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
Ultimate Vegetarian Lasagne recipe w/ Mushrooms & Eggplant | Veggie Lasagne | Shiny Veggies
The best mushroom and eggplant veggie lasagna ever! Made with a delicious tomato/pumpkin, fresh basil and sage leaves which are the final touch to this miraculous vegetarian lasagna. On top of that, there is this Bechamel sauce, super easy to make that once combine with the mozzarella cheese will take this recipe to another level.
Ingredients:
MUSHROOMS AND EGGPLANT SAUCE:
2 tbsp vegetable margarine (or butter)
300 gr sliced mushrooms
150 gr chopped onion
4 cloves of garlic
300 gr diced eggplant
400 gr pumpkin puree
400 gr (1 can) of diced tomatoes
3 tbsp olive oil
4 sage leaves
5 basil leaves
oregano
1 tsp salt
1/2 tsp fresh pepper
BECHAMEL:
80 gr onion finely chopped
2 cloves of garlic
2 tablespoons vegetable margarine (or butter)
30 gr flour
2 1/2 cups soy / almond / oat milk
1/4 tsp Nutmeg
Salt
Pepper
Lasagna:
9 lasagna sheets (160 gr)
200 gr grated mozzarella cheese
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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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Gluten Free Eggplant Lasagna - Low Carb Comfort Food without the Pasta!
This easy eggplant lasagna recipe is all the flavor and comfort of classic lasagna but without the noodles! Roasted eggplant slices, layered with a delicious cheese mixture with spinach and fresh herbs. This vegetarian eggplant lasagna can stand alone as dinner along with your favorite salad!
FULL RECIPE ????
???? MEDITERRANEAN SPICES:
???? GREEK OLIVE OIL:
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INGREDIENTS:
???? 2 to 3 eggplants (about 1 ½ pounds), sliced lengthwise into ½-inch thick slices (about 12 slices)
???? Extra virgin olive oil
???? Kosher salt
???? 1 large egg
???? 1 15-oz tub part-skim ricotta cheese
???? 1 ½ cup park-skim mozzarella cheese divided
???? ½ cup grated Parmesan cheese divided
???? 3 garlic cloves minced
???? 1 teaspoon dried oregano
???? 10 oz frozen spinach, thawed and fully dried (wring out all the water)
???? 1 cup packed chopped fresh parsley
???? ½ cup packed chopped fresh basil ⅔ ounce
???? Black pepper to your liking
???? 2 cups prepared pasta sauce of choice (Homemade or store-bought)
⏱️CHAPTERS⏱️
00:00 - Introduction to Eggplant Lasagna
00:54 - Salting the Eggplant
02:34 - Preparing the Eggplants
03:39 - Preparation of the Lasagna filling
04:49 - Chopping Parsley and Adding Herbs
05:54 - Cooking Eggplant Parmesan
06:58 - Layering the Eggplant Parmesan
08:03 - Finishing the Lasagna with Cheese
09:02 - More Delicious Videos
#glutenfree #mediterraneandiet #mediterraneanfood #lasagna #vegetarianlasagna #vegetarianrecipes #vegetarian #eggplantrecipe
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Gluten Free Eggplant Lasagna - Low Carb Comfort Food without the Pasta!
Eggplant Lasagna
Eggplant Lasagna Recipe
Ingredients:
Roast in prereheated oven for 400 degrees F. for about 25 minutes.
For Roasted Eggplant:
2 Large eggplant (slice lengthwise)
olive oil
salt and pepper to taste
For Meat Sauce:
1 lb. Ground Beef
salt and pepper
1 medium onion (minced)
4-5 cloves garlic (minced)
Marinara Sauce 680g. (24 oz /3 cups)
Fresh parsley
dash of salt and pepper
1 tsp. ground oregano
1 can (8 oz.) tomato sauce
For Cheese Mixture:
15 oz. Ricotta Cheese
1 large egg
Chopped fresh parsley
1/2 tsp. salt
1/8 tsp. ground nutmeg
Bake in preheated oven for 400 degrees F. for 30 to 35 minutes.
When it's done, let it cool for 10 to 15 minutes before slicing.
Enjoy and thank you for watching!
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#eggplantlasagnarecipe #Lasagnarecipe
Eggplant Parmigiana (Parmigiana di Melanzane)
Eggplant Parmigiana is the vegetarian version of Chicken Parmigiana, and is a low-carb dream come true. Called Parmigiana di Melanzane in Italian and known as Eggplant Parmesan in the US, it's essentially a Lasagna made with thin slices of eggplant instead of pasta, layered with tomato sauce, fresh basil and plenty of molten cheese.
To say this is outrageously good would be the understatement of the year. This is epic vegetarian comfort food, at its best!
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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.