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RECIPE
9 INGREDIENTS 14 STEPS 1hr 30min

Sautéed Eggplant Lasagna Spirals

A cross between eggplant parm and lasagna, these lighter Sautéed Eggplant Lasagna Spirals are an impressive combination of the two.
Sautéed Eggplant Lasagna Spirals Recipe | SideChef
A cross between eggplant parm and lasagna, these lighter Sautéed Eggplant Lasagna Spirals are an impressive combination of the two.
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
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I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
1hr 30min
Total Time
$2.28
Cost Per Serving

Ingredients

Servings
6
US / METRIC
2
about 24 oz
1/2 cup
plus more if needed
16
Lasagna Sheets
about 12 oz
1 jar
(32 oz)
Marinara Sauce
or Homemade Tomato Sauce
2 cups
1/2 cup
Parmigiano-Reggiano , grated
2 3/4 cups
1/4 cup
Roughly Chopped Fresh Basil Leaves
to taste
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
641
FAT
45.5 g
PROTEIN
21.5 g
CARBS
43.1 g

Author's Notes

Yields 6-8 servings.

Cooking Instructions

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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 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 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 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 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 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 Leaves (1/4 cup) and serve with additional tomato sauce.
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Nutrition Per Serving
Calories
641
% Daily Value*
Fat
45.5 g
58%
Saturated Fat
11.0 g
55%
Trans Fat
0.0 g
--
Cholesterol
132.0 mg
44%
Carbohydrates
43.1 g
16%
Fiber
8.3 g
30%
Sugars
10.6 g
--
Protein
21.5 g
43%
Sodium
1211.3 mg
53%
Vitamin D
0.2 µg
1%
Calcium
407.7 mg
31%
Iron
3.0 mg
17%
Potassium
622.6 mg
13%
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