Sarasota's Delicious Eggplant Lasagna

15-20m
Prep Time

60-75m
Cook Time

1h 15m
Ready In

"One of the better recipes for eggplant lasagna. I found a couple of recipes online; and, decided to mix them up. I think the combination came out really good. I do bread the eggplant for my version; which does have a few more 'carbs,' but remember - there is no pasta in this dish. And, it is so worth it. Serve with, the typical salad, and garlic bread. And ... this is a great freeze ahead meal; just thaw, and bake."

Original is 8-12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (372.6 g)
Calories 895.2
Total Fat - 26.7 g
Saturated Fat - 14.5 g
Cholesterol - 168.6 mg
Sodium - 1086 mg
Total Carbohydrate - 131.2 g
Dietary Fiber - 2.7 g
Sugars - 70.3 g
Protein - 37.4 g
Calcium - 527.8 mg
Iron - 2.3 mg
Vitamin C - 2.1 mg
Thiamin - 0.3 mg

Step 1

Note ... First, it is important to note that eggplant can brown pretty quickly, so have your breading station ready before you start cutting your eggplant. Once they are cut, lay out on a paper towel to dry on bot sides.

Step 2

Eggplant ... A basic breading station; all of these ingredients, in shallow pans or pie plate dishes. You need: 1) flour, mixed with salt and pepper, 2) beaten eggs, 3) breadcrumbs and parmesan cheese. Dredge the eggplant slices: first, in the flour, shaking off any excess; then, in the egg, and finish in the breadcrumbs. Make sure to press them in, so the eggplant is covered well on both sides. Then lay on a baking sheet lined with parchment paper or foil sprayed with olive oil or a nonstick spray. Spray the top of the eggplant with more olive oil or a nonstick spray.

Step 3

Bake ... Bake for 15 minutes, in a 400 degree oven on the middle shelf. Flip and bake another 10 minutes, until golden brown, and tender. Remember, they will continue to cook in the oven; so, you don't want them falling apart.

Step 4

Meat Sauce ... The meat sauce and eggplant take about the same time to cook. So, prepare one as you are making the other. Add the olive oil to a large saute pan, and bring to medium high heat. Add the olive oil, red pepper flakes, and turkey (breaking it up as it cooks), saute for 2-3 minutes. Then, add the onion, garlic, mushrooms, and reduce to medium heat, continuing to cook until the vegetables are tender, and the turkey is cooked through and no longer pink. This should take around 5-8 minutes. Then add the tomato sauce, salt, and pepper, and simmer for an additional 5 minutes.

Step 5

Cheese ... In a small bowl, add the mozzarella, ricotta, nutmeg, and fresh basil; and mix to combine.

Step 6

Layers ... Add 1/4 of the sauce; 1/3 of the eggplant slices; 1/4 of the sauce; 1/3 of the cheese; 1/3 of the eggplant; 1/4 of the sauce; 1/3 of the cheese; 1/3 eggplant slices; 1/4 of the sauce, 1/3 of the cheese; and finish with, parmesan cheese.

Step 7

Bake ... In a 375 degree oven, on the middle shelf, for 20-30 minutes, until bubbly and golden brown.

Step 8

Serve and ENJOY! ... Like with any lasagna, it must rest at least 15-20 minutes before serving. I like to cover the lasagna with foil as it rests. Then, slice and enjoy! What better than a caesar salad; and garlic bread on the side.