Meatless Eggplant Lasagna

For a meatless Monday main dish done right, try this vegetarian eggplant lasagna recipe.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 385 Calories

Ingredients

• 1 tablespoon water
• 1 large egg, lightly beaten
• 1 green bell pepper, diced
• 1 yellow bell pepper, diced
• 2 large eggs, lightly beaten
• cooking spray
• 2 cups panko bread crumbs
• 1 (24 ounce) jar marinara sauce
• 1 (16 ounce) container ricotta cheese
• 2 eggplants, peeled and sliced into 1/2-inch rounds
• 8 ounces thinly sliced mozzarella cheese
• 0.25 teaspoon salt
• 0.5 teaspoon crushed red pepper
• 0.5 cup chopped fresh basil
• 1.5 teaspoons minced garlic
• 0.25 cup grated Parmigiano-Reggiano cheese
• 0.75 cup finely grated Fontina cheese

Recipe Instructions

Step 1

Bake in the preheated oven for 35 minutes.

Step 2

Preheat the oven to 375 degrees F (190 degrees C). Coat 2 baking sheets and a 9x13-inch baking dish with cooking spray.

Step 3

Stir together 2 eggs and water in a shallow dish. Combine panko and Parmigiano-Reggiano cheese in a second shallow dish. Dip eggplant slices in egg mixture and dredge in panko mixture, pressing gently to adhere and shaking off excess. Place on prepared baking sheets.

Step 4

Bake in the preheated oven until golden, turning once and rotating baking sheets after 15 minutes, about 30 minutes total.

Step 5

Combine ricotta cheese, basil, 1 egg, Parmigiano-Reggiano, garlic, red pepper, and salt in a bowl to make filling.

Step 6

Spoon 1/2 cup marinara sauce into the prepared baking dish. Layer 1/2 the eggplant slices over sauce and sprinkle with 1/8 teaspoon salt. Top with 3/4 cup marinara sauce. Spread 1/2 the ricotta mixture on top; add 1/2 the yellow and green bell peppers and top with 1/3 the mozzarella cheese and 1/4 the Fontina cheese. Repeat layers, ending with 1 cup marinara sauce. Cover tightly with aluminum foil coated with cooking spray.

Step 7

Remove aluminum foil; top with remaining mozzarella cheese and Fontina cheese. Continue baking until sauce is bubbly and cheese melts, about 10 minutes more. Cool 10 minutes before serving.