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Eggplant and Lasagne Casserole

Eggplant and Lasagne Casserole Recipe

  • 2 eggplants (about 2 pounds total weight)
  • Salt
  • 1 can (28 ounces) plum tomatoes in purée
  • ½ pound fresh cultivated mushrooms
  • 2 tablespoons olive oil or extra virgin olive oil
  • 1 large clove garlic, chopped
  • 1 small onion, chopped
  • 1 small carrot, scraped and chopped
  • 2 teaspoons fresh chopped basil, or 1 teaspoon dried basil
  • ½ teaspoon salt
  • Olive oil or vegetable oil for deep frying
  • 3½ quarts water
  • 6 ounces dried lasagne (9 whole lasagne noodles)
  • 1 tablespoon salt
  • ½ pound mozzarella, shredded
  • ¼ pound aged or young pecorino cheese, grated or shredded, or 1 cup freshly grated parmigiano
  • 2 extra large eggs, lightly beaten
  • 2 tablespoons milk or heavy cream
  • 2 tablespoons freshly grated parmigiano
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 629kcal (31%)
Total Fat 42g (65%)
Saturated Fat 12g (61%)
Cholesterol 133mg (44%)
Total Carbohydrate 40g
Dietary Fiber 8g
Sugars 10g
Protein 26g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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