Eggplant Parmesan Lasagna

Health score
13%
Eggplant Parmesan Lasagna
150 min.
10
460kcal

Suggestions

Eggplant Parmesan Lasagna is a delightful twist on the classic Italian dish, offering a rich and flavorful experience that's perfect for any occasion. This recipe serves 10 and is designed to be ready in 150 minutes, making it an excellent choice for both lunch and dinner. Each serving contains 460 kcal, providing a satisfying and hearty meal without the need for heavy side dishes.

This innovative lasagna combines the beloved flavors of Eggplant Parmesan with the comforting layers of a traditional lasagna, resulting in a dish that's both innovative and comforting. The use of large eggplants, which are peeled and sliced into thin pieces, adds a unique texture and allows the rich flavors of the eggplant to meld with the other ingredients. The eggplant slices are seasoned with a blend of black pepper, salt, and dried crushed red pepper, which adds a subtle kick that complements the rich tomato-based pasta sauce.

The heart of this recipe lies in its layers. The eggplant slices are first breaded and fried to achieve a crispy exterior, which contrasts beautifully with the soft, rich layers beneath. The ricotta and mozzarella cheeses are dolloped between layers of eggplant and lasagna noodles, creating a creamy, cheesy filling that's hard to resist. The tomato, garlic, and onion pasta sauce serves as the backbone, tying all the flavors together with its rich, savory taste.

For those watching their glycemic index, this recipe has a moderate GI of 39.75, making it a good option for individuals looking to enjoy a more balanced carbohydrate intake. The inclusion of whipping cream adds a richness to the sauce that's sure to impress, while the fresh basil provides a fresh, herby note that balances the dish's heavier elements.

Whether you're a seasoned home cook or just starting out, Eggplant Parmesan Lasagna is a recipe you'll want to add to your repertoire. Its combination of rich flavors, satisfying textures, and nutritional benefits make it a dish that's not only delicious but also good for you. So why not give it a try and experience the joy of creating this unique and flavorful lasagna in your own home?

Ingredients

  • 0.3 teaspoon pepper black
  •  lasagna noodles cooked drained
  • 1.5 lb eggplant 
  • large eggs lightly beaten
  • cup flour all-purpose
  • 0.3 cup basil fresh chopped
  • 0.3 cup basil fresh chopped
  • tablespoons olive oil 
  • cup parmesan cheese grated
  • 15 oz part-skim ricotta 
  • 0.5 teaspoon pepper dried red crushed
  • 0.5 teaspoon salt 
  • oz mozzarella cheese shredded
  • 52 oz pasta sauce 
  • tablespoons water 
  • 0.5 cup whipping cream 

Equipment

  • frying pan
  • paper towels
  • sauce pan
  • oven
  • baking pan

Directions

  1. Cook first 3 ingredients in a 3 1/2-quart saucepan over medium-low heat 30 minutes.
  2. Remove from heat; stir in cream and Parmesan cheese. Set aside.
  3. Peel eggplant, and cut crosswise into 1/4-inch-thick slices.
  4. Sprinkle slices evenly with salt and black pepper. Stir together eggs and 3 Tbsp. water. Dredge eggplant in flour; dip into egg mixture, and dredge again in flour, shaking to remove excess.
  5. Cook eggplant, in batches, in 1 1/2 Tbsp. hot oil in a large nonstick skillet over medium-high heat 4 minutes on each side or until golden brown and slightly softened.
  6. Drain on paper towels. Repeat with remaining oil and eggplant, wiping skillet clean after each batch, if necessary.
  7. Layer 3 lasagna noodles lengthwise in a lightly greased 13- x 9-inch baking dish. Top with one-third tomato sauce mixture and half of eggplant. Dollop half of ricotta cheese evenly on eggplant in dish; top with half of mozzarella. Repeat layers with remaining noodles, one-third sauce mixture, remaining eggplant, and remaining ricotta. Top with remaining one-third sauce mixture and mozzarella cheese.
  8. Bake at 350 for 35 to 40 minutes or until golden brown.
  9. Let stand 20 minutes before serving.
  10. *6 no-cook lasagna noodles may be substituted. Prepare recipe as directed, reserving last half of mozzarella from top.
  11. Bake, covered, at 350 for 45 minutes.
  12. Sprinkle top with reserved cheese; bake, uncovered, for 20 more minutes or until golden brown.
  13. Note: For testing purposes only, we used Bertolli Vidalia Onion With Roasted Garlic pasta sauce.

Nutrition Facts

Calories460kcal
Protein17.85%
Fat50.64%
Carbs31.51%

Properties

Glycemic Index
39.75
Glycemic Load
15.24
Inflammation Score
-8
Nutrition Score
20.121304429096%

Flavonoids

Delphinidin
58.3mg
Apigenin
0.01mg
Luteolin
0.01mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:460.44kcal
23.02%
Fat:26.4g
40.62%
Saturated Fat:11.16g
69.77%
Carbohydrates:36.96g
12.32%
Net Carbohydrates:31.65g
11.51%
Sugar:8.67g
9.64%
Cholesterol:109.05mg
36.35%
Sodium:1213.96mg
52.78%
Alcohol:0g
100%
Protein:20.93g
41.86%
Selenium:34.28µg
48.97%
Calcium:368.98mg
36.9%
Phosphorus:349.67mg
34.97%
Manganese:0.56mg
28.14%
Vitamin A:1406.23IU
28.12%
Vitamin B2:0.46mg
27.07%
Vitamin E:4mg
26.7%
Potassium:749.91mg
21.43%
Fiber:5.3g
21.22%
Iron:3.33mg
18.48%
Folate:69.73µg
17.43%
Zinc:2.61mg
17.38%
Vitamin K:18.19µg
17.32%
Copper:0.32mg
15.94%
Vitamin B12:0.93µg
15.47%
Magnesium:58.97mg
14.74%
Vitamin C:12.1mg
14.67%
Vitamin B3:2.89mg
14.45%
Vitamin B6:0.28mg
14.18%
Vitamin B1:0.19mg
12.98%
Vitamin B5:1.17mg
11.74%
Vitamin D:0.67µg
4.49%