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Meatless Eggplant Lasagna
Meatless Eggplant Lasagna
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Try this deluxe vegetarian eggplant lasagna for a perfect Meatless Monday main dish.
Ingredients:
  • cooking spray
  • 2 large eggs, lightly beaten
  • 1 tablespoon water
  • 2 cups panko bread crumbs
  • 0.25 cup grated Parmigiano-Reggiano cheese
  • 2 eggplants, peeled and sliced into 1/2-inch rounds
  • 1 (16 ounce) container ricotta cheese
  • 0.5 cup chopped fresh basil
  • 1 large egg, lightly beaten
  • 1.5 teaspoons minced garlic
  • 1 (24 ounce) jar marinara sauce
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced
  • 8 ounces thinly sliced mozzarella cheese
  • 0.75 cup finely grated Fontina cheese
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C), then generously coat 2 baking sheets and a 9x13-inch baking dish with cooking spray.
  • In a shallow dish, whisk together 2 eggs and water. In another dish, mix panko and Parmigiano-Reggiano cheese. Dip eggplant slices in the egg mixture, then coat with the panko mixture, pressing gently to stick and shaking off any extra. Arrange on baking sheets.
  • Bake in the preheated oven for 30 minutes until golden, remember to turn once and rotate baking sheets after 15 minutes.
  • Mix together the ricotta cheese, fresh basil, 1 egg, Parmigiano-Reggiano, minced garlic, crushed red pepper flakes, and salt in a bowl to create a flavorful filling.
  • In the prepared baking dish, spread half of the marinara sauce. Arrange half of the eggplant slices over the sauce and season with 1/8 teaspoon of salt. Pour 3/4 cup of marinara sauce over the eggplant. Spread half of the ricotta mixture on top, then layer with half of the yellow and green bell peppers. Sprinkle with one-third of the mozzarella cheese and a quarter of the Fontina cheese. Repeat the layers, finishing with 1 cup of marinara sauce on top. Cover the dish tightly with aluminum foil sprayed with cooking oil.
  • Place in the oven and bake for 35 minutes.
  • Uncover dish and sprinkle the remaining mozzarella and Fontina cheese on top. Bake until the sauce is bubbling and the cheese is melted, for approximately 10 more minutes. Allow to cool for 10 minutes before serving.

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