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Video:How to Make Eggplant Lasagna

with Nadia Chapman

Eggplant lasagna is a delicious vegetarian-friendly dinner that's great for feeding a crowd. Here are some tips on how to make eggplant lasagna.See Transcript

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Transcript:How to Make Eggplant Lasagna

Hi, I'm Nadia Chapman for About.com. Today I am making an eggplant lasagna using a recipe from About.com's Southern Food site.

Ingredients for the Eggplant Lasagna

Here's what you will need for this recipe:
  • 1-1/2 pounds eggplants, thinly sliced
  • 2 tablespoons of olive oil
  • 1/2 cup of chopped onions
  • 16 ounces of sliced mushrooms
  • 9 lasagna noodles
  • 1 jar (16 ounces) spaghetti sauce with vegetables
  • 8 ounces part-skim ricotta cheese
  • 4 ounces shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Prepare the Eggplant Lasagna

In a large nonstick skillet quickly brown the eggplant slices in a little olive oil or cooking spray. A good trick is to coat the pan with olive oil using a paper towel. This will give the same effect as if you were using cooking spray.

When browned, set the eggplants aside. In the same skillet cook the onions in hot olive oil for about 3 to 4 minutes, or until tender. Add the mushrooms to the onions, and cook for about 5 minutes or until mushrooms are tender. Cook the lasagna noodles in boiling salted water according to package directions.

Bake the Eggplant Lasagna

Into a baking dish, spoon about 1/4 of the sauce. Arrange two to three alternate layers of lasagna noodles, ricotta, mushroom mixture, mozzarella cheese, eggplant slices, sauce and Parmesan cheese. The amount of layers will depends on the size and shape of your dish.

Bake your eggplant lasagna at 350° for 30 to 40 minutes. Everyone will enjoy this flavorful dish.

Bon appetit, and thanks for watching. For more information, please visit us on the web at About.com.
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