Lasagna di Melanzane alla Parmigiana (Eggplant Parmesan Lasagna)

by Margalit Rosenblatt
(Cambridge, MA)

This recipe combines two family favorites into one delicious new all-time favorite! While trying to make both dishes healthier, I created an easy Italian meal that my roommates have requested many times over. It reminds me of childhood while looking forward into the future. I will certainly be making this for my own children one day, hopefully not too soon (I'm kind of young...). Enjoy!


INGREDIENTS

Start with the SPICY GARLIC TOMATO SAUCE:
  • 2.5 tablespoons minced garlic
  • 6 tablespoons olive oil
  • 2 teaspoons red pepper flakes
  • 4 lbs tomatos, roughly chopped (I like Roma tomatoes for this recipe)
  • 1/4 cup fresh basil, roughly chopped
  • 1 teaspoon garlic salt

    PREPARATION

  • In a heavy saucepan over medium heat, cook garlic in oil for about 3 minutes.
  • Add the rest of the ingredients, cover, and let simmer for about an hour.
  • Stir occasionally.

    INGREDIENTS

    While sauce is cooking, prepare the EGGPLANT:
  • 3 eggplants
  • PAM spray

    PREPARATION

  • Preheat oven to 350 degrees.
  • Slice each eggplant lengthwise.
  • You should get about 4-6 slices per eggplant.
  • Line a baking sheet with foil.
  • Line as many slices as you can on sheet in one layer.
  • Spray each side of the slices with PAM. Bake for 5-10 min, until slightly brown, then flip and do the same to the other side.
  • Repeat until all slices have been baked.

    Assemble the LASAGNA:

  • 1 quart ricotta cheese (the skim and low-fat ones are great, too!). Mixing a little warm water with the ricotta makes it easier to spread in the layering process.
  • 4 to 6 cups shredded mozzarella (again skim or reduced-fat are fine. You can also use one of those shredded "Italian Cheese" combo packs like Sargento makes)

  • In a 9x13 pyrex lasagna dish, start layering.
  • Begin by pouring a thin layer of tomato sauce on the bottom, then one layer of eggplant slices, then spread ricotta over the slices, and lastly top with a layer of mozzarella.
  • Continue until all eggplant is used up, or until there is no more room.
  • You can go pretty high in the dish because as it all melt, it will decrease in height.
  • Bake at 350 for 30-45 minutes, or until cheese is golden and bubbling.

    Eat. Smile. Get someone else to wash the dishes.

  • Comments for Lasagna di Melanzane alla Parmigiana (Eggplant Parmesan Lasagna)

    Average Rating starstarstarstarstar

    Click here to add your own comments

    Jun 09, 2010
    Rating
    starstarstarstarstar
    simply fantastic!
    by: Anonymous

    Simply fantastic! a great dinner and great for leftovers too.

    Jun 09, 2010
    Rating
    starstarstarstarstar
    The Best Eggplant Lasagna
    by: Britt

    Fantastic!!

    Jun 09, 2010
    Rating
    starstarstarstarstar
    delish
    by: Diana

    I tried this at home over the weekend and it was amazing. I love the idea of the eggplant in it!

    Jun 08, 2010
    Rating
    starstarstarstarstar
    This s**t is chronic
    by: Jaime

    Margalit is an amazing cook, she can make any dish into a masterpiece. This particular dish is sooo scrumptious and I think a really clever take on lasagna.

    Jun 08, 2010
    Rating
    starstarstarstarstar
    awesome!
    by: Anonymous

    We tried this out the other night and loved it! awesome dish!

    Click here to add your own comments

    Return to "Mangia Italiano Spring Recipe Contest".


    Twitter Buttons

    Mia Cucina Pazzo
    book
    Downloadable E-book

    Eat Like An Italian
    book
    Paperback to be released Mid-September 2014

    Italian Christmas Cookies
    book
    Downloadable E-book

    Beautiful Art Print
    By Phillip J. Speciale
    book