No-Fry Eggplant Lasagna
Winter finally arrived in Atlanta this weekend. It is Sunday, December 20th and we had our first really cold weather hit on Friday night! It is unbelievable that it is mid December and we are experiencing temperatures in the early 70’s F or low 20’s C. I am not complaining as I really don’t like the cold, so having this beautiful weather has been a real treat. However, as soon as it gets cold, I want some hot wholesome food. I had an eggplant in the fridge, and I was going to make eggplant parmesan with it, but then I decided to create a new recipe and make an eggplant lasagna. Somehow this makes it a full meal for me, pasta, vegetables, sauce, cheese. What could be yummier?
I have to confess though that I did take a short cut. I used a store bought garlic marinara sauce. In the past I have not allowed myself to do this, and I have first taken the time to make my own marinara sauce, but today I gave myself permission to use a store bought sauce, and I must admit it still turned out pretty well. It saved time and effort, and I was able to prepare the entire dish in under half an hour.
I also did not stand dipping the eggplant in an egg wash, then into bread crumbs and thereafter fryi it. Today I sliced the eggplant, placed the slices on a baking tray and pre-baked them. More details about this in the recipe. This too saved time and energy, but more importantly, it made this dish so much healthier. For those of you that know me, you know I really do try to eat as healthily as I can, so I try to cook healthily too. I hope you enjoy this dish as much as I did.
Olive oil spray and cook
1 eggplant sliced into about 1/8 inch (1/2 cm) slices
9 sheets no boil lasagna sheets
1 lb. jar garlic marinara sauce
1/2 cup Greek yoghurt
1/2 cup low fat milk
2 Tbs. fresh oregano coarsely chopped
1 cup grated parmesan cheese
1 cup breadcrumbs
Lightly spray a baking pan with spray and cook. Place sliced eggplant in a single layer on to tray. Spray the tops of the eggplant with the cook and spray. Bake at 350°F for 20 minutes.
Meanwhile, chop up the oregano, and set aside.
Mix the milk and Greek yoghurt together to get a smooth consistency and set aside.
Mix the bread crumbs with 1/2 cup of the parmesan.
Coat the bottom of a 9×13″ casserole dish with a layer of the marinara sauce
Place three pasta sheets on top of it, 2 next to each other, and the 3rd broken in half to fill the rest of the dish.
Cover the pasta with a layer of the yoghurt and milk mixture.
By now the eggplant should be ready to remove from oven, do not switch oven off as you will be returning the whole dish to the oven in just a few moments.
Place a layer of eggplant slices over yoghurt and milk sauce.
Sprinkle some oregano, a little salt and pepper over the eggplant, and then generously sprinkle some parmesan on top of the eggplant.
Coat one side of the next layer of pasta with the yoghurt and milk mixture, and lay coated side on top of the eggplant covered in cheese.
Repeat the layer of marinara sauce, eggplant slices, seasonings, and cheese.
Finally place a layer of marinara sauce over the eggplant covered in cheese and top with the breadcrumb mixture.
Bake at 350°F for 35 minutes. Remove from oven, and allow to settle for 5 minutes before cutting out a large piece of this delicious lasagna.