Easy, Flourless Vegetarian Lasagna from A Village Crossroad |
| Posted by Suzanne Delzio (sdelzio) on Mar 22 2011 |
Make one recipe “Basic Tomato Sauce for Baking” (above)
Use either zucchini or eggplant as the “noodles”
Slice zucchini or peeled eggplant lengthwise into ¼ inch strips
Using a food processor, grind dried bread end pieces which you have saved over time.
In a bowl beat 1 or 2 eggs which you have added two Tablespoons water. In a flat pan or tray add the breadcrumbs.
Dip the veggie in the egg and then the breadcrumbs and set on a plate.
In a frying pan, add ¼ inch canola or olive oil and heat to popping.
Fry, quickly, each veggie on both sides until golden. Drain.
Assemble:
In a casserole dish place a thin layer of sauce on bottom.
Place a layer of vegetables and then a layer of mozzarella.
Repeat one more time, veggie, sauce, and cheese.
Bake for 20 minutes at 350˚
Here is a culinary technique which “seals” the eggplant so it does not soak up too much oil:
After slicing eggplant, place on a cookie sheet and bake at 350˚ for 8 minutes. For thicker slices, used in Eggplant Parmesan, 10 minutes.
Last changed: Mar 22 2011 at 8:56 PM
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