Eggplant Lasagne Recipe
I found out a great way to use Vegetable by making some delicious Eggplant Lasagne. Eggplant Lasagne as a Main Dish never fails to impress. Use the freshest of Vegetable available to get a flavorful Eggplant Lasagne. This recipe will save you dollars which you have spent at Italian restaurants for similar or perhaps inferior taste. Have faith in me and try this Eggplant Lasagne.
Ingredients
2 tablespoons lemon juice
1 tablespoon olive oil
1 medium size eggplant , unpeeled, halved lengthwise, and sliced 1/4 inch thick
2 cans low sodium tomato sauce
1 can low sodium tomatoes, drained and chopped
2 cloves garlic, minced
1/4 teaspoon each red pepper flakes, dried oregano, and dried basil, crumbled
1/3 cup fine dry bread crumbs
1/4 cup grated Parmesan cheese
1/2 cup part skim ricotta cheese
1/4 cup shredded part skim mozzarella cheese
Directions
Preheat the broiler.
In a small bowl, combine the lemon juice and olive oil.
Brush the eggplant slices with the mixture and arrange in a single layer on a nonstick baking sheet; broil 5 to 6 inches from the heat for 2 1/2 minutes on each side or until golden brown.
Reduce the oven temperature to 350°F.
In a medium size bowl, mix together the tomato sauce, tomatoes, garlic, red pepper flakes, oregano, and basil.
In a small bowl, combine the bread crumbs and Parmesan cheese.
Spoon 1/3 of the tomato sauce into a deep flameproof 1 1/2 quart casserole, sprinkle with 1/3 of the bread crumb mixture, and cover with a layer of eggplant.
Spread 1/2 of the ricotta cheese over the eggplant and continue to layer in the same order, ending with the tomato sauce.
Scatter the mozzarella cheese over the top and bake for 45 minutes or until bubbling.
Increase the heat to broil and place the casserole in the broiler 5 to 6 inches from the heat.
Broil for 1 minute or until the casserole is golden.
In a small bowl, combine the lemon juice and olive oil.
Brush the eggplant slices with the mixture and arrange in a single layer on a nonstick baking sheet; broil 5 to 6 inches from the heat for 2 1/2 minutes on each side or until golden brown.
Reduce the oven temperature to 350°F.
In a medium size bowl, mix together the tomato sauce, tomatoes, garlic, red pepper flakes, oregano, and basil.
In a small bowl, combine the bread crumbs and Parmesan cheese.
Spoon 1/3 of the tomato sauce into a deep flameproof 1 1/2 quart casserole, sprinkle with 1/3 of the bread crumb mixture, and cover with a layer of eggplant.
Spread 1/2 of the ricotta cheese over the eggplant and continue to layer in the same order, ending with the tomato sauce.
Scatter the mozzarella cheese over the top and bake for 45 minutes or until bubbling.
Increase the heat to broil and place the casserole in the broiler 5 to 6 inches from the heat.
Broil for 1 minute or until the casserole is golden.
