Eggplant Parmigiana/ Eggplant Lasagna
On this page we have 3 different versions of the same basic eggplant parmigiana recipe. The first is a quick pasta dish, topped with fried eggplant and sauce. The second is a basic baked parmigiana made with spaghetti squash. The third is the most elegant version- a deep dish lasagna fit for a king.
Eggplant Parmigiana Over Pasta
This is the quickest version, but it still makes a delicious full meal!!!
1 spaghetti squash, med/large
-or-
1 small box spaghetti
8-10 spinach leaves, chopped
Mushrooms (optional)
1 qt spaghetti sauce
Salt & pepper to taste
2 eggplants, medium
3 eggs
2c Italian bread crumbs (or add Italian seasonings if using plain)
4-6 cloves garlic, minced
1 onion, finely chopped
2 sprigs lemon basil, finely chopped
2 sprigs Greek basil, finely chopped
1 Tbsp dried Basil
1 tsp curry
Butter or olive oil
Mozzarella cheese, shredded
Parmesan cheese, shredded
Fresh Basil leaves
Squash: Preheat oven to 375-400F. Cut squash in half lengthwise, remove seed pulp. Place face down in a baking dish with ¼” water or apple juice. Squash is done in about 35-40 min, when skin is soft to touch. Some brown/burn spots may appear but should not burn through skin. To test, invert fork and rake pulp at stem end. If pulp is still hard, bake 5-10 min longer, until pulp rakes off easily. When cool enough to handle, use fork in a rake-like motion to scrape pulp into noodle-like strands. Drain well.
Alternately, you may substitute regular pasta for the spaghetti squash. Boil and drain according to label.
Eggplant: Peel eggplants and cut off top and bottom ends. Browning (oxidizing) of eggplant flesh is normal and will not effect quality. Slice eggplant thickly (1/4”-1/2”). Scramble 3 eggs in a shallow bowl. In a second bowl, combine bread crumbs, curry, dry basil, salt and pepper. Heat a skillet to medium-high, add butter or olive oil then sauté garlic, onion, lemon and Greek basil. Dip eggplant in breadcrumb mixture, then egg, then breadcrumb mixture again, making sure to coat evenly. Sauté until golden brown. Remove from heat and place in a covered warming dish to keep warm.
If adding mushrooms, saute them next in same pan. Finally, saute spinach just until wilted.
Meanwhile, heat spaghetti sauce in a saucepan. Add mushrooms, spinach, and pan reserve. To serve, place eggplant on bed of spaghetti squash and cover with sauce. Top with shredded or grated cheeses, garnish with a few fresh basil leaves.
Created by Valerie Burke
Basic Eggplant Parmigiana Casserole
This is a delicious dish you can prepare in less than an hour.
1 spaghetti squash, med/large
4 tomatoes, medium, sliced
8-10 spinach leaves
2 onions, sliced into rings
Mushrooms (optional)
1 qt spaghetti sauce
Salt & Pepper to taste
2 eggplants, medium
1 onion, chopped
3 eggs
2c Italian bread crumbs (or add Italian seasonings if you use plain)
4-6 cloves garlic
2 sprigs lemon basil, finely chopped
2 sprigs Greek basil, finely chopped
1 Tbsp dried Basil
1 tsp curry
Butter or olive oil
Mozzarella cheese, shredded
Parmesan cheese, shredded
Fresh Basil leaves
Squash: Preheat oven to 375-400F. Cut squash in half lengthwise, remove seed pulp. Place face down in a baking dish with ¼” water or apple juice. Squash is done in about 35-40 min, when skin is soft to touch. Some brown/burn spots may appear but should not burn through skin. To test, invert fork and rake pulp at stem end. If pulp is still hard, bake 5-10 min longer, until pulp rakes off easily. When cool enough to handle, use fork in a rake-like motion to scrape pulp into noodle-like strands. Drain well.
Alternately, you may substitute regular pasta for the spaghetti squash. Boil and drain according to label.
