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

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.