Recipe For Eggplant Lasagna

Besides being a great gluten free and low carb alternative to classic lasagna this comforting casserole is the perfect way to put a load of summer eggplant to good use.

Recipe for eggplant lasagna. Oil 2 baking sheets and a 9x13 inch baking dish with 1 teaspoon olive oil. In a medium bowl combine ricotta parmesan egg and parsley. Meanwhile beat the 1 egg in a medium bowl.

Step 2 whisk eggs and water together in a shallow dish. Pat the eggplant slices dry with paper towels to get rid of the moisture and salt. The best eggplant to use in this lasagna recipe are the most tubular shaped that.

Lay 4 eggplant slices on top followed by all of the ricotta mixture. Layer on another 4 slices of eggplant and finish with the remaining mushroom marinara sauce. Arrange sliced eggplant in a single layer on 2 sheet pans.

In a 9 x 13 casserole dish spread a thin layer of marinara sauce a single layer of eggplant noodles. While the eggplant is roasting prepare the ricotta filling. Combine parmesan cheese bread crumbs salt and ground black pepper in a separate shallow dish.

Lightly brush the eggplant with the 1 tablespoon olive oil. Add the ricotta 1 cup mozzarella parmesan garlic oregano spinach and chopped herbs. In a mixing bowl beat the egg.

Roast the eggplant until it is soft and golden. Bake for 25 to 30 minutes until the cheese is melted and the lasagna is hot and bubbly. Roast until just starting to become pliable 15 to 20 minutes.