Eggplant Lasagna

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Just want to provide a few hints. If your lasagna ended up soggy, try sprinkling both sides with salt. Place in one layer on a cotton kitchen towel and place another towel on top. I let mine sit for a few hours. The towels end up wet and most of the salt ends up on the towels.

I cut my eggplant sideways. It makes it easier to dish out.

I peeled the eggplant since I don't like the peel.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very very good recipe, and not hard at all to follow. The one problem I ran into is that the amount of cheese in this recipe is insufficient to hold together the filling after cooking. Add another 1/4-1/2 a cup of mozarella to the filling and it stays together a LOT better.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I liked baking the eggplant as it keeps the fat way down. Another reviewer suggested cottage cheese which I will try next time instead of the ricotta. The filling ingredients were stellar. The flavors of mushrooms and spices took this to the top! I used my own marina sauce because I had already made some. So I give this top ratings because anyone can come up with a tasty recipe that is high fat but low fat and tasty is hard to do!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My husband and I loved this. In fact I am making it again for my whole family. I have served it to others families and made some sausage on the side for those who love meat. I did cheat and use jarred marinara, which turned out fine.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe uses nice ingredients but, 30 min to bake is no where near enough time to ensure the eggplant is not bitter and tender. Horrible taste and texture when done according to recipe directions. Make this but bake for 2 hours at 325 covered with foil. Delish!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe tastes just as the picture looks: Gross! Not a good recipe for eggplant lasagna. Eggplant was soggy, and bad to eat with the skin on. The ricotta made it even more soggy and made it fall apart. Dont know why Danny didnt wanna use mozarella? Anyways, i will never make this again. This turned me off to eggplant. yuck. way too messy. sorry danny.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Thankyou for allowing me to realise that if I want to learn the special details on how to make lasagna I need to look elsewhere. I can already mix things together and cook well and so could have improvised something equivalent. The instructions were vague...
What size baking dish?
Where is the pasta (called lasagna or maybe state this is an exception dish?
Why not state that the sauce takes an extra hour?
Well, I can say that its difficult to fail even with basic cooking skills but one could indicate the things that could go wrong. I found that the quantities did not add up very well, the aubergines shrink a lot when they are roasting.

Well, I'm off to hunt for the real secrets in ideal lasagna making. Then I can come back to these sites for suggestions for the ingredients. Thanks for this first motivating experience.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

this dish was worth the time. I added two layers of store bought breaded eggplant and some mozzarella cheese and it came out wonderful! Going to try adding a layer or two of lasagna noodles next time. two thumbs up!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love eggplant, but even I thought it was a lot for one meal. I did think it came out good though. I really liked the ricotta filling and I just used my favorite jared marinara from the store instead of making from scratch. I will definitely make it again but I might make some minor adjustments, say less eggplant and maybe the bottom layer actual lasagna noodles.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was trying to make Giada's Rollitini but it's not as easy to make as I thought so I changed my mind and decided to use the grilled eggplant that I made in this recipe instead. I am so glad that I made this lasagna. It was much easier to make and it is delicious. I sauted some spinich in a small amount of beef broth just until it was soft. I added it to the ricotta mixure. I didn't have the mushrooms or some of the herbs but I made my own sauce with meatballs, brociala and sausage so the sauce was very tasty that i used. Some of the posts mentioned that this didn't stay together or the consistency wasn't right. I let it rest for around 20 minutes on the stove top with foil over it. By the time I was ready to eat it most of the sauce that was half way up the sides of the casserole had soaked into the lasagna and it looked and tasted perfect. I didn't miss the pasta which is unbelievable! J.