Disclosure: This guest post was written by Karen – owner of From the Garden Table. Susan wants to give a big thanks for providing this awesome article while she is away on vacation!
Hi everyone! I’m Karen over at From the Garden Table and I am so excited to be sharing with you here at Budget Earth today.
I am a very avid gardener and love creating all kinds of things that come from my garden and local farm stands, as well as anything else that tempts my taste buds!
It’s the end of the gardening season and I just picked 2 beautiful eggplant from my garden. I have been watching them grow and waiting…
You see, I’m a fairly recent convert to eggplant. Growing up my mom never, ever served it. I believe she just wasn’t really familiar with it either, so it never crossed our plates.
I finally tried it as an adult and really liked it, especially eggplant parmesan . Ever since, I have been experimenting with every type eggplant parmesan recipe I have come across and I finally found, in my opinion, the best version of and use of eggplant parmesan there is. Baked Eggplant Parmesan Lasagna!
Lightly breaded and baked eggplant slices with a great ricotta/cottage cheese/mozzarella mixture, nestled between layers of pasta and sauce. Yum, yum, yum!
So when I am finally able to bring in those beauties in from the garden, this is the first dish I make.
- 2 egg whites
- 1 egg
- 1 eggplant, appx 1 lb, sliced into ¼ inch rounds
- ⅓ cup flour
- 1 cup Italian seasoned breadcrumbs
- 2 cups Mozzarella cheese, shredded, divided
- 6 tablespoons grated parmesan cheese, divided
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 carton ricotta cheese, 15 oz
- 1 carton low fat cottage cheese, 12 oz
- 1 egg white
- 1 bottle pasta sauce, 26 oz
- 12 cooked lasagna noodles
- Preheat oven to 450 degrees.
- Lightly salt eggplant slices.
- (I like to do these next steps using 3 pie plates, but you do not have to use them, small bowls will suffice)
- Place flour in first pie plate.
- Whisk together 2 egg whites and egg, place in the next pie plate.
- Then bread crumbs in the third.
- Dredge eggplant slices in flour, then egg mixture and lastly the bread crumbs.
- Place on baking sheets coated with nonstick cooking spray.
- Spray cooking spray over prepared slices.
- Bake in oven for 10 minutes and then flip them over.
- Bake for another 10 minutes.
- Remove from oven and let cool.
- Lower oven temp to 375 degrees
- Combine ricotta, cottage cheese, 1 cup mozzarella, 3 tablespoons parmesan, oregano, basil and egg white in bowl. Mix well.
- Spread ¼ pasta sauce on bottom of 9 x13 baking dish coated with nonstick cooking spray.
- Next layer 4 lasagna noodles, half the cheese mixture and then half of the eggplant slices.
- Repeat layers again, ending with 4 noodles, the remaining sauce
- and mozzarella & parmesan cheeses.
- Cover and bake for 15 minutes.
- Uncover and bake for an additional 35 minutes.
- Remove from oven and let sit for at least 5 minutes before serving.
Disclosure: This was a guest post given to Budget Earth. If you would like to read more written by Kelly, make sure to head over to From the Garden Table. There was no compensation received by Budget Earth or From the Garden Table for this post.
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