Give Now

Earth Eats: Real Food, Green Living

For The Love Of Eggplant: Lasagna

Between my CSA and my personal garden, we are overflowing with eggplant over here! Last week, I made this delish eggplant lasagna.

eggplant lasagna

Photo: di.wineanddine (Flickr)

Sprinkle some Parmesan cheese on top and this dish is ready to enjoy!

Oh eggplants, how I love thee!  Let me count the ways: eggplant parm, roasted eggplant, eggplant curry — I could go on and on!

It is a good thing my family loves eggplant as much as I do. Between my CSA and my personal garden, we are overflowing with eggplant over here!

Last week I made a delish eggplant lasagna and used panko bread crumbs instead of regular breadcrumbs. They added a texture difference that we really enjoyed.

Eggplant Lasagna

Ingredients

  • 6 small eggplants (1.5-2 pounds), sliced long-way
  • olive oil for frying
  • 2 teaspoons Italian seasoning
  • 1 cup Panko breadcrumbs
  • 1 egg or egg substitute
  • a little water
  • 2 tablespoons olive oil
  • 2 small zucchini
  • 1/2 pound mushrooms, sliced
  • 1 onion, diced
  • 3 cloves garlic
  • 1 tablespoon fresh thyme
  • salt and pepper to taste
  • 1 jar pasta sauce (homemade is even better!)
  • lasagna noodles
  • 2 cups Mozzarella cheese
  • 1/2 cup Parmesan cheese

Cooking Directions

  1. Preheat oven to 350 degrees.
  2. Combine egg and water in one bowl (wet mix). In another bowl, combine breadcrumbs and Italian seasoning (dry mix). Make a little assembly line, dipping the eggplant into the wet mix and then the dry mix. Place the breaded eggplant in a skillet with hot olive oil and lightly fry until golden brown. (This takes a little patience - around 30 minutes to process all of them.)
  3. Meanwhile in a separate medium skillet, add 2 tablespoons of oil and saute onion, garlic, zucchini and mushrooms. Season with thyme, salt and pepper. Cook until soft, for about 7 minutes.
  4. Build lasagna by spreading 1/3 of the marinara sauce on the bottom of the prepared baking dish, then top with lasagna noodles, eggplant, onion mixture and Mozzarella cheese. Repeat. On the top layer, sprinkle the 1/2 cup Parmesan cheese. Bake in oven at 350 degrees for 30-40 minutes.

Sara Conrad

Sara is an eternal student. Currently studying Tibetan Culture at Indiana University, she loves to cook with fresh, organic, vegetarian ingredients – but also has never turned down fake mashed potatoes in a buffet line.

View all posts by this author »

What is RSS? RSS makes it possible to subscribe to a website's updates instead of visiting it by delivering new posts to your RSS reader automatically. Choose to receive some or all of the updates from Earth Eats:

Support For Indiana Public Media Comes From

About Earth Eats

Search Earth Eats

Earth Eats on Twitter

Earth Eats on Flickr

Harvest Public Media