Eggplant Lasagna

  1. To prepare sauce, heat 1/2 teaspoon vegetable oil in a small saucepan over medium-high heat. Add onion; saute 5 minutes or until lightly browned. Add garlic, and saute 30 seconds. Add wine; cook 1 minute. Add tomatoes and the next 5 ingredients (tomatoes through tomato sauce). Reduce heat, and simmer 20 minutes.
  2. Preheat oven to 450u0b0.
  3. To prepare eggplant, arrange the slices in a single layer on paper towels. Sprinkle 1/8 teaspoon salt on both sides of eggplant. Let stand 15 minutes, and pat dry. Combine water, 1 teaspoon oil, and egg white in a shallow bowl, stirring with a whisk. Place the breadcrumbs in another shallow bowl. Dip eggplant in egg white mixture, and dredge in breadcrumbs. Place breaded slices on a baking sheet coated with cooking spray. Bake at 450u0b0 for 24 minutes or until eggplant is golden and crisp, turning after 12 minutes. Cool on a wire rack.
  4. Combine cheeses and 1/8 teaspoon pepper. Spoon 1/4 cup sauce into bottom of an 8 x 4-inch loaf pan. Place one noodle over sauce. Arrange a single layer of eggplant slices over noodle; top with 1/4 cup sauce and about 3 tablespoons cheese mixture. Repeat the layers twice, ending with cheese. Cover and bake at 450u0b0 for 40 minutes.

vegetable oil, onion, garlic, red wine, nosalt, thyme, rosemary, freshly ground black pepper, salt, salt, eggplant, eggplant, salt, water, vegetable oil, egg white, italianseasoned breadcrumbs, cooking spray, remaining ingredients, mozzarella cheese, parmesan cheese, freshly ground black pepper, lasagna noodles

Taken from www.myrecipes.com/recipe/eggplant-lasagna (may not work)

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