Eggplant Lasagne Recipe

Name: Eggplant Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large round eggplants; flour, seasoned with salt and pepper; 4 eggs, beaten with 1/3 c. milk; 4 cloves garlic, minced; seasoned bread crumbs; olive oil; 1 large container cottage cheese (16 oz.); 1 c. Parmesan cheese; 2 Tbsp. parsley; 2 c. grated Mozzarella cheese; 2 jars spaghetti sauce with mushrooms; extra Parmesan cheese

Servings: persons

2 large round eggplants
flour, seasoned with salt and pepper
4 eggs, beaten with 1/3 c. milk
4 cloves garlic, minced
seasoned bread crumbs
olive oil
1 large container cottage cheese (16 oz.)
1 c. Parmesan cheese
2 Tbsp. parsley
2 c. grated Mozzarella cheese
2 jars spaghetti sauce with mushrooms
extra Parmesan cheese

1
Cut eggplant into round slices 1/4-inch thick.
2
Beat eggs and milk.
3
Add garlic.
4
Dip sliced eggplant in egg, then flour.
5
Shake off excess.
6
Dip in egg again, then in bread crumbs.
7
Fry in hot olive oil until golden on both sides.
8
Drain.
9
Pour leftover egg mixture into cottage cheese.
10
Add Parmesan and parsley.
11
Layer in a casserole dish as follows:
12
small amount of sauce to coat bottom. Top with single layer of eggplant.
13
Overlap, if necessary to make solid surface.
14
Cover with sauce, then cottage cheese mixture and Mozzarella.
15
Repeat layers until all ingredients are used.
16
End with cheese on top.
17
Sprinkle with extra Parmesan.
18
Bake at 350u00b0 for 40 minutes.
19
Let sit for 10 minutes before cutting.

787

kcal

Calories

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 12 ingredients. The key ingredients include: 2 large round eggplants, flour, seasoned with salt and pepper, 4 eggs, beaten with 1/3 c. milk, 4 cloves garlic, minced, and more.

Yes, Eggplant Lasagne 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 Lasagne

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