Eggplant: Peel eggplants and cut off top and bottom ends. Browning (oxidizing) of eggplant flesh is normal and will not effect quality. Slice eggplant thickly (1/4”-1/2”). Scramble 3 eggs in a shallow bowl. In a second bowl, combine bread crumbs, curry, dry basil, salt and pepper. Heat a skillet to medium-high, add butter or olive oil then sauté garlic, 1 onion, lemon and Greek basil. Dip eggplant in breadcrumb mixture, then egg, then breadcrumb mixture again, making sure to coat evenly. Sauté until golden brown. Remove from heat.
If adding mushrooms, saute them next in same pan.
Baking: In large baking or lasagna pan, cover bottom with drained spaghetti squash “noodles”. Cover squash with spinach, then remaining onions. Then layer sautéed eggplant medallions over onions. Spread leftover herb and garlic mixture from sauté pan (and mushrooms) evenly over squash. Cover with spaghetti sauce, then mozzarella cheese and a thin layer of parmesan. Top with sliced tomatoes and thin layer of mozzarella. Bake at 375F for 25-30 min. Then sprinkle top with Parmesan and continue baking until Parmesan just begins to melt or turns golden brown. Serves 6-8 people.
Created by Valerie Burke
Deep Dish Eggplant Parmigiana Lasagna
Create an upscale restaurant dish in your own kitchen!!!
1 spaghetti squash, med/large
1 box lasagna noodles (cooked to el dente)
4 tomatoes, medium, sliced
8-10 spinach leaves
2 onions, sliced into rings
Mushrooms (optional)
2 qt Spaghetti sauce
Salt & Pepper to taste
shredded mozzarella
grated Parmesan
fresh basil leaves
Cottage cheese mix
22 oz (lg container) cottage cheese
10 oz (sm container) ricotta cheese
2 eggs
Scramble eggs. Add cottage and ricotta cheese. Blend until fully combined.
Eggplant
2 eggplants, medium
1 onion, finely chopped
3 eggs
2c Italian bread crumbs (or add Italian seasonings if you use plain)
4-6 cloves garlic
2 sprigs lemon basil, finely chopped
2 sprigs Greek basil, finely chopped
1 Tbsp dried Basil
1 tsp Curry
Butter or olive oil
Squash: Preheat oven to 375-400F. Cut squash in half lengthwise, remove seed pulp. Place face down in a baking dish with ¼” water or apple juice. Squash is done in about 35-40 min, when skin is soft to touch. Some brown/burn spots may appear but should not burn through skin. To test, invert fork and rake pulp at stem end. If pulp is still hard, bake 5-10 min longer, until pulp rakes off easily. When cool enough to handle, use fork in a rake-like motion to scrape pulp into noodle-like strands. Drain well.
Eggplant: Peel eggplants and cut off top and bottom ends. Browning (oxidizing) of eggplant flesh is normal and will not effect quality. Slice eggplant thickly (1/4”-1/2”). Scramble 3 eggs in a shallow bowl. In a second bowl, combine bread crumbs, curry, dry basil, salt and pepper. Heat a skillet to medium-high, add butter or olive oil then sauté garlic, 1 leek, lemon and Greek basil. Dip eggplant in breadcrumb mixture, then egg, then breadcrumb mixture again, making sure to coat evenly. Sauté until golden brown. Remove from heat.
If adding mushrooms, saute them next in same pan.
Baking:
In a deep lasagna pan layer as follows (starting at bottom):
1) drained spaghetti squash noodles
2) spinach & onions
3) 1/2 quart spaghetti sauce
4) 1 layer lasagna noodles (el dente)
5) all eggplant medallions
6) 1/3 of the shredded mozzarella covered by thin layer of parmesan
7) 1/2 quart spaghetti sauce
8) 1 layer lasagna noodles
9) cottage cheese mix
10) tomato slices
11) fresh basil leaves
12) remaining quart spaghetti sauce
13) remaining mozzarella cheese.
Bake at 375 for 25-30 min. Then sprinkle top with Parmesan and continue baking until Parmesan just begins to melt or turns golden brown. Serves 6-8 people.
Created by Valerie Burke