Melanzane alla Parmigiana also known as Eggplant Lasagna and a pasta-less vegetarian Lasagna. This lasagna is something quick and easy to make and also can be served as an appetizer.
My toddler LOVES this recipe and it is a great way to get in those vegetables into their diet.
Melanzane alla Parmigiana (Eggplant Lasagna)
Print ThisIngredients
- 2 Eggplants
- Bag of mozzarella cheese
- 1 cup of parmesan cheese
- Tomato Sauce
- Bread crumbs (all dressed)
- 1 egg
Instructions
- Prepare your tomato sauce, how ever you like it. view my recipe here
- Wash and semi peel skin off eggplants and slice into thin layers. You can leave the skin on if you like it.
- In a bowl scramble your egg, and add sliced eggplants inside and mix together.
- Prepare wax paper and pour breadcrumbs.
- Coat your eggplants in breadcrumbs both sides and set aside on a plate.
- Once all eggplants have been dunked in egg and coated in breadcrumbs, prepare a pan with oil to fry.
- Fry eggplants until browned, set aside. To absorb the oil separate your eggplant layers with paper towel.
Assembling your eggplant lasagna
- Now that everything is prepared, you are ready to assemble the lasagna.
- Prepare pan. I used a square corning ware.
- Start by adding a layer of sauce.
- Add a layer of eggplant
- Add a layer of sauce
- Add both Parmesan and mozzarella cheese
- and REPEAT.
- Repeat the steps till you have no more eggplant left and the top layer is cheese.
- Since all the ingredients are cooked once you are ready to eat it, all you have to do reheat it.
- Reheat at 350 for 20 minutes, cover with aluminum foil.
- You can broil the last 5 minutes so the cheese becomes crispy.
Notes
If you don't like fried eggplants you can bake them in the oven. After the eggplants are dunked in egg and coated with breadcrumbs place them on a baking sheet and cook them in the oven for 20minutes or until soft and browned at 400.
