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SideChef
Recipes
Gluten-Free
Cornmeal Crusted Eggplant & Roasted Tomato Lasagna

17 INGREDIENTS • 10 STEPS • 1HR 25MINS

Cornmeal Crusted Eggplant & Roasted Tomato Lasagna

Recipe

4.0

9 ratings
This version of lasagna is super rustic - almost like a combination of bruschetta and lasagna. It doesn't use traditional tomato sauce, but roasted tomatoes layered between crusty pieces of baked eggplant. It's very light on the cheese, but there's definitely enough for richness without becoming greasy. I thought it offered a nice combination of crusty eggplant, chunky tomato, and creamy ricotta.
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This version of lasagna is super rustic - almost like a combination of bruschetta and lasagna. It doesn't use traditional tomato sauce, but roasted tomatoes layered between crusty pieces of baked eggplant. It's very light on the cheese, but there's definitely enough for richness without becoming greasy. I thought it offered a nice combination of crusty eggplant, chunky tomato, and creamy ricotta.
author_avatar
Jenessa's Dinners
Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.
http://jenessasdinners.blogspot.com

1HR 25MINS

Total Time

$3.22

Cost Per Serving

Ingredients

Servings
8
us / metric
Eggplant
2
Large Eggplants
Cornmeal
2 1/2 cups
Cornmeal
or Organic Corn Flour
Parmesan Cheese
1 cup
Parmesan Cheese, grated
Egg
4

Sponsored

Eggland's Best Classic Eggs
Yellow Onion
1
Large Yellow Onion, sliced
Roma Tomato
6
Roma Tomatoes
cut in sixths
Cherry Tomato
2 cups
Cherry Tomatoes, halved
Stewed Tomatoes
2 cans
(30 oz)
Large Stewed Tomatoes, quartered, drained
Garlic
3 cloves
Garlic, roughly chopped
Fresh Rosemary
4 sprigs
Fresh Rosemary
Fresh Basil
1 cup
Fresh Basil, roughly chopped
Olive Oil
3 Tbsp
Olive Oil
Balsamic Vinegar
2 Tbsp
Balsamic Vinegar
Dried Oregano
1 Tbsp
Dried Oregano
Ricotta Cheese
1 3/4 cups
Ricotta Cheese
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
320
Fat
14.7 g
Protein
11.8 g
Carbs
36.1 g
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Cornmeal Crusted Eggplant & Roasted Tomato Lasagna
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author_avatar
Jenessa's Dinners
Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.
http://jenessasdinners.blogspot.com

Cooking Instructions

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step 1
Preheat oven to 375 degrees F (190 degrees C).
step 2
Toss all the Roma Tomatoes (6), Cherry Tomatoes (2 cups), Stewed Tomatoes (2 cans), Yellow Onion (1), 3/4 cup of the Fresh Basil (1 cup), Dried Oregano (1 Tbsp), Garlic (3 cloves), Fresh Rosemary (4 sprigs), Olive Oil (3 Tbsp), and Balsamic Vinegar (2 Tbsp) in a large bowl. Season with Salt (to taste) and Ground Black Pepper (to taste).
step 2 Toss all the Roma Tomatoes (6), Cherry Tomatoes (2 cups), Stewed Tomatoes (2 cans), Yellow Onion (1), 3/4 cup of the Fresh Basil (1 cup), Dried Oregano (1 Tbsp), Garlic (3 cloves), Fresh Rosemary (4 sprigs), Olive Oil (3 Tbsp), and Balsamic Vinegar (2 Tbsp) in a large bowl. Season with Salt (to taste) and Ground Black Pepper (to taste).
step 3
Spread evenly on a lined baking pan (or two). Roast in the oven for 30-40 minutes.
step 3 Spread evenly on a lined baking pan (or two). Roast in the oven for 30-40 minutes.
step 4
While the tomatoes roast, cut the Eggplants (2) into thin 1/4-1/3 inch slices. Beat the Eggland's Best Classic Eggs (4) in a wide bowl, and mix the Cornmeal (2 1/2 cups) with 3 tablespoons of the Parmesan Cheese (1 cup), Salt (to taste) and Ground Black Pepper (to taste).
step 4 While the tomatoes roast, cut the Eggplants (2) into thin 1/4-1/3 inch slices. Beat the Eggland's Best Classic Eggs (4) in a wide bowl, and mix the Cornmeal (2 1/2 cups) with 3 tablespoons of the Parmesan Cheese (1 cup), Salt (to taste) and Ground Black Pepper (to taste).
step 5
Dredge each slice of eggsplant in the egg wash and corn flour/meal.
step 5 Dredge each slice of eggsplant in the egg wash and corn flour/meal.
step 6
Place on a baking sheet in a single layer, and add to the oven. Bake until golden, about 25 minutes, turning slices midway.
step 7
Blend the Ricotta Cheese (1 3/4 cups) with the remaining basil in a food processor, if possible, and season with Salt (to taste) and Ground Black Pepper (to taste).
step 7 Blend the Ricotta Cheese (1 3/4 cups) with the remaining basil in a food processor, if possible, and season with Salt (to taste) and Ground Black Pepper (to taste).
step 8
When the eggsplant is done, let it cool a bit, then spread a layer of the ricotta on each slice.
step 8 When the eggsplant is done, let it cool a bit, then spread a layer of the ricotta on each slice.
step 9
Place a layer of eggsplant on the bottom of a large baking dish, then spread half the roasted tomatoes on top and sprinkle with a third of the remaining Parmesan.
step 9 Place a layer of eggsplant on the bottom of a large baking dish, then spread half the roasted tomatoes on top and sprinkle with a third of the remaining Parmesan.
step 10
Repeat the layers of eggsplant, tomatoes, and Parmesan, finishing with just a layer of eggplant and Parmesan on top. Cover and bake for 20 minutes, and then uncover and bake until golden brown on top.
step 10 Repeat the layers of eggsplant, tomatoes, and Parmesan, finishing with just a layer of eggplant and Parmesan on top. Cover and bake for 20 minutes, and then uncover and bake until golden brown on top.

Tags

Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegetarian
Pasta
Italian
Vegetables
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