Eggplant Parmigiana Lasagna

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The quality of caller pasta is that it cooks successful lasagna without your having to parboil the noodles first. Here, eggplant imparts a meatiness that makes it a important vegetarian entree. Brushing the eggplant with olive lipid and broiling it eliminates the calories from the dense breading usually recovered successful a Parmigiana. For the elemental herb sauce, usage full tomatoes and crush them with your hands alternatively than buying them already crushed; that gives the condiment a bully texture.

The lasagna tin beryllium made a time successful advance, cooled, covered and refrigerated. Or it tin beryllium cooled, tightly wrapped and frozen for up to 1 month.

From The Process columnist David Hagedorn.

Ingredients

For the sauce

2 tablespoons extra-virgin olive oil
1 mean yellowish onion, finely chopped (1 cup)
5 mean cloves garlic, sliced (about 1 tablespoon)
1/2 spoon dried thyme leaves
1 spoon salt
1/2 spoon freshly crushed achromatic pepper
1/4 spoon crushed reddish capsicum flakes
1 ample bay leaf
Two 28-ounce cans full peeled plum tomatoes, preferably San Marzano, crushed with your hands, positive their juices
1/2 cupful basil leaves, packed, coarsely chopped

For the lasagna

2 pounds (3 medium) eggplant, trimmed and chopped crosswise into 1/2-inch rounds
1/4 cupful extra-virgin olive oil
Salt
Freshly crushed achromatic pepper
1 look (16 to 18 ounces) Basic Pasta Dough, rolled into sheets and chopped into 8 12-by-4-inch noodles (see related recipe; you volition person leftover dough)
4 cups freshly grated mozzarella food (16 ounces)
1 cupful grated pecorino Romano food (4 ounces)
1/2 cupful grated Parmigiano-Reggiano food (2 ounces)

Nutritional Facts

Per serving

Calories
590
Fat
29 g
Saturated Fat
12 g
Carbohydrates
51 g
Sodium
1140 mg
Cholesterol
140 mg
Protein
30 g
Fiber
8 g
Sugar
14 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From The Process columnist David Hagedorn.

Tested by David Hagedorn.

Published September 25, 2012

Updated March 14, 2026