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Sautéed Eggplant Lasagna Spirals
Recipe

9 INGREDIENTS • 14 STEPS • 1HR 30MINS

Sautéed Eggplant Lasagna Spirals

A cross between eggplant parm and lasagna, these lighter Sautéed Eggplant Lasagna Spirals are an impressive combination of the two.
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
A cross between eggplant parm and lasagna, these lighter Sautéed Eggplant Lasagna Spirals are an impressive combination of the two.
1HR 30MINS
Total Time
$2.28
Cost Per Serving
Ingredients
Servings
6
US / Metric
Eggplant
2
Medium Eggplants
about 24 oz
Olive Oil
1/2 cup
Olive Oil
plus more if needed
Lasagna Sheets
16
Lasagna Sheets
about 12 oz
Marinara Sauce
1 jar
(32 oz)
Marinara Sauce
or Homemade Tomato Sauce
Mozzarella Cheese
2 cups
Mozzarella Cheese, grated
Parmigiano-Reggiano
1/2 cup
Parmigiano-Reggiano, grated
Baby Arugula
2 3/4 cups
Baby Arugula
Fresh Basil Leaf
1/4 cup
Roughly Chopped Fresh Basil Leaf
Kosher Salt
to taste
Kosher Salt
Nutrition Per Serving
VIEW ALL
Calories
644
Fat
45.7 g
Protein
21.7 g
Carbs
43.1 g
Add to plan
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Sautéed Eggplant Lasagna Spirals
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

Author's Notes

Yields 6-8 servings.
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Slice the Eggplants (2) lengthwise into 1/8 to 1/4-inch thick slices. Sprinkle both sides generously with Kosher Salt (to taste) then arrange the eggplant slices in a single layer between several layers of paper towels.
step 2 Slice the Eggplants (2) lengthwise into 1/8 to 1/4-inch thick slices. Sprinkle both sides generously with Kosher Salt (to taste) then arrange the eggplant slices in a single layer between several layers of paper towels.
step 3
Set aside to draw out the moisture, about 30 to 40 minutes. Pat dry with the paper towels.
step 3 Set aside to draw out the moisture, about 30 to 40 minutes. Pat dry with the paper towels.
step 4
Meanwhile, bring a large pot of salted water to a boil. Add Lasagna Sheets (16) and cook as the label directs or until al dente.
step 4 Meanwhile, bring a large pot of salted water to a boil. Add Lasagna Sheets (16) and cook as the label directs or until al dente.
step 5
When done, place them in a single layer on sheets of parchment paper to prevent sticking. Heat Olive Oil (1/2 cup) in a large nonstick skillet over medium-high heat. Add 4-5 eggplant slices and cook until golden brown and crisp, 1 to 2 minutes per side.
step 5 When done, place them in a single layer on sheets of parchment paper to prevent sticking. Heat Olive Oil (1/2 cup) in a large nonstick skillet over medium-high heat. Add 4-5 eggplant slices and cook until golden brown and crisp, 1 to 2 minutes per side.
step 6
As you proceed, you may want to place the finished slices on a rack over a pan or on some paper towels to absorb the excess oil. Repeat with the remaining eggplant, adding more oil to the skillet if needed.
step 6 As you proceed, you may want to place the finished slices on a rack over a pan or on some paper towels to absorb the excess oil. Repeat with the remaining eggplant, adding more oil to the skillet if needed.
step 7
Pour about 1 cup of Marinara Sauce (1 jar) into an 8-inch square baking dish.
step 7 Pour about 1 cup of Marinara Sauce (1 jar) into an 8-inch square baking dish.
step 8
Spread several tablespoons of marinara sauce on a lasagna noodle, top with Parmigiano-Reggiano (1/2 cup), 3 Tbsp of Mozzarella Cheese (2 cups), about 1/4 oz of Baby Arugula (2 3/4 cups) then a sprinkling of basil.
step 9
Top that off with another lasagna noodle, then 2 eggplant slices to cover the length of the entire noodle. Top the eggplant with 2 heaping tablespoons of tomato sauce. Starting with a short end, roll up the stack into a spiral.
step 9 Top that off with another lasagna noodle, then 2 eggplant slices to cover the length of the entire noodle. Top the eggplant with 2 heaping tablespoons of tomato sauce. Starting with a short end, roll up the stack into a spiral.
step 10
Use a sharp knife to slice the lasagna roll in half to make 2 spirals. Place each piece in the baking dish cut-side down with the wavy edges of the noodle facing up.
step 10 Use a sharp knife to slice the lasagna roll in half to make 2 spirals. Place each piece in the baking dish cut-side down with the wavy edges of the noodle facing up.
step 11
Continue with the remaining lasagna noodles and eggplant slices until you have 16 spirals in the baking dish. Top with any remaining Parmesan and mozzarella.
step 11 Continue with the remaining lasagna noodles and eggplant slices until you have 16 spirals in the baking dish. Top with any remaining Parmesan and mozzarella.
step 12
Cover the dish with foil and bake for 30 minutes, until the cheese is melted and the sauce is bubbling.
step 13
Uncover and continue to bake until browned on top, for 15 more minutes.
step 14
Top with Fresh Basil Leaf (1/4 cup) and serve with additional tomato sauce.
step 14 Top with Fresh Basil Leaf (1/4 cup) and serve with additional tomato sauce.
Tags
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Lunch
Shellfish-Free
Dinner
Vegetarian
Pasta
Italian
Vegetables
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