Mediterranean Grilled Eggplant Lasagna
Experience a delightful twist on classic lasagna with this Mediterranean Grilled Eggplant Lasagna by Elizabeth Morath, the champion of the Ultimate Recipe Showdown for Pasta! This vibrant, vegetable-centric dish features layers of crispy, golden-browned eggplant, complemented by fresh herbs, hearty lasagna noodles, and drizzled with a tangy Peppadew vinaigrette. Perfect for summer gatherings, this lasagna is not only visually stunning but also packed with flavor, offering a lighter alternative to traditional pasta lasagna while keeping all the satisfaction you crave. Ideal for family dinners or impressing guests, serve it at room temperature for a refreshing touch.
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
eggplant
1 (peeled and sliced)
salt
to taste
eggs
2 (beaten)
breadcrumbs
1.5 cups (homemade or store-bought, seasoned)
parmesan cheese
1/2 cup (shredded)
black pepper
to taste (freshly ground)
fresh oregano leaves
1 tablespoon (chopped)
fresh parsley leaves
2 tablespoons (chopped)
olive oil
for frying
butter
1-2 tablespoons (to taste)
red wine vinegar
1/2 cup
olive oil
1 cup
Peppadew pepper
1/4 cup (chopped)
sugar
2 tablespoons
salt & black pepper
to taste
basil leaves
1/2 cup (torn)
mint leaves
1/2 cup (torn)
Italian parsley
2 tablespoons (torn)
lasagna noodles
0.5 box (16 ounces)
fresh mozzarella cheese
1 lb (cubed or shredded)
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Grilled Eggplant Lasagna?
It is a vegetable-centric twist on traditional lasagna created by Elizabeth Morath, featuring layers of crispy eggplant and a tangy Peppadew vinaigrette.
Who created this recipe?
This recipe was created by Elizabeth Morath, the champion of the Ultimate Recipe Showdown for Pasta.
Is this recipe vegetarian?
Yes, the recipe is tagged as vegetarian and contains no meat ingredients.
How should the eggplant be prepared?
The eggplant should be peeled, sliced, and fried until it is golden-brown and crispy.
What is the recommended serving temperature?
It is recommended to serve this lasagna at room temperature for a refreshing touch, especially during summer.
What ingredients are in the Peppadew vinaigrette?
The vinaigrette consists of red wine vinegar, olive oil, chopped Peppadew peppers, sugar, salt, and black pepper.
What types of cheese are used in this lasagna?
The recipe uses shredded Parmesan cheese and fresh mozzarella cheese, which can be either cubed or shredded.
Which fresh herbs are included?
The dish features fresh oregano, parsley, basil, and mint leaves.
How many eggs are needed for the eggplant coating?
The recipe requires two beaten eggs.
What kind of breadcrumbs should I use?
You can use 1.5 cups of seasoned breadcrumbs, whether they are homemade or store-bought.
How much mozzarella cheese is required?
The recipe calls for one pound of fresh mozzarella cheese.
What type of vinegar is used for the dressing?
Half a cup of red wine vinegar is used to make the vinaigrette.
Is this lasagna suitable for summer gatherings?
Yes, it is described as an ideal, refreshing, and lighter alternative to traditional lasagna, perfect for summer.
How many lasagna noodles are needed?
The recipe uses half of a 16-ounce box of lasagna noodles.
What oil is used for frying?
Olive oil is used for frying the eggplant slices.
Does the recipe contain sugar?
Yes, two tablespoons of sugar are added to the Peppadew vinaigrette.
How much Parmesan cheese should be added?
The recipe calls for 1/2 cup of shredded Parmesan cheese.
What kind of peppers are used in the vinaigrette?
1/4 cup of chopped Peppadew peppers are used.
How is the mozzarella prepared?
The fresh mozzarella should be cubed or shredded before being added to the dish.
Are the herbs chopped or torn?
The oregano and parsley are chopped, while the basil, mint, and Italian parsley are torn.
How much butter is used?
The recipe suggests 1 to 2 tablespoons of butter, added to taste.
Is the eggplant peeled?
Yes, the eggplant should be peeled and sliced before cooking.
What makes the eggplant crispy?
The eggplant is dipped in beaten eggs and seasoned breadcrumbs, then fried in olive oil.
How much olive oil is in the vinaigrette?
One cup of olive oil is used specifically for the vinaigrette base.
What type of parsley is used?
The recipe calls for both fresh parsley leaves and Italian parsley.
Is this a heavy or light meal?
It is considered a light meal and a lighter alternative to traditional pasta lasagna.
What is the texture of the eggplant in the dish?
The eggplant is golden-browned and crispy.
Can I use homemade breadcrumbs?
Yes, the recipe allows for either homemade or store-bought seasoned breadcrumbs.
Is fresh mint essential to the recipe?
Yes, 1/2 cup of torn mint leaves is listed as a key ingredient for the vibrant herb mix.
How much Peppadew pepper is needed?
The recipe requires 1/4 cup of chopped Peppadew peppers.