Three Cheese Eggplant Lasagna. Substituting eggplant slices for lasagna noodles makes this three-cheese vegetable lasagna light and flavorful. You have to try this recipe, it's very good and Gluten free. Leave a comment below, let me know what you think.

Eggplant Lasagna makes an easy and delicious lasagna recipe the whole family will love! Then, mix up your cheesy layer of Ricotta cheese, eggs, and Parmesan cheese. Now that all of your ingredients are ready, grab a large baking dish and spray lightly with non-stick cooking spray and start layering. You can have Three Cheese Eggplant Lasagna using 11 ingredients and 15 steps. Here is how you cook that.

Ingredients of Three Cheese Eggplant Lasagna

Prepare 2 stick of butter or margarine.
You need 1 tsp of garlic powder.
It's 1 tsp of Italian seasoning.
You need 3 medium of eggplants.
You need 32 oz of container of ricotta cheese.
Prepare 2 cup of shredded mozzarella cheese.
Prepare 1/2 cup of grated parmesan cheese.
It's 2 of eggs.
It's 2 tsp of dried parsley.
You need 1 can of or jar of your favorite sauce (15 ounces or so).
It's 1 of salt and pepper to taste.

This three-cheese lasagna with ricotta, parmesan and mozzarella has an irresistible gooey factor. Ricotta, Parmesan, and mozzarella combine to give this lasagna an irresistible gooey factor. Three Cheese Eggplant Lasagna: Classic American Vegetarian recipe with easy to follow instructions & resources to get traditional and authentic ingredients. Home » Recipes » Favourites » Rustic Three Cheese Eggplant Lasagna.

Three Cheese Eggplant Lasagna step by step

Slice eggplant lengthwise. You can peel them or leave the skins on. Slice eggplant to 1/4 inch thickness.
Melt butter and combine the garlic powder and Italian seasoning. (Or whichever herbs and flavors you like.).
Brush both sides of the eggplant with the melted butter mixture..
Grill eggplant in small batches until all the pieces are translucent and cooked through. Put on a plate and allow to cool so you are able to handle them..
Preheat oven to 350°..
In large bowl mix ricotta, parsley, parmesan, and one cup of the mozzarella cheese. Add salt and pepper to taste. Add eggs and mix well..
Pour 1/3 of sauce in bottom of 8x8 baking pan..
Place eggplant slices on the sauce to make your first layer. Make sure pieces are close together or overlapping slightly..
Spread some of the cheese mixture over the eggplant to make your next layer..
Add a layer of eggplant and a cheese layer. (You may have extra cheese leftover, you can stuff some pasta with it.).
The last layer should be eggplant and then pour the sauce over the top to cover it..
Then top with a cup of shredded cheese. (Or more if you like it cheesy).
Bake for 20-30 minutes or until cheese is melted and it is hot and bubbly around the edges of the pan..
Let cool for 5-10 minutes to make it easier to cut and so it stays together..
Goes great with garlic bread and a salad!! Manga!! Enjoy!!.

Have you ever tried eggplant lasagna? Don't worry this recipe has much more than eggplant. I don't know at what point lasagna became too commonplace, too normal, too ordinary, but it did. Long slices of grilled eggplant are layered with tomatoes and several cheeses, so it becomes a kind of lasagna without pasta. While the tomatoes cook, they release a good deal of juice, so this dish is a lot juicier, but far easier, than traditional lasagna.