Eggplant Parmesan Lasagna

April 2008
Eggplant Parmesan Lasagna

by 148 people

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Instead of frying breaded eggplant in oil, we layered sliced eggplant with lasagna noodles to combine two favorite Italian-American dishes—with less than half the fat, but all the flavor.

Makes: 6 servings

Prep: 55 mins

Cook: 45 mins

Ingredients
  • 2 1/2 tablespoons extra-virgin olive oil
  • 5 small Italian eggplants (about 2 pounds total), cut lengthwise into 1/3-inch-thick slices
  • 4 cloves garlic, smashed and peeled
  • 2 28 ounce cans  diced tomatoes, preferably fire-roasted
  • Salt and pepper
  • 6 3-by-6 1/2-inch lasagna noodles
  • 16 ounces low-fat (1 percent) cottage cheese
  • 1 large egg
  • 1/4 cup plus 2 tablespoons grated parmesan cheese
  • 8 ounces shredded part-skim mozzarella cheese
Directions
  1. Preheat the oven to 400 degrees . Line 2 baking sheets with parchment paper and drizzle 1/2 tablespoon olive oil on each. Place half of the eggplant slices on each pan, turn to coat with the oil, then arrange in a single layer. Bake until tender and lightly browned, about 40 minutes.
  2. Meanwhile, in a large, deep skillet, heat the remaining 1 1/2 tablespoons olive oil over medium heat; add the garlic and cook, stirring, until just golden, 1 to 2 minutes. Add the tomatoes; bring to a boil. Lower the heat and cook, partially covered and stirring occasionally, until the sauce is thickened, about 25 minutes. Season with salt and pepper.
  3. In a large pot of boiling, salted water, cook the noodles, stirring often, until tender, about 5 minutes. Drain the noodles and rinse with cold water.
  4. Line a 9-inch square baking dish with two 16-inch-long sheets of parchment paper, allowing a few inches of overhang on all sides. Using a food processor, puree the cottage cheese. Add the egg and 1/4 cup parmesan, season with salt and pepper and pulse to combine.
  5. Spread 1 cup tomato sauce in the bottom of the prepared dish. Lay 2 noodles side by side over the sauce. Layer half of the cottage cheese mixture, half of the eggplant slices and one-third of the mozzarella on top. Spoon 1 1/4 cups tomato sauce over the mozzarella and top with 2 more noodles. Layer with the remaining cottage cheese mixture and eggplant, another third of the mozzarella, 1 1/4 cups tomato sauce and the remaining 2 noodles. Spread the remaining tomato sauce on top and fold in the parchment to cover the lasagna.
  6. Cover the dish tightly with foil, place on a baking sheet and bake for 35 minutes. Remove the foil, sprinkle the remaining mozzarella and 2 tablespoons parmesan on top and bake until bubbly, about 10 minutes. Let cool for 10 minutes before serving.
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