Instead of noodles the lasagna is layered with fresh summer squash zucchini and eggplant slices gooey mozzarella cheese and creamy homemade ricotta cheese smothered in a hearty mushroom marinara sauce. While this imparts a nice smoky flavor i find that grilling individual slices is too time consuming. However i preferred the vegan eggplant lasagna as the true flavor of the eggplants and tomato sauce seemed to prevail. Here s how to make eggplant lasagna without noodles. The key to making eggplant lasagna as tasty and satisfying as a lasagna you d order in an italian restaurant is to properly prepare the eggplant itself.

Add beef and onion. Portions of vegan eggplant lasagna and vegetarian eggplant lasagna. Roasting is hands off and more convenient since you have to turn on the oven anyway. Since the eggplant slices stand in for the lasagna noodles a serious job in the business of lasagna it s important that the eggplant both tastes great and has a fantastic texture. Meanwhile heat oil in a large skillet over medium high heat.

Gluten free and meatless other dietary restrictions. Sprinkle with salt and pepper then spray the eggplant generously with vegetable oil cooking spray. Spoon on a few dollops then spread it with an offset or a rubber spatula. You ll then pat the eggplant dry lightly brush it with oil and roast it just until it s pliable some eggplant lasagna recipes ask you to grill the eggplant slices instead. Top the ricotta with half the eggplant and sprinkle basil and half the mozzarella over the eggplant.

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You can do it in two ways. To sweat place eggplant slices on a cooling rack placed over a baking sheet. Combine panko and parmigiano reggiano cheese in a second shallow dish. Cook stirring and crumbling with a wooden spoon until browned 6 to 8 minutes. To bake place eggplant of a baking sheet and bake for 20 minutes in 375 degrees f oven.

Stir together 2 eggs and water in a shallow dish. Arrange the eggplant slices on the foil overlapping slightly if necessary. Top with a layer of lasagna noodles. The trick to keto eggplant lasagna is to make the layers in parallel. Dip eggplant slices in egg mixture and dredge in panko mixture pressing gently to adhere and shaking off excess.

You need to draw the moisture out of the eggplant. Top the noodles with a thin layer of ricotta. Bake for 10 minutes or until the eggplant is very soft when pierced with a fork. Remove from oven but leave the oven at 450 degrees. This lasagna recipe is designed to give you an italian fix without all the fat and calories.

Bake it or let it sit and sweat. If you eat dairy cheese check out the recipe for vegetarian eggplant lasagna. Then it s a matter of simply assembling the layers and baking. Bake it or let it sit and sweat. You need to draw the moisture out of the eggplant.

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Then it s a matter of simply assembling the layers and baking. Stir together 2 eggs and water in a shallow dish. You can do it in two ways. Gluten free and meatless other dietary restrictions. Add beef and onion.

If you eat dairy cheese check out the recipe for vegetarian eggplant lasagna. Instead of noodles the lasagna is layered with fresh summer squash zucchini and eggplant slices gooey mozzarella cheese and creamy homemade ricotta cheese smothered in a hearty mushroom marinara sauce.