Meatless Eggplant Lasagna

Name: Meatless Eggplant Lasagna
Ingredients: cooking spray; Eggplant:; 2 large eggs, lightly beaten; 1 tablespoon water; 2 cups panko bread crumbs; 1/4 cup grated Parmigiano-Reggiano cheese; 2 eggplants, peeled and sliced into 1/2-inch rounds; Filling:; 1 (16 ounce) container ricotta cheese; 1/2 cup chopped fresh basil; 1 large egg, lightly beaten; 1/4 cup grated Parmigiano-Reggiano cheese; 1 1/2 teaspoons minced garlic; 1/2 teaspoon crushed red pepper; 1/4 teaspoon salt; 1 (24 ounce) jar marinara sauce; 1 yellow bell pepper, diced; 1 green bell pepper, diced; 1/4 teaspoon salt; 8 ounces thinly sliced mozzarella cheese; 3/4 cup finely grated Fontina cheese

21 ingredients

7 steps

Ingredients

cooking spray
Eggplant:
2 large eggs, lightly beaten
1 tablespoon water
2 cups panko bread crumbs
1/4 cup grated Parmigiano-Reggiano cheese
2 eggplants, peeled and sliced into 1/2-inch rounds
Filling:
1 (16 ounce) container ricotta cheese
1/2 cup chopped fresh basil
1 large egg, lightly beaten
1/4 cup grated Parmigiano-Reggiano cheese
1 1/2 teaspoons minced garlic
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1 (24 ounce) jar marinara sauce
1 yellow bell pepper, diced
1 green bell pepper, diced
1/4 teaspoon salt
8 ounces thinly sliced mozzarella cheese
3/4 cup finely grated Fontina cheese

Directions

1

Preheat the oven to 375 degrees F (190 degrees C). Coat 2 baking sheets and a 9x13-inch baking dish with cooking spray.
2

Stir together 2 eggs and water in a shallow dish. Combine panko and Parmigiano-Reggiano cheese in a second shallow dish. Dip eggplant slices in egg mixture and dredge in panko mixture, pressing gently to adhere and shaking off excess. Place on prepared baking sheets.
3

Bake in the preheated oven until golden, turning once and rotating baking sheets after 15 minutes, about 30 minutes total.
4

Combine ricotta cheese, basil, 1 egg, Parmigiano-Reggiano, garlic, red pepper, and salt in a bowl to make filling.
5

Spoon 1/2 cup marinara sauce into the prepared baking dish. Layer 1/2 the eggplant slices over sauce and sprinkle with 1/8 teaspoon salt. Top with 3/4 cup marinara sauce. Spread 1/2 the ricotta mixture on top; add 1/2 the yellow and green bell peppers and top with 1/3 the mozzarella cheese and 1/4 the Fontina cheese. Repeat layers, ending with 1 cup marinara sauce. Cover tightly with aluminum foil coated with cooking spray.
6

Bake in the preheated oven for 35 minutes.
7

Remove aluminum foil; top with remaining mozzarella cheese and Fontina cheese. Continue baking until sauce is bubbly and cheese melts, about 10 minutes more. Cool 10 minutes before serving.