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RECIPE
17 INGREDIENTS 10 STEPS 1hr 25min

Cornmeal Crusted Eggplant & Roasted Tomato Lasagna

4.3
8 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.
Cornmeal Crusted Eggplant & Roasted Tomato Lasagna Recipe | SideChef
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.
Jenessa’s Dinners offers up healthy, modern twists on traditional recipes from around the world. Inspired by years of travel, Jenessa’s goal is to bring a world of spice and flavor to your kitchen.
http://jenessasdinners.blogspot.com
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Jenessa’s Dinners offers up healthy, modern twists on traditional recipes from around the world. Inspired by years of travel, Jenessa’s goal is to bring a world of spice and flavor to your kitchen.
http://jenessasdinners.blogspot.com
1hr 25min
Total Time
$3.22
Cost Per Serving

Ingredients

Servings
8
US / METRIC
2
2 1/2 cups
Cornmeal
or Organic Corn Flour
1 cup
1
Large Yellow Onion , sliced
6
cut in sixths
2 cups
Cherry Tomatoes , halved
2 cans
(30 oz)
Large Stewed Tomatoes , quartered, drained
3 cloves
Garlic , roughly chopped
1 cup
Fresh Basil , roughly chopped
2 Tbsp
Balsamic Vinegar
1 3/4 cups
Ricotta Cheese
to taste
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
439
FAT
17.7 g
PROTEIN
17.8 g
CARBS
55.9 g

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 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 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 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 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 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.

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Nutrition Per Serving
Calories
439
% Daily Value*
Fat
17.7 g
23%
Saturated Fat
6.9 g
34%
Trans Fat
0.2 g
--
Cholesterol
124.8 mg
42%
Carbohydrates
55.9 g
20%
Fiber
7.6 g
27%
Sugars
13.4 g
--
Protein
17.8 g
36%
Sodium
735.6 mg
32%
Vitamin D
0.7 µg
3%
Calcium
376.7 mg
29%
Iron
5.8 mg
32%
Potassium
817.2 mg
17%
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