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Eggplant Lasagna, with a Twist!

Published October 9, 2018 by Kelly // Join The Conversation: 7 Comments

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Eggplant Lasagna, with a Twist!

I follow one of the restaurants we frequent on Facebook.  Cranelli’s is one of our all time favorite restaurants.  They came out with a new Sicilian Eggplant appetizer that is deep fried.  And as much as I would love to try it, we have not had the chance to get in and eat this new creation of deliciousness!  So I made what I call Eggplant Lasagna at home.  And I am very happy to say that is was FABULOUS!!!  My family members are always my quinea pig subjects and they gobbled up the small tray I made in record time!  So take a look and see if this is something you might like to try!  I think you will love it the way we did!

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5 from 1 vote

Eggplant Lasagna, with A Twist

Ingredients

  • 6 small Eggplant Less if larger
  • Olive Oil, to fry eggplant
  • 12 oz Ricotta Cheese
  • 1 tbsp Italian Seasoning
  • 1/2 cup Basil Pesto
  • 2 large Eggs
  • 1/2 cup Milk
  • 3/4 cup Italian Bread Crumbs
  • 2 cups Traditional Marinara Sauce You can make from scratch or jar
  • 1/4 cup Balsamic Glaze

Instructions

  • Preheat oven to 375 degrees while preparing dish
  • Slice eggplant, thinly.  I have an adjustable slicer so all my slices are 1/4" thickness.
  • Mix eggs and milk in a shallow bowl with a whisk.  Pour bread crumbs in another shallow bowl.  I have Pampered Chef's coating trays and tool.  Makes dipping each slice of eggplant much easier!
  • Mix ricotta cheese with the Italian seasoning.  Put aside.  
  • Dip each slice of eggplant in the egg/milk mixture. Coat thoroughly on both sides. Then coat on both sides with the bread crumbs.  Place in fyring pan and cook until lighty browned on either side.  Place eggplant in baking dish that has marinara covering the bottom. Do one layer of eggplant and then place one teaspoon of the ricotta mixture on top of each slice.  Then top ricotta with 1 teaspon of basil pesto.
  • Repeat the layering of the eggplant, ricotta mixture and basil pesto.  When you have finshed layering all the eggplant, drizzle the balsamic glaze on the top.  Bake for 30 minutes or unil hot and bubbly.  Then enjoy!

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Category: Main Dishes, RecipesTag: easy dinner recipe, easy dinner recipes

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Reader Interactions

Comments

  1. Melanie J Sparks

    October 10, 2018 at 2:55 pm

    5 stars
    This looks so good! I love eggplant parmesan but have never tried eggplant lasagna!

    Reply
    • Kelly

      October 10, 2018 at 3:43 pm

      We loved it!!!! I have layered eggplant with normal marinara too, but this combo was fabulous!

  2. Candy

    October 10, 2018 at 3:06 pm

    I never know what to do with eggplant. We love lasagna. Will try this out

    Reply
    • Kelly

      October 10, 2018 at 3:43 pm

      I hope you enjoy it as much as we did!

  3. jenna | the urben life

    October 10, 2018 at 6:13 pm

    I’m trying to incorporate eggplant into my diet some more! This seems like an awesome place to start. Thanks for sharing 🙂

    Reply
  4. Cassie

    October 11, 2018 at 12:37 am

    yum this sounds delicious and looks like a fun twist on lasagna! Great dinner for this cooler weather. I am adding this to my meal plan!

    Reply
  5. Kylie

    October 11, 2018 at 8:34 am

    This looks so delicious! I have always wanted to try this but never quite know how to cook eggplants

    Reply

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