Towering Eggplant Lasagna with Fresh Mozzarella

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Towering Eggplant Lasagna with Fresh Mozzarellan at home. This gluten free recipe serves 4 and costs $2.83 per serving. One serving contains 538 calories, 27g of protein, and 36g of fat. It works best as a main course, and is done in roughly 45 minutes. This recipe is liked by 29 foodies and cooks. Head to the store and pick up fresh basil leaves, canned tomatoes, mozzarella cheese, and a few other things to make it today. It is brought to you by Vickiben Singer. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is super. If you like this recipe, take a look at these similar recipes: Grilled Eggplant and Fresh Mozzarellan on Ciabatta with Roasted Red Peppers, Garlic Mayonnaise, Fresh Basil and Arugula, Eggplant Parmesan with Fresh Mozzarella, and Eggplant Parmesan with Fresh Mozzarella.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Marinara Sauce: Mince the garlic and cover the bottom of a large kettle with olive oil.  Saute the garlic in the olive oil until it is almost ready to brown, about 2 minutes.  Add the can of tomatoes, basil, black and red pepper.  Bring to a boil and ten turn down and simmer sauce for about an hour, until the tomatoes are broken down.  Use a wooden spoon to help break down the tomatoes while simmering.Eggplant Lasagna:  Slice eggplant, about 1/4 –inch thick, salt and let sit for one hour to draw out the water.  Pat dry.Heat a Teflon coated grill pan or use a grill to heat each slice of eggplant until browned on each side.For each “lasagna” stack, spread 1 grilled eggplant slice with marinara sauce and top with a slice of Fresh Mozzarella.  Add another eggplant slice and top with Ricotta con Latte cheese, marinara sauce, fresh basil leaves and another eggplant slice.  Garnish with marinara sauce and sprinkle with Parmesan cheese and broil to heat and melt cheeses.

 

Step by step:

1. Marinara Sauce: Mince the garlic and cover the bottom of a large kettle with olive oil. 

2. Saute the garlic in the olive oil until it is almost ready to brown, about 2 minutes. 

3. Add the can of tomatoes, basil, black and red pepper.  Bring to a boil and ten turn down and simmer sauce for about an hour, until the tomatoes are broken down.  Use a wooden spoon to help break down the tomatoes while simmering.Eggplant Lasagna:  Slice eggplant, about 1/4 –inch thick, salt and let sit for one hour to draw out the water.  Pat dry.

4. Heat a Teflon coated grill pan or use a grill to heat each slice of eggplant until browned on each side.For each “lasagna” stack, spread 1 grilled eggplant slice with marinara sauce and top with a slice of Fresh Mozzarella. 

5. Add another eggplant slice and top with Ricotta con Latte cheese, marinara sauce, fresh basil leaves and another eggplant slice. 

6. Garnish with marinara sauce and sprinkle with Parmesan cheese and broil to heat and melt cheeses.

Nutrition Information:

covered percent of daily need