Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a special dish, three cheese eggplant lasagna. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Substituting eggplant slices for lasagna noodles makes this three-cheese vegetable lasagna light and flavorful. You have to try this recipe, it's very good and Gluten free. Leave a comment below, let me know what you think.
Three Cheese Eggplant Lasagna is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Three Cheese Eggplant Lasagna is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook three cheese eggplant lasagna using 11 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Three Cheese Eggplant Lasagna:
- Get butter or margarine
- Take garlic powder
- Take Italian seasoning
- Get eggplants
- Make ready container of ricotta cheese
- Take shredded mozzarella cheese
- Make ready grated parmesan cheese
- Get eggs
- Make ready dried parsley
- Make ready or jar of your favorite sauce (15 ounces or so)
- Make ready salt and pepper to taste
This lasagna is an absolute delight. This three-cheese lasagna with ricotta, parmesan and mozzarella has an irresistible gooey factor. Ricotta, Parmesan, and mozzarella combine to give this lasagna an irresistible gooey factor. Classic Eggplant Lasagna that's full of cheesy goodness, without the pasta!
Instructions to make Three Cheese Eggplant Lasagna:
- Slice eggplant lengthwise. You can peel them or leave the skins on. Slice eggplant to 1/4 inch thickness
- Melt butter and combine the garlic powder and Italian seasoning. (Or whichever herbs and flavors you like.)
- Brush both sides of the eggplant with the melted butter mixture.
- Grill eggplant in small batches until all the pieces are translucent and cooked through. Put on a plate and allow to cool so you are able to handle them.
- Preheat oven to 350°.
- In large bowl mix ricotta, parsley, parmesan, and one cup of the mozzarella cheese. Add salt and pepper to taste. Add eggs and mix well.
- Pour 1/3 of sauce in bottom of 8x8 baking pan.
- Place eggplant slices on the sauce to make your first layer. Make sure pieces are close together or overlapping slightly.
- Spread some of the cheese mixture over the eggplant to make your next layer.
- Add a layer of eggplant and a cheese layer. (You may have extra cheese leftover, you can stuff some pasta with it.)
- The last layer should be eggplant and then pour the sauce over the top to cover it.
- Then top with a cup of shredded cheese. (Or more if you like it cheesy)
- Bake for 20-30 minutes or until cheese is melted and it is hot and bubbly around the edges of the pan.
- Let cool for 5-10 minutes to make it easier to cut and so it stays together.
- Goes great with garlic bread and a salad!! Manga!! Enjoy!!
Repeat layering two more times to create three complete layers. This easy and delicious eggplant lasagna is made with layers of mozzarella, ricotta, Parmesan cheese, and a prepared tomato sauce. Eggplant lasagna tastes very close to regular lasagna. The texture of the eggplant layer is just slightly different from pasta. Layers of roasted eggplant, a beef and marinara sauce, and three cheeses and Italian seasonings… it's a flavor combo that can't be beat!
So that’s going to wrap this up for this exceptional food three cheese eggplant lasagna recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
