Baked Aubergine Parmigiana | Gennaro Contaldo
If you’re looking for an Italian meat-free recipe for your family that’s tasty and quick to make, Gennaro has the answer with this delicious aubergine parmigiana. Homemade tomato sauce layered with slices of griddled aubergine, parmesan and finished with a crisp breadcrumb and mozzarella topping. Teatime will never be the same again.
For this and loads more fabulous recipes check out and for a whole host of Italian masterpieces head over to Gennaro’s channel:
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V - This is a Vegetarian recipe
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 | Delish
Get the full recipe from Delish:
Ingredients
3 medium eggplants
kosher salt
1 tbsp. extra-virgin olive oil
3 cloves garlic, minced
1 yellow onion
2 tsp. oregano
Freshly ground black pepper
1 25-oz. jar marinara
16 oz. whole milk ricotta
1/2 c. freshly grated Parmesan
1 large egg
1/4 c. chopped fresh parsley, plus more for garnish
4 c. shredded mozzarella
Directions
1. Preheat oven to 400°.
2. Cut ends of eggplants and slice thinly, about 1/4” thick. Lay slices on a cooling rack and season with salt. Let sit for 20 minutes. Flip, season again, and let sit for another 20 minutes. Pat dry with paper towels.
3. In a large skillet over medium heat, heat oil. Sauté garlic for 1 minute, then add onions and oregano. Season with salt and pepper and cook until onions are translucent. Add marinara and cook until warmed through.
4. In a medium bowl, combine ricotta, Parmesan, egg and parsley. Season with salt and pepper.
5. In a large casserole dish, spread a thin layer of marinara sauce, a single layer of eggplant “noodles, a layer of ricotta mixture, then a layer of mozzarella; repeat layers. Top last layer of eggplant with marinara sauce, mozzarella, and Parmesan.
6. Cover with foil and bake for 35 minutes, then garnish with parsley and serve.
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How to Make The Most Amazing Eggplant Lasagna | The Stay At Home Chef
The Most Amazing Eggplant Lasagna that's full of cheesy goodness, without the pasta! Great for a gluten-free lasagna option or just for sneaking in a healthy vegetable.
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✅Ingredients
EGGPLANT:
• 2 eggplants, sliced lengthwise (1/4 inch thick)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
SAUCE:
• 1 pound sweet Italian sausage or ground beef
• ½ large white onion, minced
• 3 cloves garlic, crushed
• 1 (28 ounce can) crushed tomatoes
• 1 (6 ounce can) tomato paste
• 1 (8 oz can) tomato sauce
• ½ cup white wine
• ½ cup chopped fresh basil
• 1 teaspoon ground oregano
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ cup + 2 tablespoons chopped fresh parsley (divided)
CHEESE:
• 15 ounces ricotta cheese
• 1 large egg
• ½ teaspoon salt
• ⅛ teaspoon ground nutmeg
• 1 pound deli sliced mozzarella cheese
• 1 cup freshly grated Parmesan cheese
✅Instructions
00:00:31 - How to slice eggplant for The Most Amazing Eggplant Lasagna
1️⃣ 00:00:20 - Preheat oven to 400 degrees F. Lightly grease 2 baking sheets.
2️⃣ 00:00:48 - Lay eggplant slices out onto prepared baking sheets into a single layer. Drizzle lightly with olive oil and season with salt and pepper. Roast in the preheated oven until tender, about 25 minutes, turning halfway through.
3️⃣ 00:01:19 - Meanwhile, in a large pot over medium heat, add in ground sausage or ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly.
4️⃣ 00:01:52 - Stir in fresh basil, oregano, ½ teaspoon salt, pepper, and ¼ cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine. Stir well and bring to a simmer. Reduce heat to low and simmer 30 minutes (or up to 4 hours).
5️⃣ 00:02:55 - In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, ½ teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.
6️⃣ 00:03:09 - Lightly grease a deep 9x13 pan. To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 6 eggplant slices on top to cover the bottom of the pan. Spread with ⅓ of the ricotta cheese mixture. Top with ¼ of mozzarella cheese slices. Spoon 1½ cups meat sauce over mozzarella, then sprinkle with ¼ cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of eggplant, topped with another 1 cup of meat sauce to cover the eggplant. Top with remaining mozzarella and Parmesan cheese.
7️⃣ 00:04:24 -Bake in preheated oven for 30 to 35 minutes. Serve hot.
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Vegan Eggplant lasagna recipe... so delicious!
Hey family! It’s day 13 of the reset and no processed food so I made a little Eggplant lasagna! And yes I had to make my regular lasagna for the hubby and kids! So yeah 2 meals cooked tonight????. I’m tired???? but thankful to be able! What did y’all eat tonight? #vegan #foodie #tabithabrown #eggplant #lasagna