Eggplant Parmesan Lasagna
"Layers of frozen breaded eggplant, no-cook noodles, marinara sauce, tomatoes, and two cheeses make this lasagna extra-easy and super-tasty."
- Ready In:
- 1hr 25mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 (24 ounce) jar marinara sauce
- 2 (14 1/2 ounce) cans diced tomatoes with garlic, basil and oregano
- 1 (15 ounce) container ricotta cheese
- 1⁄4 teaspoon italian seasoning
- 1 (8 ounce) package no-boil lasagna noodles (12 noodles)
- 1 (16 ounce) package frozen eggplants, cutlets (breaded Italian-style)
- 3 cups shredded mozzarella cheese (12 oz.)
- basil sprig (optional)
directions
- Preheat oven to 400 degrees. Lightly coat 13x9-inch baking dish with cooking spray. In large bowl, combine marinara sauce and tomatoes with their juices. In separate bowl, combine ricotta and seasoning. Spread 1 cup sauce mixture over bottom of baking dish.
- Layer 3 lasagna noodles, half of ricotta mixture, 3 noodles, 1 cup sauce, half of eggplant and 1 cup mozzarella over sauce in dish. Repeat layers once, reserving 1 cup mozzarella. Top with remaining sauce.
- Cover with foil; bake 30 minutes. Uncover, bake until bubbly, about 10 minutes. Sprinkle with remaining mozzarella. Bake until cheese is melted and lightly browned, about 10 minutes. Let cool 20 minutes before serving. Garnish with basil, if desired.
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Reviews
-
Yummy! I did only add 1 can of the diced tomatoes, and since I only had fresh mozzarella I also added parmesan as well. I think next time I'll skip the lasagna noodles and use lasagna pieces instead to fill in the cracks.. thank you Jackie! :) -
i am giving this recipe 3 stars for the brilliant concept, using frozen eggplant cutlets(which worked) and no boil lasagna noodles(which worked in theory). the rest of the recipe, not so much.<br/>too much tomato! and NOT ENOUGH CHEESE, too many lasagna noodles
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
