Italian Appetisers

EGGPLANT PARMESAN LASAGNA

This recipe combines two family favorites into one delicious new all-time favorite!

While trying to make both dishes healthier, I created an easy Italian meal that my roommates have requested many times over.

It reminds me of childhood while looking forward into the future.

I will certainly be making this for my own children one day, hopefully not too soon (I’m kind of young…). Enjoy!

 

INGREDIENTS

Start with the SPICY GARLIC TOMATO SAUCE:

  • 2.5 tablespoons minced garlic
  • 6 tablespoons olive oil
  • 2 teaspoons red pepper flakes
  • 4 lbs tomatos, roughly chopped (I like Roma tomatoes for this recipe)
  • 1/4 cup fresh basil, roughly chopped
  • 1 teaspoon garlic salt

    PREPARATION

  • In a heavy saucepan over medium heat, cook garlic in oil for about 3 minutes.
  • Add the rest of the ingredients, cover, and let simmer for about an hour.
  • Stir occasionally.

    INGREDIENTS

    While sauce is cooking, prepare the EGGPLANT:
  • 3 eggplants
  • PAM spray

    PREPARATION

  • Preheat oven to 350 degrees.
  • Slice each eggplant lengthwise.
  • You should get about 4-6 slices per eggplant.
  • Line a baking sheet with foil.
  • Line as many slices as you can on sheet in one layer.
  • Spray each side of the slices with PAM. Bake for 5-10 min, until slightly brown, then flip and do the same to the other side.
  • Repeat until all slices have been baked.

    Assemble the LASAGNA:

  • 1 quart ricotta cheese (the skim and low-fat ones are great, too!). Mixing a little warm water with the ricotta makes it easier to spread in the layering process.
  • 4 to 6 cups shredded mozzarella (again skim or reduced-fat are fine. You can also use one of those shredded “Italian Cheese” combo packs like Sargento makes)

  • In a 9×13 pyrex lasagna dish, start layering.
  • Begin by pouring a thin layer of tomato sauce on the bottom, then one layer of eggplant slices, then spread ricotta over the slices, and lastly top with a layer of mozzarella.
  • Continue until all eggplant is used up, or until there is no more room.
  • You can go pretty high in the dish because as it all melt, it will decrease in height.
  • Bake at 350 for 30-45 minutes, or until cheese is golden and bubbling.

    Eat. Smile. Get someone else to wash the dishes.

 

 

 

 

 

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