Easiest Way to Prepare Quick Eggplant Lasagna

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, eggplant lasagna. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

This lasagna recipe replaces the traditional pasta with eggplant slices and adds layers of seasoned ground beef. Low Carb Eggplant Lasagna Recipe Without Noodles - Gluten-Free - This healthy low carb eggplant lasagna recipe without noodles is quick and easy to make, using simple ingredients. 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.

Eggplant Lasagna is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Eggplant Lasagna is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook eggplant lasagna using 9 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Eggplant Lasagna:

1. Take 2 medium eggplant peeled and sliced into 1/2" rounds
2. Take 1 large zucchini shredded and drained
3. Make ready 2 lb of ground beef
4. Make ready 32 -40 oz chunky tomato sauce or jar spicy heirloom and can of sauce.
5. Get 1 packages of goat cheese or feta
6. Get 2 tbsp olive oil
7. Prepare 2 Eggs beaten with tablespoon water
8. Get 1/4 as needed Salt and pepper
9. Make ready 1/2 each Parmesan cheese and breadcrumbs

This eggplant lasagna from Delish.com is cheesy and completely meat free. This is the vegetarian lasagna you've been searching for. Some eggplant lasagna recipes ask you to grill the eggplant slices instead. While this imparts a nice smoky flavor, I find that grilling individual slices is too time-consuming; roasting is hands-off and more.

Instructions to make Eggplant Lasagna:

1. Pre heat oven to 375. line baking sheet with foil. Oil. Dip eggplant slices in egg then bread crumb mixture and place single layer on baking sheet. Bake 20 min until golden. Then flip and bake another 20 min. Remove from oven.
2. Brown beef in pan until no longer pink. Season with salt pepper garlic and olive oil. Add shredded zucchini and tomato sauce. Heat until bubbling.
3. Set oven temp to 400 and oil a baking dish. Layer eggplant on bottom then need mixture and top with cheese. Then repeat layering until u end with cheese on top (sprinkle remaining breadcrumbs and Parmesan mixture). Heat in oven until bubbling (15-20 min)

Some eggplant lasagna recipes ask you to grill the eggplant slices instead. While this imparts a nice smoky flavor, I find that grilling individual slices is too time-consuming; roasting is hands-off and more. Broiled eggplant stands in for lasagna noodles in this robust dish. Layer in a colander, salting each layer. Satisfying, healthy eggplant lasagna with lentil marinara.

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