Eggplant Lasagna Recipe Recipe

Name: Eggplant Lasagna Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 2 cups flour; 3 cups Italian flavored bread crumbs; 5 eggs; 1/2 cup milk; 8 oz shredded mozzarella cheese; 1/4 cup grated parmesan cheese; 2 cups olive oil; 1 lb ricotta cheese; 5 cups flavored tomato sauce

Servings: persons

1 large eggplant
2 cups flour
3 cups Italian flavored bread crumbs
5 eggs
1/2 cup milk
8 oz shredded mozzarella cheese
1/4 cup grated parmesan cheese
2 cups olive oil
1 lb ricotta cheese
5 cups flavored tomato sauce

1
Peel and slice eggplant 1/4 - inch thick in size.
2
Beat 3 eggs and 1/2 cup milk in deep bowl.
3
Flour eggplant, dip into egg-milk mixture then into bread crumbs.
4
Allow to dry in refrigerator for 1/2 hour.
5
While eggplant is hardening, mix ricotta cheese, 4 ounces mozzarella cheese, parmesan cheese, and 2 slightly beaten eggs together.
6
Refrigerate.
7
Heat 2 cups olive oil in frying pan.
8
Cook eggplant slices until golden brown, about 3 minutes each side and drain on paper towel.
9
Preheat oven to 350 degrees.
10
In 2-quart casserole add 2 cups flavored tomatoe sauce; layer eggplant then all of cheese mixture, eggplant, remaining 3 cups sauce.
11
Top with remaining 4 ounces of mozzarella cheese.
12
Bake at 350 degrees on center rack about 40 minutes.
13
Allow to cool 15 minutes before serving

1920

kcal

Calories

160

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large eggplant, 2 cups flour, 3 cups Italian flavored bread crumbs, 5 eggs, and more.

Yes, Eggplant Lasagna Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Lasagna Recipe

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