Wonderful!!!! Eggplant Parmesan Lasagne

[michelern]

I made this for dinner and it was delicious. Of course I added more spices than what it called for...I find that a lot of CL recipes need more spices. Anyway, I added some garlic (which it didn't even call for) some extra oregano and extra basil. I'm so glad there are PLENTY of leftovers. I'm looking forward to tomorrow's dinner! http://www.cookinglight.com/bbs/biggrin.gif

[Kristen Lee]

I completely agree with you. I made the dish last night for a pot luck lunch today at work. Everyone loved it and couldn't believe it was low fat. Definitely a keeper.

[browneye]

I made this for dinner last night and it was wonderful. Even my 15 y o son loved it, and couldn't believe eggplant was in there (not on his approved vege list) It is rich tasting and it is hard to believe it is lowfat. I used the no-boil lasagne noodles (Barilla brand) and I will never go back to boiling those other noodles. I added extra basil and oregano, and garlic too, since I used the purchased sauce, and I love spices. This is a real keeper for us!!! I would also serve it for company.
My only suggestions for improving it is using homemade sauce..and possibly putting in fresh chopped basil sprinkled on as you layer it up, but otherwise it is really good.

[maizeyoats]

I have just been looking at a variety of lasagna recipes; but this one sounds like something I would really like. Would it be possible for one of you to post the recipe for me and thank you in advance.

[valchemist]

MaizeyOats,

I think this recipe sounds great too. I am planning to make it in the near future.

Val


* Exported from MasterCook *

Eggplant Parmesan Lasagna

Recipe By :Cooking Light Magazine. April 2001. Page: 174.
Serving Size : 9 Preparation Time :0:00
Categories : Main Dish Pasta


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large egg whites
1 large egg
1 lb eggplant -- cut crosswise into1/4-inch-thick slices
3 tablespoons all-purpose flour
1 cup Italian-seasoned breadcrumbs
Cooking spray
2 cups shredded lowfat mozzarella cheese -- divided (8 ounces)
5 tablespoons grated parmesan cheese -- divided
1 teaspoon dried oregano
1 teaspoon dried basil
15 ozs part-skim ricotta cheese
12 ozs lowfat cottage cheese
1 large egg white
26 ozs fat-free tomato-basil pasta sauce
1 lb lasagna noodles -- 12 noodles, cooked


1. Preheat oven to 450 degrees.

2. Combine 2 egg whites and egg in a small bowl, stirring with a whisk. Dredge 1 eggplant slice in flour. Dip in egg mixture; dredge in breadcrumbs. Repeat procedure with remaining eggplant, flour, egg mixture, and breadcrumbs. Place slices in a single layer on a baking sheet coated with cooking spray. Coat tops of slices with cooking spray. Bake at 450 degrees for 20 minutes, turning eggplant after 10 minutes. Remove from baking sheet; cool. Reduce oven temperature to 375 degrees.

3. Combine 1 cup shredded mozzarella, 3 tablespoons Parmesan, oregano, basil, ricotta, cottage cheese, and 1 egg white in a large bowl.

4. Spread 1/4 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 lasagna noodles slightly overlapping over the pasta sauce; top with half of cheese mixture, half of eggplant slices, and 3/4 cup pasta sauce. Repeat layers, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 1 cup mozzarella and 2 tablespoons Parmesan. Cover and bake at 375 degrees for 15 minutes. Uncover and bake an additional 35 minutes or until cheese melts. Let stand 5 minutes. Yield: 9 servings.

Per Serving (excluding unknown items): 472 Calories; 11g Fat (21.2% calories from fat); 30g Protein; 62g Carbohydrate; 4g Dietary Fiber; 53mg Cholesterol; 1275mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat.

[deb]

I made this dish and really liked it also. I made my own sauce...and a lot more than the recipe calls for. I also used all ricotta cheese instead of half ricotta and half cottage cheese. I added garlic also. This is a good dish to make on the weekends (or whenever you have extra time) then freeze for a quick meal later.

[mb]

thanks for that tip, deb, about freezing it for later. i'm actually still waiting for my april issue (if it's not here today, then it's officially late!) this dish sounds delicious - i think it will go on my list of things to freeze for dinners after the baby gets here! http://www.cookinglight.com/bbs/smile.gif

[greysangel]

I tried this over the weekend and it was a very good recipe. I added minced garlic to the cheese as well as a little more sauce than called for and more spices. I also sliced the eggplant thinner and added some sauteed mushrooms to the mix.

