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Nonni’s Eggplant Lasagna Recipe

Nonni’s Eggplant Lasagna Recipe

 

3 eggplants (about 1 pound each), peeled and sliced lengthwise ¼” thick

1 egg, beaten

1 teaspoon dried basil

1 ½ teaspoons coarse salt

1 ¼ cups tomato and basil pasta sauce, divided

4 ounces (1 cup) finely shredded Italian six-cheese blend, divided

15-ounch container part-skim ricotta cheese

Freshly ground black pepper

Shaved Parmesan cheese and fresh basil, optional

Place eggplant slices in a single layer on paper towels; sprinkle with salt.  Let stand 30 minutes.  Using paper towel, blot moisture from eggplant.  Arrange slices in single layer on foil-lined jellyroll pans coated with cooking spray.  Spray eggplant slices with cooking spray and lightly season with pepper.  Broil 3” from heat source until tender and slightly charred, about 3-5 minutes.  Flip eggplant slices, spray second side with cooking spray (remove from oven before spraying); broil 3-5 additional minutes.

In medium bowl, combine ricotta cheese, egg and basil.  Coat 8”square baking pan with cooking spray.  Spread ½ cup pasta sauce on bottom of pan.  Place 1/3 of eggplant slices over sauce; top with 3 tablespoons shredded cheese, half of the ricotta mixture and 3 tablespoons shredded cheese.  Repeat layers with another 1/3 of eggplant slices, shredded cheese, ricotta mixture and shredded cheese.  Top with remaining 1/3 of eggplant slices, pasta sauce and shredded cheese.  Cover; bake in 375 degree oven for 40 minutes.  Uncover and bake until sauce is bubbly, about 20 minutes.  Let stand 15-20 minutes before serving to allow cheese to set.  Serve with shaved Parmesan and fresh basil, if desired.  Makes 6 servings.

Per serving: 210 Calories, 70 mg Cholesterol, 10 g Fat, 6 g Saturated Fat,  454 mg Sodium,  19 g Carbohydrate,  7 g Fiber, 15 g Protein.

Adapted from Dierbergs ‘Everybody Cooks’ magazine, March 2012.

 

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