Recipes: Main Entrees

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Eggplant Parmelasagna

eggplantparmelasagnaSubmitted by Joyce F. of Coatesville, PA, for the Mambolicious Recipe Contest 2009.


  • 2 eggplant, peeled and thinly sliced
  • 1/2 cup carrots, grated
  • 1 medium zucchini, sliced into ¼-inch rounds
  • 1 small onion, sliced into thin strips
  • 1/2 green pepper, seeded and sliced thinly
  • 1 small can of sliced black olives
  • 2 plum tomatoes, seeded and sliced
  • 2 eggs, beaten
  • 1 egg, whole
  • 1 Tbsp. of dried Italian seasoning
  • 2/3 cups Ian’s Panko Breadcrumbs
  • 1 8-oz. container of low-fat ricotta cheese
  • 3 cups spaghetti sauce, divided
  • 6-oz. mozzarella cheese, shredded.
  • 1/2 cup parmesan cheese, grated


  1. Preheat oven to 350° F.
  2. Prepare and slice all of the vegetables and combine in a bowl.
  3. Mix ricotta, mozzarella and parmesan with the Italian seasoning.
  4. Dip eggplant slices into 2 beaten eggs, then into Ian’s Panko Breadcrumbs. Place in a single layer on a baking sheet lined with parchment paper.
  5. Bake in preheated oven for 5 minutes. Turn slices and bake for another 5 minutes. Remove from oven.
  6. In a 9×13 inch baking dish spread 1/3 cup of the spaghetti sauce or enough to cover the bottom. Place a layer of eggplant slices, and 1/3 of the vegetable mixture. . Layer 2/3 cups of sauce over the vegetable Layer 1/3 of the ricotta, parmesan and mozzarella cheese mixture. Repeat with remaining ingredients, ending with the cheese mixture.
  7. Bake in preheated oven for 45 minutes, or until golden brown.
  8. Serve and enjoy!

Servings: 8

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