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Eggplant Lasagna – Hold the Noodles

December 6, 2012 By Jittery Cook 10 Comments

It isn’t only what you put into things that matters. It’s also what you leave out. Sample this Eggplant Lasagna to see how wonderful this simple, noodle-less recipe comes together.

Eggplant Lasagna Ingredients

Eggplant Lasagna – Hold the Noodles

  • 3 small or medium eggplants, sliced 1/2” thick, tips discarded
  • sea salt and freshly ground black pepper
  • 10 oz spinach (4 cups fresh or a large bunch), cooked, very well drained and chopped
  • 2-3 scallions, finely chopped
  • 2 c cottage or ricotta cheese
  • 2 T grated Parmesan cheese
  • 1/2 t Italian seasoning
  • 1 c grated Friulano or mozzarella
  • 2 c tomato sauce

Cover your baking sheet with parchment paper. Lightly sprinkle the eggplant slices with  a little salt and pepper, then roast them, in a 400F oven, for 15 – 20 minutes until golden.

Eggplant Lasagna First Layer

Spread a small amount of tomato sauce on the bottom of a lasagna pan to prevent sticking. Layer half the slightly cooled eggplant slices on the tomato sauce.

Eggplant Lasagna Cheese FillingIn a large bowl, combine the cooled spinach, cottage cheese, Parmesan, Italian seasoning and scallion. Season with salt and pepper to taste.

Eggplant Lasagna Cheese Filling

Spread the cheese filling on the layer of eggplant slices.

Eggplant Lasagna Second LayerTop with the remaining eggplant slices. Spread the tomato sauce over the eggplant. Sprinkle the Friulano over the top.

Eggplant Lasagna Pre-BakedIf you want, you can now refrigerate the dish, covered, for up to 24 hours. Bake at 350F for 20 minutes or until hot and browned. Serves 6.Eggplant Lasagna Sliced and Re-Heated

Eggplant Lasagna Print Ready Recipe

Final notes:

  • This recipe is based on the Eggplant Stacks from Norene Gilletz’s Healthy Kitchen Cookbook. 
  • If you are in Miami at the Nada Art Fair this week, visit booth 201 and say hi to Adj from me. 
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Comments

  1. Sonia Ribaux says

    December 6, 2012 at 4:06 pm

    Great recipe for gluten-free folks. I’ll make it soon.

    Reply
    • Jittery Cook says

      December 7, 2012 at 10:39 am

      Digestion friendly!

      Reply
  2. Anonymous says

    December 6, 2012 at 4:15 pm

    Looks great for a bookclub holiday food fest.

    Reply
  3. Jecca says

    December 6, 2012 at 4:43 pm

    So, I was going to be making Eggplant Parmesan and Lasagna for Christmas.. You made me want to just to this instead!!! It looks amazing!

    Reply
    • Jittery Cook says

      December 7, 2012 at 10:39 am

      Simple and delicious. Thanks!

      Reply
  4. daisyandthefox says

    December 6, 2012 at 4:48 pm

    this would be so yum! – all those yummy cheesy flavors 🙂

    Reply
  5. Ellen Moss says

    December 6, 2012 at 5:28 pm

    Holly,
    My mouth is watering just reading this! I can’t wait to try it!
    Ellen

    Reply
    • Jittery Cook says

      December 7, 2012 at 10:38 am

      That’s how I felt both before and after.

      Reply
  6. Anonymous says

    December 20, 2012 at 10:53 am

    I made this and I loved it. It’s going in my “keepers” recipes.
    Thanks.

    Reply
  7. Sonia Ribaux says

    December 20, 2012 at 10:54 am

    I made this and I loved it. It’s going in my “keepers” recipes.
    Thanks.

    Reply

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