Name: Meatless Eggplant Lasagna
Prep time: 30 min
Cook time: 30 min
Yield: 9
Ingredients: Cooking spray -; Eggs, lightly beaten - 2 large; Water - 1 tablespoon; Panko bread crumbs - 2 cups; Grated Parmigiano-Reggiano cheese - ¼ cup; Eggplants, peeled and sliced into 1/2-inch rounds - 2; Ricotta cheese - 1 (16 ounce) container; Chopped fresh basil - ½ cup; Egg, lightly beaten - 1 large; Grated Parmigiano-Reggiano cheese - ¼ cup; Minced garlic - 1 ½ teaspoons; Crushed red pepper - ½ teaspoon; Salt - ¼ teaspoon; Marinara sauce - 1 (24 ounce) jar; Yellow bell pepper, diced - 1; Green bell pepper, diced - 1; Salt - ¼ teaspoon; Thinly sliced mozzarella cheese - 8 ounces; Finely grated Fontina cheese - ¾ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Meatless Eggplant Lasagna

1. Cooking spray -

2. Eggs, lightly beaten - 2 large

3. Water - 1 tablespoon

4. Panko bread crumbs - 2 cups

5. Grated Parmigiano-Reggiano cheese - ¼ cup

6. Eggplants, peeled and sliced into 1/2-inch rounds - 2

7. Ricotta cheese - 1 (16 ounce) container

8. Chopped fresh basil - ½ cup

9. Egg, lightly beaten - 1 large

10. Grated Parmigiano-Reggiano cheese - ¼ cup

11. Minced garlic - 1 ½ teaspoons

12. Crushed red pepper - ½ teaspoon

13. Salt - ¼ teaspoon

14. Marinara sauce - 1 (24 ounce) jar

15. Yellow bell pepper, diced - 1

16. Green bell pepper, diced - 1

17. Salt - ¼ teaspoon

18. Thinly sliced mozzarella cheese - 8 ounces

19. Finely grated Fontina cheese - ¾ cup

How to cook deliciously - Meatless Eggplant Lasagna

1. Stage

Preheat the oven to 375 degrees F (190 degrees C). Coat 2 baking sheets and a 9x13-inch baking dish with cooking spray.

2. Stage

Stir together 2 eggs and water in a shallow dish. Combine panko and Parmigiano-Reggiano cheese in a second shallow dish. Dip eggplant slices in egg mixture and dredge in panko mixture, pressing gently to adhere and shaking off excess. Place on prepared baking sheets.

3. Stage

Bake in the preheated oven until golden, turning once and rotating baking sheets after 15 minutes, about 30 minutes total.

4. Stage

Combine ricotta cheese, basil, 1 egg, Parmigiano-Reggiano, garlic, red pepper, and salt in a bowl to make filling.

5. Stage

Spoon 1/2 cup marinara sauce into the prepared baking dish. Layer 1/2 the eggplant slices over sauce and sprinkle with 1/8 teaspoon salt. Top with 3/4 cup marinara sauce. Spread 1/2 the ricotta mixture on top; add 1/2 the yellow and green bell peppers and top with 1/3 the mozzarella cheese and 1/4 the Fontina cheese. Repeat layers, ending with 1 cup marinara sauce. Cover tightly with aluminum foil coated with cooking spray.

6. Stage

Bake in the preheated oven for 35 minutes.

7. Stage

Remove aluminum foil; top with remaining mozzarella cheese and Fontina cheese. Continue baking until sauce is bubbly and cheese melts, about 10 minutes more. Cool 10 minutes before serving.