Skinny Eggplant Lasagna
Our backyard garden is EXPLODING right now. Must be all the rainy nights and hot sunny days. Does anyone else find themselves in the same boat with their gardens? Whatever the case may be, the result is a plethora of eggplant! So much eggplant, I don’t know what to do with it! Maybe we will become vegetarians for a month. Think anyone in my house will notice?
At any rate, I have to cook with eggplant at least once a week, or I won’t be able to keep up! This week, I made the most delicious Skinny Eggplant Lasagna. It was so flavorful and super easy! I served it for Sunday Family Dinner with crusty bread and a juicy red wine (not for the kids of course). Add some John Coletrane playing in the background, and you’ve got yourself a recipe for success!
For this recipe, I start by peeling and slicing my eggplant into 1/4 inch thick rounds. Then I lay them flat on paper towels and sprinkle with salt. I let them sit for about 20 minutes. This adds great flavor but also sucks out moisture so you don’t have soggy watery eggplant. YUCK!
While that happens, I get my ingredients prepped. In one bowl I whisk together 2 eggs with 2 tbsp of water. In a shallow bowl I mix together my bread crumbs, grated parmesan, and seasonings.
Once the eggplant is ready to rock, I pat them dry with paper towels. Then, I dip each slice into the egg mixture, letting any excess drip off, then into the breadcrumb mixture. Then they go on a sheetpan sprayed with nonstick cooking spray. I pop them into the oven at 400*F for about 15 minutes. Then, they get a flip and go back into the oven to bake for another 15 minutes until they look like this…
Once they finish baking, I layer a little bit of marinara sauce in the bottom of the baking dish and build my lasagna in this order: 1/2 cup of marinara sauce in the bottom of the 9×13 inch baking dish, 1/2 of the eggplant, 1 cup of marinara, 1 cup of shredded mozzarella. Then I repeat with remaining eggplant, marinara, and mozzarella. I give the top a sprinkle with 2 Tbsp of grated parmesan.
Pop this baby into the oven and bake at 375*F for 20 minutes. And BOOM, you have yourself the best Skinny Eggplant Lasagna you ever did taste (original recipe adapted from The Crumby Kitchen)!
Skinny Eggplant Lasagna
Equipment
- 9×13 inch baking dish
Ingredients
- 2 large eggplants peeled & sliced into 1/4" rounds
- 2 eggs
- 2 Tbsp water
- 1 cup wheat breadcrumbs
- 1 tsp italian seasoning
- 1 cup grated parmesan
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 2 Tbsp grated Parmesan for topping
- salt & pepper
Instructions
- Start by peeling and slicing the eggplant into 1/4 inch thick rounds. Then lay them flat on paper towels and sprinkle with salt. Let them sit for about 20 minutes. This adds great flavor but also pulls out moisture so you don't have soggy watery eggplant.
- In a medium size bowl, whisk together eggs and water.
- In a shallow bowl, mix together my bread crumbs, 1 cup grated parmesan, 1 tsp italian seasoning, 1/2 tsp salt & 1/2 tsp pepper.
- Once the eggplant is ready, pat them dry with paper towels. Preheat oven to 400*F
- Dip each slice into the egg mixture, letting any excess drip off, then into the breadcrumb mixture. Then place in a single layer on a baking sheet greased with nonstick spray.
- Bake at 400*F for 15 minutes. Then flip over and bake another 15 minutes.
- Once they finish baking, lower oven to 375*F
- Layer 1/2 cup of marinara sauce in the bottom of the 9×13 inch baking dish and build your lasagna in this order: 1/2 of the eggplant, 1 cup of marinara, 1 cup of shredded mozzarella. Then cover with remaining eggplant, marinara, and mozzarella. Sprinkle top with 2 Tbsp grated parmesan and bake, uncovered, for 20 minutes.
- Let cool for 10 minutes before cutting.
