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RECIPE
16 INGREDIENTS10 STEPS1HR 25MIN

Cornmeal Crusted Eggplant & Roasted Tomato Lasagna

4.3
8 Ratings

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581 Saved

Jenessa Gerber

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.
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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.
1HR 25MIN
Total Time

Jenessa Gerber

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
2
Large  Eggplants
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
4 sprigs
1 cup
Fresh Basil , roughly chopped
3 Tbsp
2 Tbsp
Balsamic Vinegar
1 3/4 cups
Ricotta Cheese
to taste
Salt and Pepper

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Nutrition Per Serving

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CALORIES
449
FAT
17.9 g
PROTEIN
18.1 g
CARBS
57.7 g

Cooking Instructions

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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Toss all the Roma Tomato (6), Cherry Tomato (2 cup), Stewed Tomatoes (2 can), Yellow Onion (1), 3/4 cup of the Fresh Basil (1 cup), Dried Oregano (1 tablespoon), Garlic (3 clove), Fresh Rosemary (4 sprig), Olive Oil (3 tablespoon), and Balsamic Vinegar (2 tablespoon) in a large bowl. Season with salt and pepper.
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 Eggplant (2) into thin 1/4-1/3 inch slices. Beat the Egg (4) in a wide bowl, and mix the Cornmeal (2 1/2 cup) with 3 tablespoons of the Parmesan Cheese (1 cup), Salt and 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 (15 ounce) with the remaining basil in a food processor, if possible, and season with Salt and 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
449
% Daily Value*
Fat
17.9 g
23%
Saturated Fat
6.9 g
34%
Trans Fat
0.2 g
--
Cholesterol
124.8 mg
42%
Carbohydrates
57.7 g
21%
Fiber
8.0 g
29%
Sugars
14.5 g
--
Protein
18.1 g
36%
Sodium
736.4 mg
32%
Vitamin D
0.7 µg
3%
Calcium
388.6 mg
30%
Iron
6.0 mg
33%
Potassium
830.6 mg
18%
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