Eggplant Lasagna Recipes?

Does anyone have any INTERESTING recipes for this?





And I've never cooked with eggplant before, but we've had a large amont of it grow in our garden this summer.





Oh, and I'm making it for a vegetarian.Eggplant Lasagna Recipes?
EGGPLANT LASAGNA





1 lg. eggplant


2 c. flour


3 c. Italian flavored bread crumbs


5 eggs


1/2 c. milk


8 oz. shredded Mozzarella cheese


1/4 c. grated Parmesan cheese


2 c. olive oil


1 lb. Ricotta cheese


5 c. flavored tomato sauce





Peel and slice eggplant 1/4-inch thick in size. Beat 3 eggs and 1/2 cup milk in deep bowl. Flour eggplant, dip into egg-milk mixture then into bread crumbs. Allow to dry in refrigerator for 1/2 hour. While eggplant is hardening mix Ricotta cheese, 4 ounces Mozzarella cheese, Parmesan cheese, and 2 slightly beaten eggs together. Refrigerate.


Heat 2 cups olive oil in frying pan. Cook eggplant slices until golden brown, about 3 minutes each side and drain on paper towel. Preheat oven to 350 degrees.





In 2-quart casserole add 2 cups tomato sauce; layer eggplant then all of cheese mixture, eggplant, remaining 3 cups sauce. Top with remaining 4 ounces of Mozzarella cheese. Bake at 350 degrees on center rack about 40 minutes. Allow to cool 15 minutes before serving.Eggplant Lasagna Recipes?
VEGETARIAN LASAGNA





1 medium eggplant, fresh


1 pkg. frozen spinach


1 pkg. lasagna noodles


1 pkg. (pint, sm. one) low-fat cottage cheese


1 jar Favorite meatless sauce


1 sm. pkg. Mozzarella lite cheese


Salt and pepper


Several plump tomatoes


Parsley flakes





Defrost spinach, drain as much water out with a colander as possible. Cut eggplant in rounds thinly sliced, lay on paper towels and lightly salt, lay another paper towel on top and continue layering with eggplant rounds, salt, paper towel etc. Place a heavy pan on a cookie sheet on top of stack, let sit for at least 1/2 hour to 2 hours. Cook lasagna noodles until tender. Mix cottage cheese with spinach in a bowl, salt and pepper and season to taste. In a casserole pan, spread a light layer of sauce. Add layer of noodles, layer of eggplant, sauce, layer of cottage cheese, spinach mix, another layer of noodles and repeat process until pan is full or desired height achieved. Top with remaining Mozzarella cheese, tomato sauce and cover evenly with thinly sliced peeled tomatoes. Sprinkle on parsley flakes.


Bake at 350 degrees for 45 to 60 minutes, until eggplant is soft and has changed a brown color.
eggplant-zuke-spinach-lasagna recipe











Date: Wed, 18 Nov 98 16:04:53 -0800


From: elle (elle@europa.com)





eggplant/zuke/spinach lasagna





this is excellent; quick and very flavorful





1 large eggplant


1 zucchini


1 bunch fresh spinach (or box frozen)


1 large purple onion-chopped coarse


garlic to taste


Italian mixed seasoning


1/2 c vegetable broth


box of spinach lasagna


1 jar fatfree seasoned marinara


soy cheese..grated and to taste





boil lasagna noodles till tender, meanwhile





simmer chopped onion and garlic in vegetable broth till tender add


Italian seasoning and salt and pepper to taste add marinara (I like


roasted pepper and basil) to onion/garlic mix and blend





slice the eggplant and lasagna in 1/2 '; slices


wash and chop spinach into 1/2 '; strips


spray large pyrex pan with butter flavored spray and layer:


sauce,noodles,soy cheese


sliced vegetables


sauce, noodles, soy cheese, vegetable


top w/ sauce and soy cheese





bake 300 for 45 min





let set a few minutes before serving


this freezes well and is even better the next day





enjoy!