Eggplant Lasagna:

Do you love eggplant? Do you love lasagna? Who says you can't have the best of both worlds in a healthier way?  Because this dish uses eggplant slices in place of lasagna noodles, it is low in carbs and high in vitamins and minerals. Also, eggplant is full of antioxidants, which promotes heart health. The purple skin of the eggplant is also proven to lower blood pressure and improve blood flow.  Lasagna dishes are also very popular because they are filling, easy to assemble and make, and can feed a large number of people at once. This is the perfect one pot dish for a quick family dinner or a last minute get together. The recipes are also very flexible and can easily be adapted to be healthier. You can substitute the cheeses and use dairy free ingredients to make it a vegan dish or you can use ingredients with lower or no sodium to make it overall healthier. Either way, each time you make this recipe, you can adapt it to your taste, there is no way you can go wrong. Now, let's cook!

Course: Main
Cuisine: American, Italian
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
 
Ingredients:

• 2 large eggplants, sliced 1/2 inch thick lengthwise
• 2 cups Panko breadcrumbs
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder (or Mrs. Dash Garlic & Herb seasoning)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 2 tablespoons water
• 4 cups marinara sauce (homemade or store bought)
• 1 - 15 ounce container of ricotta cheese
• 2 cups shredded or sliced mozzarella
• 1 cup grated or shaved Parmesan cheese (plus extra for serving)
• Nonstick cooking spray or parchment paper

Instructions:

1. Preheat the oven to 400 degree. Spray baking sheet with nonstick cooking spray or line with parchment paper. Cut the stem off the eggplant and slice lengthwise 1/2 inch thick. It is not necessary to peel the eggplant.
2. In a shallow bowl, mix together the Panko breadcrumbs, Italian seasoning, garlic power, 1 teaspoon salt and black pepper.
3. In a separate bowl, whisk together the 2 eggs with 2 tablespoons of water.
4. Dip the sliced eggplant in the egg mixture first, evenly coating it on both sides. Then dip the eggplant in the breadcrumb mixture, evenly coating it on both sides. 
5. Place the breaded eggplant on the prepared baking sheet. Bake for 20-25 minutes, until the eggplant is tender, turning halfway through cooking.
6. In a 9x13 baking pan, cover the bottom of the pan evenly with 1/2 cup marinara sauce.
7. Layering: Cover the bottom of the pan with one layer of eggplant slices (about 5-6 slices). Top evenly with marinara sauce. Cover with small spoonfuls of ricotta cheese, then cover with mozzarella cheese and sprinkle with grated Parmesan cheese. Repeat this process for another two layers. You will have three layers total. If you have extra eggplant you may add more layers.
8. On the top layer, cover the eggplant with marinara sauce, mozzarella cheese and sprinkle with grated Parmesan cheese. You can also sprinkle with Italian seasoning and garlic & herb seasoning. 
9. Bake for 20-25 minutes until the cheese is melted and it starts to lightly brown around the edges and on the top to your liking. 
10. Remove from the oven and place on a cooling rack. Serve warm with an extra sprinkle of grated Parmesan cheese if desired.