Nat And Darcys Amazing Eggplant Lasagna Recipes

Steps:

• Peel the eggplant and trim the ends. Slice lengthwise into 1/4 inch thick slices to resemble lasagna noodles. Set on a tray and sprinkle with salt. Let stand for 15 minutes to sweat out some of the liquid. Turn slices over and repeat salting and sweating. Brush off excess salt.
• Preheat the oven to 350 degrees F (175 degrees C). Place bacon in a skillet over medium-high heat. Cook until evenly browned on both sides. Remove to drain on paper towels.
• Spread a thin layer of sauce in the bottom of a 9x7 inch casserole dish. Cover with a layer of eggplant slices. Sprinkle with a little of the shredded mozzarella, then top with another thin layer of sauce, and another layer of eggplant slices. Spread the ricotta cheese only on top of this layer of eggplant, and cover with more eggplant. Spoon on more sauce, then crumble feta cheese and bacon over the sauce, followed by half of the remaining mozzarella cheese. Top with a final layer of eggplant, remaining sauce, and the rest of the shredded cheese.
• Bake in the preheated oven until eggplant is tender, about 25 minutes; if cheese does not brown, turn on the broiler for about 5 minutes at the end.

Steps:

• Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper. Spray 9-inch pie plate or 8-inch round pan lightly with olive oil cooking spray.
• Cut eggplant into very thin slices using mandolin. Place slices in single layer on cookie sheets; sprinkle lightly with salt. (If necessary, do this in batches if only 1 sheet fits in your oven at a time.) Bake about 6 minutes or until slightly shriveled and almost tender. Remove from oven; set aside to cool. Leave oven on.
• In medium bowl, mix ricotta and Parmesan cheeses. Place thawed spinach in clean tea towel; squeeze out any excess liquid. (There will be a lot!) Add drained spinach to cheese mixture; mix well.
• Spread thin layer of marinara sauce in bottom of pie plate. Layer eggplant slices, slightly overlapping, over sauce to cover bottom of plate. Spread one-third of cheese mixture over eggplant; top with a layer of sauce. Repeat layers 2 more times, layering eggplant, cheese mixture and sauce and ending with final layer of sauce. Top with mozzarella pearls. Cover pie plate with foil.
• Bake in center of oven 30 minutes. Remove foil; continue baking 15 to 30 minutes longer or until cheese and sauce are bubbly and eggplant is tender. Remove from oven; cool about 10 minutes before cutting. Sprinkle top of the lasagna with basil before serving.

Steps:

• Peel the eggplant and trim the ends. Slice lengthwise into 1/4 inch thick slices to resemble lasagna noodles. Set on a tray and sprinkle with salt. Let stand for 15 minutes to sweat out some of the liquid. Turn slices over and repeat salting and sweating. Brush off excess salt.
• Preheat the oven to 350 degrees F (175 degrees C). Place bacon in a skillet over medium-high heat. Cook until evenly browned on both sides. Remove to drain on paper towels.
• Spread a thin layer of sauce in the bottom of a 9x7 inch casserole dish. Cover with a layer of eggplant slices. Sprinkle with a little of the shredded mozzarella, then top with another thin layer of sauce, and another layer of eggplant slices. Spread the ricotta cheese only on top of this layer of eggplant, and cover with more eggplant. Spoon on more sauce, then crumble feta cheese and bacon over the sauce, followed by half of the remaining mozzarella cheese. Top with a final layer of eggplant, remaining sauce, and the rest of the shredded cheese.
• Bake in the preheated oven until eggplant is tender, about 25 minutes; if cheese does not brown, turn on the broiler for about 5 minutes at the end.