Oven baked eggplant lasagna. Famous Italian lasagna baked in oven. Very easy vegetarian recipe.
Makes 8 servings
Makes 8 servings
Ingredients:
- spaghetti sauce
- 1/2 16 oz (480 g) package lasagna noodles
- 1 cup (250 g) dried bread crumbs
- 1/8 teaspoon freshly ground black pepper
- salt
- 2 large eggs,beaten
- 2 tablespoons water
- 1 medium eggplant,cut into 1/2 -inch (1.25 cm) slices
- vegetable oil
- 16 oz (480 g) package mozzarella cheese,thinly sliced
- 1/4 cup (60 g) grated Parmesan cheese
Cooking Method:
- Cook lasagna noodles,according packing instructions.Drain and set aside.
- On waxed paper,combine bread crumbs,black pepper and 1/2 teaspoon salt.Mix well.
- Pour beaten eggs in a small bowl.
- Dip eggplant into egg mixture,then bread crumb mixture.
- Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat.Working in a batches,add eggplants and until tender,adding more oil when necessary.
- Pat dry cooked eggplant on paper towel.
- Preheat oven to 350 F (175 C).
- In a 13" by 9" baking pan,layer half off cooked noodles,eggplant slices,mozzarella and spaghetti sauce;repeat.
- Sprinkle with grated Parmesan cheese.
- Bake in preheated oven for 30 minutes. More Italian recipes>>>>>
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