Eggplant is a very interesting vegetable that I honestly didn’t get an opportunity to appreciate until I got much older. In addition to there being several health benefits to enjoying this tasty vegetable, it is quite versatile. You can grill it, fry it, or sauté it, but if you want to go the healthy route, baking it is the way to go. My Vegetarian Eggplant Lasagna will introduce you to a new and tasty way to partake in this classic dish.
So what are the health benefits of eggplant? Well to name a few, eggplant helps to maintain a healthy heart, has anti-cancer effects, can control and prevent diabetes, and assists in lowering blood pressure. Now that’s saying a lot!
What better way to share my love of Italian-American cuisine than to create something everyone can enjoy. Not only is my Vegetarian Eggplant Lasagna perfect for a vegetarian meal, but it’s gluten-free as well.
A few quick tips when cooking with eggplant:
- Cut the vegetable into the desired slices and allow it to sit for at least 30 minutes. This allows the moisture to be removed thus making it easier for ingredients to stay on and it helps with the texture once cooked.
- Eggplant can become mushy and bitter if not cooked properly. So don’t overcook it. When prepared properly, the end result is a rich, savory, and meaty eggplant.
Lasagna only gets better when you add tons of cheese and I certainly did not skimp on the cheese in this recipe! I also used fresh mushrooms instead of using meat so this dish is quite filling as well. The additional flavors from the basil crushed tomatoes and the Parmesan-loaded eggplant make this recipe hard to resist.
When you want to take a ride on the wild side give this Vegetarian Eggplant Lasagna a try and you will enjoy great food with less guilt.
- 1 Whole Eggplant
- 8 oz. Fresh Mushrooms
- 28 oz. Crushed Tomatoes
- 8 oz. Parmesan Cheese
- 16 oz. Shredded Mozzarella Cheese
- 3 Large Organic Eggs
- 1/3 cup Milk
- 1/4 Sour Cream
- 8 oz. Greek Yogurt Cream Cheese
- 1/2 tsp Red Pepper Flakes
- 1/2 tsp Garlic Powder
- 1/2 tsp Black Pepper
- 1/2 tsp Oregano
- 1/2 tsp Basil Leaves
- 1/4 tsp Himalayan Salt
- 1/2 cup Coconut Flour
- Begin by cutting the eggplant into 1-inch slices and adding a dash of salt to each side. Allow the moisture to “sweat” out for 30 minutes. Wipe away excess moisture during this time.
- In one large bowl add coconut flour. In a second bowl combine 2 eggs and milk. Lastly, add 4 oz of Parmesan cheese to a third large bowl.
- Once the eggplant is ready, coat with coconut flour then add to the egg mixture, then to the Parmesan cheese. Place on a baking sheet. Sprinkle the eggplant with any remaining Parmesan cheese.
- Pre-heat oven to 375 degrees. Cook the eggplant slices for 10 minutes each side. Set to the side when done.
- In a cooking pan, saute the mushrooms on medium heat for 5 minutes. Set to the side.
- While the eggplant is baking, add crushed tomatoes, 1/4 cup Parmesan cheese, and basil leaves into a cooking pan. Cook for 10 minutes on low heat.
- In a small bowl, combine cream cheese, sour cream, red pepper flakes, black pepper, salt, garlic powder, 1 egg, and oregano.
- Add a layer of the tomato mixture to the bottom of a baking pan. Top with a layer of baked eggplant. Top the eggplant with a layer of the cream cheese mixture then top with another layer of tomato mixture. Add layer of mushrooms. Add a layer of 8oz. mozzarella cheese. Add another layer of eggplant over the cheese. Top with remaining tomato sauce. Top with remaining mozzarella cheese.
- Bake the dish for 30 minutes at 375 degrees. Allow to cool for 5 minutes. Serve hot!