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Swap the noodles for slices of eggplant in this comforting casserole dish. Thanks to the meaty sauce and melty cheese, we promise your family won't miss a thing! Get the Eggplant Lasagna recipe .
Expand the recipe so it makes 6 cups by using 1 1/2 cups quinoa and 3 cups water or broth. ... 1 cup nonfat plain Greek yogurt. ... (364 calories) 1 serving No-Noodle Eggplant Lasagna. 2 cups ...
3. Roast eggplant (flip until both sides have a brown, crust-like appearance) and then set aside 4. Lower oven temperature to 400 degrees 5. Press out the dough into a larger rectangular shape 6. Layer the eggplant in a domino-like effect along the left-hand side of the dough, leaving about two inches of space on the side. Coat eggplant with ...
Roast eggplant (flip until both sides have a brown, crust-like appearance) and then set aside. Lower oven temperature to 400 degrees. Press out the dough into a larger rectangular shape.
Eggplant parmigiana - Sicilian oven-baked dish consisting of eggplant, Parmesan cheese, mozzarella and tomato sauce; Eggplant salads and appetizers – includes many dishes from various cultures; Escalivada – Catalan traditional smoky grilled vegetable dish; Fried aubergine – Eggplant dish
Most versions are based primarily on sautéed aubergine (eggplant) and tomato, usually with minced meat, mostly lamb. The Greek version includes layers of meat and eggplant topped with a béchamel ("white") sauce and baked. The modern Greek version was created by the French-trained Greek chef Nikolaos Tselementes in the 1920s.
2 large aubergines (eggplants), each weighing about 200 gram (7 ounce); virgin olive oil; 1 large sweet white onion, such as a Cevennes or a Spanish onion; leaves from a bunch of flat-leafed parsley, finely chopped