A definite repeater http://www.cookinglight.com/bbs/biggrin.gif

JeAnne

[Terrytx]

We also thought this was great. And I with with browneye about the kids eating it. There were three eating it last night and all profess to hate eggplant and they loved this dish. I never told them that they were eating eggplant....I want them to haelp eat the left overs. http://www.cookinglight.com/bbs/wink.gif

[maizeyoats]

Valchemist, thanks for posting the recipe. I made it yesterday (Good Friday) and it was excellent. I did have to add quite a bit more sauce and I used all ricotta cheese instead of ricotta and cottage cheese. This is a very easy recipe to do a little improvising on and it will still be delicious.

[shoyski]

Just wanted to add my two cents and remind those of you who haven't tried this to do so. We loved it! And I also have a family member who "doesn't like" eggplant.

I made the whole recipe but used two bread pans...one to freeze. I said to my husband I thought I should give the extra pan to some friends and he who "doesn't like" eggplant said "don't give it away....let's be greedy and keep it."

[Lynn B]

I made this for dinner tonight.

Pretty much followed the recipe to the letter, except I added a bit more basil and oregano (based on the reviews here on the board). I also sprinkled crushed red pepper over the sauce (bottom layer only) -- I usually do this with anything with eggplant and tomatoes. It was delicious! A perfect lasagna and a definite repeater! Mmmmm... :)

Lynn

[lisas3575]

Originally posted by maizeyoats
I have just been looking at a variety of lasagna recipes; but this one sounds like something I would really like. Would it be possible for one of you to post the recipe for me and thank you in advance.

A few months ago (May? June?) CL had "Very Veggie Lasagne" as their cover article. You might check that issue out.

[HedyL]

I definately want to try this one....

i make eggplant parm very similarly. I flour/egg/breadcrumb the eggplant and bake the same way, and then I freeze the breaded slices in portions. when i want eggplant parm, i defrost a portion of breaded eggplant, add sauce and cheese and then bake.

it sounds so rich putting it in lasagna!

[LynnSC]

I have made this recipe several times exactly by the recipe. My entire family loved it!

[funnybone]

I'm finally planning on making this one tomorrow. Glad to see so many rave reviews. IF my kids eat it, it will be a miracle. They won't even eat regular lasagna!

[Deedy]

Could someone please tell me what issue this is from? Thanks in advance!

[funnybone]

It's from April 2001, and it's actually in the oven as we speak. I couldn't wait until tomorrow.

[funnybone]

Well, I made it and it was okay, but not a repeater. My kids did not want any part of it (like I said, they won't eat lasanga - period) and Dh was picking out the eggplant (although he has eaten it in the past with no problems). He just did not want it in his lasagna.

As for me, I loved the eggplant, but didn't like the sauce I used (Barilla). I could taste more of the sauce than anything else - that "jarred sauce flavor". If the rest of the family liked it, then I would make it in the future with a homemade sauce. But since they didn't, I won't even bother.

I was just wondering for those of you who loved it - what brand of sauce did you use?

[Deedy]

I generally use Paul Newman's sauces and "doctor" them up with additional tomatoes, spices, etc. I've been very pleased - have never tried Barilla.

[mb]

i think i used classico or 5 brothers. which barilla 'flavor' did you use? i've thought some of their sauces are great.

btw, we really liked this lasagna. i made it in 2 smaller trays, and one is in the freezer... maybe we'll have it this week - i forgot it was in there!!!

[funnybone]

I used the Basil and Tomato sauce. I already had it on hand. I know they make a lasagna one, but have never tried it. I ususally make lasagna with my own sauce, so that was probably the mistake I made. Nobody wanted the rest today, so out in the trash it goes. No point freezing it.

[mb]

sorry your lasagna got tossed. it really was tasty. i personally find that nearly every jarred sauce tastes the same. i just have a problem w/ alfredo sauce in a jar - definitely fake tasting! yuck!

i don't think i've tried the barilla tomato basil, but i though their olive/puttanesca sauce wasn't bad. but then again, i'm not usually too picky about jarred tomato sauce.