Zutaten für Best Eggplant Aubergine Lasagna
- 2 large eggplants (about 2 lb)
- 1/2 cup all-purpose flour
- 1 teaspoon salt, 1/2 teaspoon black pepper
- Cooking spray, for frying
- 24 oz (680g) jarred tomato sauce
- 1 (28 oz) can crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cloves minced garlic
- 15 oz (425g) ricotta cheese
- 2 tablespoons chopped fresh chives
- 1 large egg, lightly beaten
- 1 1/2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1/4 cup water, optional
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Zubereitung von Best Eggplant Aubergine Lasagna
- Preheat oven to 350°F (175°C).
- In a shallow dish, whisk together 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 cup all-purpose flour.
- Dip eggplant slices into the flour mixture, ensuring they are evenly coated.
- Lightly coat a large skillet with cooking spray.
- Fry eggplant slices over medium-low heat until lightly browned on both sides (about 3-4 minutes per side). Avoid overcrowding the pan; work in batches if necessary.
- Remove eggplant slices from the skillet and place them on paper towels to drain excess oil.
- In a large bowl, combine 24 oz (680g) jarred tomato sauce, 1 (28 oz) can crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 2 cloves minced garlic.
- In a separate bowl, combine 15 oz (425g) ricotta cheese, 2 tablespoons chopped fresh chives, and 1 large egg, lightly beaten.
- Spread one-third of the tomato sauce mixture in the bottom of a 9x13 inch baking dish.
- Layer with half of the fried eggplant slices. Sprinkle with 1/2 cup of grated Parmesan cheese.
- Spread half of the ricotta cheese mixture over the eggplant.
- Repeat layers: remaining tomato sauce, remaining eggplant, remaining Parmesan cheese, and remaining ricotta cheese.
- Bake for 45-60 minutes, or until heated through and bubbly.
- Let cool completely before slicing and freezing. To freeze: slice the cooled lasagna, wrap individual portions tightly in plastic wrap, and then place them in freezer bags for up to 3 months.
- To reheat from frozen: Place frozen lasagna portion in an oven-safe dish. Bake in a preheated 350°F (175°C) oven for 20-25 minutes, or until heated through. Alternatively, microwave covered with a paper towel until heated.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
22g
Fat
14g
Carbs
6g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion Casseroles Main Dish Eggs Dairy Vegetables Oven Easy European Beginner Cook Dinner Party Fall Holiday Event Romantic Winter Italian Cheese Eggs Freezer Dietary One Dish Meal Low Sodium Low Cholesterol Seasonal Low Calorie Comfort Food Oamc Freezer Make Ahead Low Carb Healthy 2 Low In Something Onions Tomatoes Taste Mood Equipment Number Of Servings Presentation Served Cold 4 Hours Or Less
