese, and 1sp each garlic salt and oregano. Take each eggplant disk and coat each side with the egg mixture, then the breadcrumb mixture. While working with the eggplant place the baking sheet in the oven briefly to heat the oil. Place the fully coated eggplant disk on the heated pan in a single layer. Place in the oven and bake for 10 minutes or until golden, then flip. Bake for an additional 10 minutes or until golden. Move eggplant to a plate and place aside.
2 cups part-skim ricotta cheese
2 cups part-skim shredded mozzarella
½ tbsp chopped fresh oregano
1 tbsp chopped fresh basil
½ tsp salt
1 roasted onion, diced
2 roasted green peppers, chopped
1 cup pasta sauce
Mix together the ricotta, 1 cup of the mozzarella, the oregano, basil, salt and egg. Coat an 11x7 glass baking dish with olive oil. Cover the bottom of the dish with the prepared eggplant in a single layer.
Continue to layer lasagna as follows:
½ of the Ricotta mixture, spread evenly, ½ of the roasted peppers and onions, ½ cup past sauce. Then repeat: Eggplant, remainder of Ricotta mixture, remainder of roast peppers and onions, reminder of pasta sauce. Finish by covering with the remaining 1 cup of shredded mozzarella cheese. Place in 400 degree oven and bake for approximately 25 minutes or until cheese on top is melted and golden.
The resulting casserole is very filling and has the tastes you love in lasagna with a nice twist. Jay and I both love it and even go so far as fighting over the leftovers. I like that it heats up pretty well in the microwave at work and never ceases to make my co-workers jealous!