Eggplant Lasagna Recipe?

[BrianGSDTexoma]

I normally use summer squash to make low carb lasagna which is very good if you get the moisture out of the squash. I never had Eggplant before and thinking this might work? To use squash I slice about 1/8" and lightly salt. Let moisture come out than on to a hot grill for a quick grill to dry up. You think eggplant worth trying or just stick to squash? Really dont know if I even like eggplant.

 

[normanaj]

Eggplant absolutely!

 

[jcam222]

If I was doing eggplant / Italian I'd consider eggplant parm.

 

[chopsaw]

If you go that way , salt the egg plant first to draw the moisture out / get rid of the bitterness .

 

[JLinza]

I think eggplant could be a great way to go. But as @chopsaw said, salt to draw out the moisture.
If you are lucky enough to find Italian striped eggplant...

This was very good when I made eggplant parmesan with it, and doesn't hold near the moisture as regular eggplant.

 

[jcam222]

There's an Italian style eggplant keto dish in this thread of mine Brian. https://www.smokingmeatforums.com/threads/freestyle-italian-food.323029/

 

[indaswamp]

Eggplant Parmesan is a thing in parts of Central Italy. I don't see why Eggplant Lasagna would not work.

 

[forktender]

It will be amazing Brian.
Salt your slices, on both sides, then lay some paper towel over them, for 20 to 30 minutes. Rinse off the salt, pat dry. If you don't rinse it , it will be like eating a salt lick.

 

[forktender]

It will be amazing Brian.
Salt your slices, on both sides, then lay some paper towel over them, for 20 to 30 minutes. Rinse off the salt, pat dry. If you don't rinse it , it will be like eating a salt lick.

1/4" slices will work great!!!

 

[okie sawbones]

I often make eggplant Parmesan. It is easy, tasty, and family approved.

Eggplant Parmesan

Ingredients

▢ 2 lbs. medium eggplant
▢ 1 Tbsp salt
▢ 1/3 cup all-purpose flour
▢ 3 large eggs
▢ 2 cups Italian breadcrumbs
▢ 1/2 tsp garlic powder
▢ 1 tsp parsley flakes
▢ 1/2 cup grated Parmesan
▢ 3 cups homemade marinara, or Rao’s
▢ 2 cups shredded mozzarella
▢ non-stick spray

Instructions

• Wash the eggplant and slice into 1/2-inch-thick rounds. Place slices into a colander, add salt, toss to coat and let sit for 45 minutes. After 45 minutes, give the colander a shake to let extra water drip out the bottom (it will look brown).
• Press the eggplant slices between a few sheets of paper towel (or a clean, lint-free cloth) to absorb excess water. There's no need to wash off the salt as most of it gets diluted and drains away with the liquid from the eggplant.
• Place the slices in a ziplock bag with the all-purpose flour. Toss the bag so that the slices become coated with the flour.
• Then, lightly beat eggs in a bowl. In another bowl combine the bread crumbs, parmesan cheese, garlic powder and parsley flakes. Dip each slice into the egg, then into the bread crumb mixture (coating each side). Set aside.
• Position your oven racks so there's at least 6 inches between them for air to flow. Preheat your oven to 425℉. Place two baking sheets in the oven (one on each rack) as it preheats so they can preheat too.
• Once preheated, carefully remove the baking sheets and cover them with a layer of parchment paper and a coating of non-stick spray. Arrange the eggplant slices in a single layer and spray with another coat of non-stick spray. Place the sheets back in the oven and bake for 30 minutes. Switch the position of the baking sheets half way through (the top rack is often hotter and browns faster than the bottom).
• Once baked, reduce the oven to 350℉. Spray a 9×13'' casserole dish with non-stick spray. Place 1 cup of marinara sauce in the bottom of the dish. Arrange eggplant slices in a single layer over the marinara.
• Top with a second cup of marinara and one cup of mozzarella. Arrange the remaining eggplant slices on top and cover with a third cup of marinara and a second cup of mozzarella. The layers should be sauce, eggplant, sauce, cheese, eggplant, sauce, cheese.
• Bake the casserole for about 30 minutes or until the cheese on top is melted and bubbly. Garnish with fresh chopped parsley if desired.

 

[luvcatchingbass]

Tried making eggplant a few different ways in the past. Not my cup of tea, more for all you folks that like it I guess

 

[BrianGSDTexoma]

Tried making eggplant a few different ways in the past. Not my cup of tea, more for all you folks that like it I guess

I think I need to try it first before using in Lasagna to see if I like it or not. I going to stick with the squash for this one. I going to use Mexican Calabacita squash.