How To make Eggplant Lasagna
6 tb Olive oil
3 ts Finely chopped fresh oregano
1 1/2 ts Finely chopped fresh basil
Salt Freshly ground pepper 1 Eggplant, (12-oz)
-sliced 1/2-in thick 1 Zucchini, (8-oz)
- sliced 1/2-in thick 8 oz Mozzarella cheese, sliced
1 c Ricotta cheese, drained
2 c Spaghetti sauce
2 tb Fennel seed; crushed
1 c Freshly grated Parmesan
- (imported) MIX THE OIL WITH THE OREGANO, basil, salt and pepper. Brush it onto both sides of the eggplant and zucchini. Lay the eggplant and zucchini in single layers on baking sheets. Broil them 2 inches from the heat for 4-or-5 minutes or until cooked. Turn, brush the other side with the oil, and broil until the second side is done. Remove. Preheat oven to 350F. Place half the eggplant slices in a wide, shallow 2-or-3-quart baking dish. Add half the zucchini, then layer in half of the mozzarella, ricotta, spaghetti sauce, fennel seed and Parmesan. Repeat the layering with the second half of the ingredients. Cover and bake 20-to-25 minutes or until hot and bubbly. May be made ahead several days, or frozen, defrosted and reheated.
How To make Eggplant Lasagna's Videos
Eggplant Lasagna
If you need a low-carb dinner that’s still satisfying and filling, then you need this eggplant lasagna recipe! Perfectly cheesy and saucy with layers of roasted eggplant slices, the whole family will love this dish. This vegetarian eggplant lasagna is a delicious twist on a classic.
Full Recipe:
This low-carb lasagna with roasted eggplant recipe has all the flavors of a classic lasagna that you know and love but is filled with healthy goodness. It’s still hearty, filling, and comforting, and you won’t even miss the noodles!
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Eggplant Lasagna for Cheese Lovers #Shorts
Before serving your eggplant lasagna, I recommend letting it rest for 20 minutes after baking it. Enjoy! #lasagna #eggplantrecipes #eggplantlasagna #easyrecipe #cookingideas #comfortfood
Vegetarian Zucchini Eggplant Lasagna Italian food
Vegetarian Lasagna Zucchini Eggplant Italian food vegetarian parmesan with zucchini.
Ingredients:
- eggplant - 2 pcs.
- zucchini - 3 pcs.
- onion - 1 pc.
- garlic - 1 clove
- eggs - 2 pcs
- basil 5-6 leaves
- tomato sauce - 500 ml
- flour - for breading
- olive oil - 100 gr
- sunflower oil - 250 gr
- Parmigiano Reggiano cheese - 50 gr
- smoked mozzarella
#zucchinieggplantlasagna #vegetarianlasagna #zucchinirecipe #howtomakezucchinilasagna #zucchinilasagna
#ItalianFood The best recipes of the Italian cuisine for dinner recipes. Easy recipes and healthy food recipes.
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How to Make EGGPLANT PARMIGIANA like an Italian (Recorded Live Video)
This Eggplant Parmigiana Recipe is a scrumptious dish of layer upon layer of crisp, juicy eggplant mixed with rich Italian tomato sauce and filled with parmesan cheese and fresh gooey mozzarella.
Eggplant Parmigiana is one of my most favourite childhood meals.
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Roasted Eggplant Lasagna ????????
Here's a favorite summer recipe: roasted eggplant lasagna. As far as lasagna recipes go, this one is on the unfussy side: there's no layer of bechamel, no layer of ricotta and egg, and it calls for no-boil noodles. In sum: it's layers of homemade tomato sauce, noodles, cooked vegetables, and a mix of parmesan and mozzarella.
In this version, I add sautéed Swiss chard but know that it can be omitted. Truly you can use any cooked vegetables you like here — roasted red peppers, sautéed mushrooms, grilled zucchini, etc.
Find the full recipe here:
This is the sauce recipe I've been using: (In this video, I used the vodka variation of the sauce.)
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Eggplant Lasagna | Low-Carb, Gluten-Free, & Vegetarian!
Simple to make and delicious to eat, this vegetarian gluten-free low carb eggplant lasagna is a tasty dinner that's loaded with flavor.
Here are some other videos you might like:
Vegetarian Lemon Rice Soup:
Low Carb Chaffles (Cheese Waffles):
Stuffed Eggplant:
???? LASAGNA INGREDIENTS
2 large eggplants
Salt
1 tablespoon olive oil
½ yellow onion
4 garlic cloves
1 teaspoon Italian seasoning
Freshly ground black pepper to taste
1 25 ounce jar marinara sauce
½ cup fresh basil
1 large egg
16 ounces ricotta cheese whole milk
1 cup freshly grated Parmesan cheese
3 cups shredded mozzarella cheese
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
CUTTING BOARD:
KNIVES:
MEASURING SPOONS & CUPS:
SHEET PAN:
SALT & PEPPER SHAKERS:
COOKING PAN:
SINGLE BURNER:
LARGE GLASS BOWLS:
WHISK:
⏱️ TIMESTAMPS:
0:00 Introduction
0:13 Preparing the eggplant
1:10 Cooking the filling
2:11 Drying the eggplant
2:34 Making the ricotta mixture
3:16 Assembling the dish
4:32 Baking the dish
5:03 Serving the dish
5:09 Taste test
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#Lasagna #EggplantLasagna #Vegetarian #GlutenFree #LowCarb #Dinner #DinnerRecipe #MeatFree