Eggplant Lasagna
"My favorite lasagna recipe. Got this one online. This freezes well too!"
photo by Kremlin
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 8 ounces lasagna noodles
- 1 cup dried breadcrumbs
- 1⁄2 teaspoon salt
- 2 eggs
- 1 medium eggplant, cut in 1/2 inch slices
- 1⁄4 cup salad oil
- 1 (16 ounce) mozzarella cheese
- 1 (29 ounce) jar meatless spaghetti sauce
- 1⁄4 cup parmesan cheese
directions
-
About 1/2 hour before serving:
- Preheat oven to 350 degrees.
- Prepare noodles and drain.
-
While noodles are cooking:
- Place bread crumbs and 1/2 teaspoon salt on waxed paper.
- In small dish, beat eggs with 2 tablespoons water.
- Dip eggplant into egg mixture then in crumbs.
- Cook eggplant in hot oil a few at a time.
- In a greased 13 X 9 inch baking dish, layer noodles, then eggplant slices, then mozzarella cheese, then spaghetti sauce.
- Repeat layers.
- Sprinkle with parmesan cheese.
- Bake 30 minutes, uncovered.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was so good, and easy to prepare. I used the recommendations from gs788 - grilled the eggplant and used no boil noodles. I also added the basil in between the sauce and next layer of noodles. Definitely a great dish for Lent - and one that will be kept around for years to come in my household. This one will impress your guests. Thanks for posting ! -
If you don't want to fry the eggplant, spread a thin layer of mayonnaise on each slice, dredge in seasoned breadcrumbs, and bake at 375 F for about 20 minutes. If you use a silicone baking sheet you don't need any oil. This method also works well for eggplant parm.
-
This one is a winner. My wife doesn't usually like eggplant (they make her nauseous) but loved this recipe. I added a little bit of oregano and pepper into the egg when breadcrumbing the eggplant. Will be making this again for sure. -
This was so easy and delicious! My family of 3 knocked off the entire lasagna in 2 days. The only substitution I made was for olive oil instead of salad oil. Thanks for a great recipe, Mrs. Hughes! -
This was excellent, although I have to admit that I did make a couple of changes! I couldn't get my eggplant to coat in the breadcrumbs I'd made so I just dipped the slices in egg and cooked them. Then when I assembled the dish I sprinkled the breadcrumbs over the eggplant - I guess its a form of cheating!!!!:-). Nevertheless it tasted great so I'll definitely be coming back to this recipe! Thanks!
see 6 more reviews
Tweaks
-
This was so easy and delicious! My family of 3 knocked off the entire lasagna in 2 days. The only substitution I made was for olive oil instead of salad oil. Thanks for a great recipe, Mrs. Hughes!
RECIPE SUBMITTED BY
Mrs. Hughes
United States
I love to cook healthy, but I want it to be easy and delicious! HA! I like cooking with an instant pot and the crockpot. Cooking in the oven is great...as long as I don't have to do a lot of prep work to get it in the oven. I am a teacher and don't have time for complicated and time consuming recipes during the school year.
During the summer, it's a different story. I'll cook those complicated and time consuming recipes. I have a bit more time for that.
I like a good farmer's market where I can get fresh vegetables Because, let's face it, those farmer's market vegetables just taste better! Nothing beats fresh fruits and vegetables and summer is the best time to enjoy those.
I really enjoy cooking for my husband and family, gatherings with friends and family, church and work potlucks, and anyone else who needs something to eat. hahaa
I like trying new and always delight in finding a new treasure to add to the recipe box.
My mother was a fantastic cook! I've never had fried chicken as good as hers. Her chocolate pie was the absolute best. She made the best lasagna, chicken and dressing, chicken pot pie, Christmas candy, cakes, and pies. Although mom and I cook differently, I learned so much from her about cooking good food. So, really I owe my cooking skills to my mom.
