Italian

Eggplant Parmigiana lasagna. is for Dinner.

Eggplant Parmigiana lasagna. takes 45 minutes to prepare.

Eggplant Parmigiana lasagna. takes 35 minutes to cook.

Eggplant Parmigiana lasagna. makes 1 servings.

The ingredients for Eggplant Parmigiana lasagna. are:

Olive oil for frying,
1 small Onion,
3 Garlic cloves,
Jar Passata,
Tin tomatoes,
Basil,
2 and a half eggplant,
4 balls of Mozzarella,
24 ounces of Lasagna noodles,
100g of Grand Padano.

Here is how you make Eggplant Parmigiana lasagna.:

1. Slice, and salt the eggplant. Leave to rest for the juices to drain. Then brush with olive oil, and bake on both sides till golden. 2. Make a tomato sauce. Fry and onion, add passata and tinned tomatoes, simmer for 20 minutes. 5 minutes from the end, add crushed garlic and basil leaves torn into small pieces.3. Boil the lasagna noodles, until al dente. It adds a nicer texture.4. Layer the mozzarella and eggplant together between pasta noodles.5. Bake in the oven for 30 minutes.6. Top with the grated grand padano and bake until melted. Serving Size: 6Number of Servings: 1Recipe submitted by SparkPeople user GUBITNIK.

The nutritional information for Eggplant Parmigiana lasagna. is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 5,514.2

• Total Fat: 199.6 g
• Cholesterol: 79.0 mg
• Sodium: 24,240.1 mg
• Total Carbs: 666.2 g
• Dietary Fiber: 71.1 g
• Protein: 267.0 g

Eggplant Parmigiana lasagna. is Italian cuisine.

The dietary needs meet for Eggplant Parmigiana lasagna. is Vegetarian