How to Make Meatless Eggplant Lasagna - A Step-by-Step Guide

Meatless Eggplant Lasagna is a delicious and satisfying vegetarian dish that is perfect for family dinners or entertaining guests. This recipe offers a healthy twist on the classic Italian lasagna by replacing the traditional meat with hearty and flavorful eggplant slices. It is a great way to incorporate more vegetables into your diet while still enjoying the comforting flavors and textures of a traditional lasagna.

Lasagna is a classic comfort food that is beloved by many, and this ...

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Ingredients

  • cooking spray
  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 2 cups panko bread crumbs
  • ¼ cup grated Parmigiano-Reggiano cheese
  • 2 eggplants, peeled and sliced into 1/2-inch rounds
  • 1 (16 ounce) container ricotta cheese
  • ½ cup chopped fresh basil
  • 1 large egg, lightly beaten
  • ¼ cup grated Parmigiano-Reggiano cheese
  • 1 ½ teaspoons minced garlic
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon salt
  • 1 (24 ounce) jar marinara sauce
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced
  • ¼ teaspoon salt
  • 8 ounces thinly sliced mozzarella cheese
  • ¾ cup finely grated Fontina cheese

Information

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 25 mins
  • Servings: 9
  • Yield: 9 servings

  • Preheat the oven to 375 degrees F (190 degrees C). Coat 2 baking sheets and a 9x13-inch baking dish with cooking spray.
  • 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.
  • Bake in the preheated oven until golden, turning once and rotating baking sheets after 15 minutes, about 30 minutes total.
  • Combine ricotta cheese, basil, 1 egg, Parmigiano-Reggiano, garlic, red pepper, and salt in a bowl to make filling.
  • 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.
  • Bake in the preheated oven for 35 minutes.
  • 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.
  • Nutrition

    385 cal.

    • Total Fat: 18g
    • Saturated Fat: 9g
    • Cholesterol: 112mg
    • Sodium: 955mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 7g
    • Total Sugars: 11g
    • Protein: 24g
    • Vitamin C: 53mg
    • Calcium: 489mg
    • Iron: 2mg
    • Potassium: 714mg