How To make Eggplant Lasagne
1 md Eggplant
1/2 Lemon; juiced
Salt 1/4 c Unbleached flour
1/4 c Cornmeal
1/2 ts Oregano
1/2 ts Garlic powder
1/8 ts Black pepper
2 tb Oil
---------------------------RICOTTA-STYLE FILLING--------------------------- 1 1/2 lb Firm tofu
1/4 c Lemon juice
2 ts Dried basil; -=OR=-
2 tb -Fresh chopped basil
2 ts Honey
1 ts Salt
1 Garlic clove
1 1/2 c Tomato sauce
Wash, peel and slice eggplant into 1/4" pieces. Spread slices out on racks or paper towels, then sprinkle with lemon juice and salt. Let stand 5-10 min then wipe off with paper towels. While eggplant is standing, mix flour, cornmeal, oregano, garlic powder and black pepper together in a bowl. Preheat oven to 350. Dredge eggplant slices in flour-cornmeal mix. Lay on cookie sheet spread with the oil. Oven-fry slices for 8-10 min on each side or until golden brown. Ricotta-Style Filling: While the eggplant slices are baking, prepare the tofu filling. Process the tofu, lemon juice, basil, honey, salt and garlic in food processor to a fine grainy texture like ricotta cheese. Cover bottom of 8x8" pan with 1/3 of the tomato sauce. Use half the oven fried eggplant slices to cover the bottom of the pan. Then spread the tofu filling over, reserving 1/2 cup for the top. Next, cover the tofu filling with the rest of the eggplant slices, and pour the remaining tomato sauce over the top. Arrange reserved tofu mix in small dollops over the top. Bake about 45 min or until dollops are slightly browned. Makes 4 to 6 servings. per serving: Cal 318, Protein 17 g, Fat 12 g, Carbs 36 g.
FROM: MADELINE HIMY (NFBH49A)
How To make Eggplant Lasagne's Videos
Eggplant Lasagna | Mmhmm
Eggplant or Baigan Lasagna is one of my favorite recipes to prepare and of course to eat. It might be simple but it is by no means a quick recipe. This is not one of those 15 minute meals, this takes time and patience and love.
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Eggplant Zucchini Lasagna
Eggplant Zucchini Lasagna is fresh tasting and perfect for those on a low-carb diet. This recipe is a great way to still get that homemade lasagna taste that you crave plus a serving or two of vegetables at the same time.
90 year old Caterina makes Sicilian 'lasagne' with eggplant & tomato sauce
Caterina's lasagne are tagliatelle ribbons which she dresses with a fresh tomato and eggplant sauce, using vegetables from her garden. This is an excellent summer pasta dish from Sicily! I suspect the good housewives of Sicily were making this dish long before an enterprising chef gave it the name 'pasta alla Norma'. And as stated in the voiceover, lasagne is a generic word used to describe flat sheets and shapes of pasta. Caterina uses 'lasagne' and 'tagliatelle' to describe her pasta in this session. Both are correct.
Ingredients:
2 medium eggplant/aubergines, sliced lengthways and halved
1 onion, sliced
1 garlic clove, sliced
4 large flavoursome tomatoes
3 tablespoons extra virgin olive oil for the sauce, plus more for frying the eggplant (or use a neutral vegetable oil for frying them)
plenty of fresh basil leaves (around 25g)
100g grated ricotta salata
For the pasta, halve the quantities Caterina uses (unless you are hosting a party).
250g semolina flour (semola rimacinata)
2 eggs and a tablespoon or two of water (it depends on the size of your eggs). Alternatively, omit the eggs and use 125g water
vegan lasagna roll ups (& 10-minute cashew cheese!)
lasagna with a crunch?
#lasagna #airfryer #shorts
Keto Eggplant Lasagna | Recipe Redo
Keto Eggplant Lasagna | Recipe Redo
Wow - this is DELICIOUS. I was hesitant to make this because of the eggplant (not a HUGE fan) but after taking the first bite, I was HOOKED. You couldn't even taste it! This will be one of my go-to meals for sure and it is SO easy.
This keto eggplant lasagna may seem a bit tedious to make but I assure you in the end you will have a flavourfull, savoury lasagna.
What you will need:
Olive Oil
Medium eggplant
Medium onion
Low/No Sugar Tomato sauce
Ground beef
Minced Garlic
Parsley/Basil
Ricotta Cheese
Egg
Mozzarella Cheese
Salt and Pepper
So I have made this two ways - one with the eggplant skin on and one without the eggplant skin. You can make it either way, but the skin does have a kind of bitter taste. I definitely prefer it without the skin.
How to make eggplant lasagna
This recipe is actually quite easy to make but it does require some preparations.
The first thing you will have to do is cook the meat along with the sauce, herbs, onions and garlic.. and then separately mix the ricotta and egg.
I usually leave peeling the eggplant to the last so that it doesn't brown.. and then slice it thinly length wise.
Once everything is ready it's time to assembly the lasagna by placing some of the meat sauce in the bottom of a greased dish.
Follow by placing a layer of eggplant, a layer of ricotta, then some mozzarella.. and I repeat the layers in the same order until the ingredients are done.
Bake for an hour and you have the most perfect, most delicious lasagna! Can't believe it's low carb!
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