Name: sautéed eggplant lasagna spirals
Ingredients: 2 medium eggplant ((about 24 ounces)); kosher salt; 1/2 cup olive oil, plus more if needed; 16 lasagna sheets ((about 12 ounces)); 1 (32-ounce) jar marinara sauce ((or homemade tomato sauce)); 8 ounces fresh mozzarella, grated; 1.5 ounces Parmigiana Reggiano, grated; 2 ounces baby arugula; 1/4 cup fresh basil leaves, roughly chopped

I suppose these Sautéed Eggplant Lasagna Spirals could be considered to be a new twist on several old favorites. My family loves lasagna as much as they love eggplant parm.

What you see here is a combination of the two, only a bit lighter. And just in case you didn’t notice …pretty amazing in the final presentation.

Let’s start with some eggplant talk.

For this post, I used about one-and-a-half pounds of eggplant. Instead of one large, it’s better to choose two smaller eggplants that are on the narrow side. That works best when layering the sautéed slices on the lasagna sheets.

You can decrease the moisture and bitterness of the eggplant by placing the slices in a single layer between sheets of paper toweling. Give each slice a generous sprinkling of salt before covering. After about thirty minutes, you’ll notice quite a bit of moisture on the towels.

While the eggplant is hangin’ out, it’s a good time to cook the lasagna noodles. Once they are very al dente, arrange them in a single layer on some parchment paper so that they don’t stick together.

For this recipe, I highly recommend Bionaturae Organic Lasagna. Each 12-ounce package contains sixteen sheets, which is the amount needed. This pasta is imported from Italy and is guaranteed to be non-GMO. And not a hint of toxic Glyphosate.

Another thing to consider when choosing your pasta …be sure the lasagna sheets have the “wavy edges” in order to achieve the look of the finished dish pictured here.

Of course, you can use mozzarella and parmesan cheese that already shredded for this. But personally, I prefer to grate fresh high quality cheese as I need it.

You can’t beat the taste of aged Parmegiana Reggiano.
If you are using a block of fresh mozzarella, it can be helpful to place it in the freezer for a few minutes before grating.

The sliced eggplant is quickly sautéed in olive oil for just a few minutes on each side. 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.

This dish is definitely lighter than you’d expect since there’s no coating on the eggplant and there’s no sign of ricotta cheese.

Now that all of the ingredients are prepared, let’s get this show on the road. Preheat the oven and grab your baking dish. I use my 8-inch square baking dish (similar to this one) for this and it works perfectly. Especially since it’s fairly deep with sides that measure a full 2.75-inches in height.

Pour enough sauce in the bottom of the dish to coat it. About one cup should do the trick.

Ready for the big assemble…

Spread several tablespoons of marinara sauce on a lasagna noodle
Top with 1 tablespoon Parmesan, 3 heaping tablespoons mozzarella, about a quarter-ounce of baby arugula then a sprinkling of basil.
Place another lasagna noodle over the prepared one then add 2 eggplant slices to cover the length of the entire noodle.
Top the eggplant with 2 heaping tablespoons of the tomato sauce.
Starting with a short end, roll up the stack into a spiral.

Use a sharp knife to slice the spiral 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.
Continue with the remaining lasagna noodles and eggplant slices until you have a total of 16 spirals in the baking dish.
Top with any remaining Parmesan and mozzarella.

How great is this?

Of course, all of these ingredients could be layered up as you would in a traditional tray of lasagna. It would still be absolutely delicious. But how can you pass up the opportunity to create this beauty?

Your Sautéed Eggplant Lasagna Spirals are ready for the final step.

These guys will hang out in the oven for about 50 minutes, covered for most of the time then uncovered for the last quarter-hour so that those wavy edges can “crisp up” a bit. So good.

Be sure to serve these beauties with additional marinara sauce on the side. And, of course, an ample supply of crusty bread to scoop up all of the goodness.

sautéed eggplant lasagna spirals

Inspired by a Food Network recipe for Fried Eggplant Lasagna Rolls

A cross between eggplant parm & lasagna, these lighter Sautéed Eggplant Lasagna Spirals are an impressive combination of the two.

Servings 6 to 8 people

Author Rosemary Stelmach

Ingredients

2 medium eggplant (about 24 ounces)
kosher salt
1/2 cup olive oil, plus more if needed
16 lasagna sheets (about 12 ounces)
1 (32-ounce) jar marinara sauce (or homemade tomato sauce)
8 ounces fresh mozzarella, grated
1.5 ounces Parmigiana Reggiano, grated
2 ounces baby arugula
1/4 cup fresh basil leaves, roughly chopped

Instructions

Slice the eggplant lengthwise into 1/8- to 1/4-inch-thick slices. Sprinkle both sides generously with salt, then arrange the eggplant slices in a single layer between several layers of paper towels. Set aside to draw out the moisture, about 30 to 40 minutes. Pat very dry with the paper towels.
Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook as the label directs for al dente. When done, place them in a single layer on sheets of parchment paper to prevent sticking.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add 4 to 5 eggplant slices and cook until golden brown and crisp, 1 to 2 minutes per side. 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.
Preheat the oven to 350 ̊ F.
Pour about a cup of the marinara sauce into an 8-inch square baking dish.
Spread several tablespoons of marinara sauce on a lasagna noodle; top with 1 tablespoon Parmesan, 3 heaping tablespoons mozzarella, about a quarter-ounce of baby arugula then a sprinkling of basil. 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 the tomato sauce. Starting with a short end, roll up the stack into a spiral.
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. 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.
Cover the dish with foil and bake for 30 minutes, until the cheese is melted and the sauce is bubbling. Uncover and continue to bake until browned on top, for 15 more minutes. Top with basil and serve with additional tomato sauce.

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