This vegetarian meatless eggplant lasagna recipe features eggplant, panko bread crumbs, jarred marinara sauce, ricotta, basil, and three types of cheese.
Preparation Time
20 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 35 mins
Calories
385 Calories
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
Whisk 2 eggs and water together in a shallow dish. Combine panko and 1/4 cup Parmigiano-Reggiano cheese in a separate shallow dish. Dip eggplant slices into egg mixture, letting excess drip off. Gently press into panko mixture to adhere and coat both sides, shaking off excess. Place on the prepared baking sheets.
Step 4
Bake in the preheated oven until golden, about 30 minutes, flipping eggplant and rotating baking sheets after 15 minutes.
Step 5
Meanwhile, combine ricotta cheese, basil, 1/4 cup Parmigiano-Reggiano, 1 egg, garlic, pepper flakes, and 1/4 teaspoon salt in a bowl.
Step 6
Spoon 1/2 cup marinara sauce into the prepared baking dish. Layer 1/2 eggplant slices over sauce; sprinkle with 1/8 teaspoon salt. Top with 3/4 cup marinara sauce. Spread 1/2 ricotta mixture on top; add 1/2 bell peppers and top with 1/3 mozzarella cheese and 1/4 Fontina cheese. Repeat layers, ending with 1 cup marinara sauce. Cover dish tightly with aluminum foil coated with cooking spray.
Step 7
Remove aluminum foil; top with remaining 1/3 mozzarella cheese and 1/2 Fontina cheese. Continue baking until sauce is bubbly and cheese melts, about 10 minutes more. Cool before serving, 10 minutes.
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
