Italian

Sourdough Eggplant Lasagna is for Dinner.

Sourdough Eggplant Lasagna takes 60 minutes to prepare.

Sourdough Eggplant Lasagna takes 40 minutes to cook.

Sourdough Eggplant Lasagna makes 12 servings.

The ingredients for Sourdough Eggplant Lasagna are:

1/4 cup olive oil, divided
4 cloves garlic, minced
2 (28-oz) cans Crushed Tomatoes
2 tsp salt
4 tsp Italian Herbs
2 eggplants, sliced to 1/2" thick
2 pounds fresh spinach, cleaned and chopped
12 slices of day-old sourdough bread
Olive oil nonstick cooking spray
1/2 cup panko breadcrumbs
2 large tomatoes, sliced very thin
1/4 cup balsamic vinegar

Here is how you make Sourdough Eggplant Lasagna:

- Preheat oven to 400.- In a large pot, heat 3 tablespoons of the olive oil to medium then toss in about one-fourth of the garlic cloves. Cook for 2 minutes, stirring constantly to keep the garlic from burning. Add the crushed tomatoes, salt, and Italian herbs and allow to simmer for 20-30 minutes.- Place the eggplant slices on a parchment-lined baking sheet. Drizzle with olive oil, salt and pepper, then slide pan into preheated oven for 30-40 minutes, or until eggplant is tender and slightly golden brown around the edges.- While your eggplant is roasting, spray each slice of sourdough bread on both sides with nonstick olive oil spray. Cook in a heated grill pan until toasty and golden brown on both sides.- In a large saucepan, heat 2 tablespoons of olive oil over medium heat, sweat the garlic in the hot oil for 1-2 minutes, then add the chopped spinach and cook until wilted.- To assemble: Spread 1/2 cup of the tomato sauce in the bottom of a large casserole pan. Layer with 1/2 of the bread until the dish is completely covered. Add half of the tomato sauce mixture on top. Layer all of the eggplant and spinach on top of the sauce. Add a second layer of bread over the spinach layer. Top with remaining sauce, making sure that you've covered the bread entirely with the sauce. Sprinkle with breadcrumbs. Place sliced tomatoes across the top of the breadcrumbs. Salt and pepper generously.- Bake in preheated oven for 40 minutes. Allow to sit for 10 minutes, then drizzle balsamic vinegar over the tomatoes.Serving Size: 12 piecesNumber of Servings: 12Recipe submitted by SparkPeople user THEHAPPYCAMPER.

The nutritional information for Sourdough Eggplant Lasagna is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 299.8

• Total Fat: 7.3 g
• Cholesterol: 0.0 mg
• Sodium: 1,029.1 mg
• Total Carbs: 51.1 g
• Dietary Fiber: 7.6 g
• Protein: 10.4 g

Sourdough Eggplant Lasagna is Italian cuisine.

The dietary needs meet for Sourdough Eggplant Lasagna is Vegetarian