no noodle eggplant lasagna?

tinabatinaflc
tinabatinaflc Posts: 98
in Recipes
does anyone have a good recipe for a low calorie noodle-less eggplant lasanga? the less cheese the better, and i love lots of layers of vegetables like zuckes, shrooms, and spinach...but i can't for the life of me get the amounts right and it keeps ending up a soupy mess. thoughts?

Replies

  • Railr0aderTony
    Railr0aderTony Posts: 6,803 Member
    are you breading the eggplant like you would for eggplant Parm? egg beaters and panko breadcrumbs with a little parm in it for coating, does not add many calories, bake in oven about 10 min per side at 400, gets crispy and will not turn to mush
  • RedVelvetCurls
    RedVelvetCurls Posts: 304 Member
    Bump, I'd like to know this too. I try to make moussaka and it turns out like soup. :/
  • afteil
    afteil Posts: 162 Member
    are you cooking the veg (outside of the eggplant) first? spinach and mushrooms release quite a bit of liquid so if youre putting it on raw that might make it soupy? also, When I've made eggplant lasanga before I found that I had to crust the eggplant in something (I used wheat germ and panko) and baked it first, and that helped it hold together a little better.
  • cramernh
    cramernh Posts: 3,335 Member
    The best way to avoid a soupy mess is to "purge" the eggplant.

    Slice into lasagna-style noodles, keep the skin on.

    Liberally coat each side with salt. Place on a rack, and then place that on top of a pan and allow it to sit overnight in the fridge. If your home is air-conditioned it can sit on your counter as well.

    When a minimum 8 hours have gone by, you should see fluid. Gently squeeze the remaining fluids out of it. Rinse under cool water and paper-towel it dry.

    You will have a really good 'noodle' that way.

    You shouldnt have to do this method with the zucchini though.


    The other vegetables, saute them al-dente... drain the juices (or save to flavor your marinara!!!!)
  • kalyn_QT
    kalyn_QT Posts: 273 Member
    http://www.food.com/recipe/i-lost-my-noodles-low-carb-south-beach-eggplant-lasagna-83464


    tried it and loved it.
  • tlo23
    tlo23 Posts: 68
    Just saw this on The Chew the other day. Maybe you could make it without the sausage.

    http://beta.abc.go.com/shows/the-chew/recipes/Homemade-Sausage-Eggplant-Lasagna-Kristina-Scaviola
  • ohmyshysamantha
    ohmyshysamantha Posts: 138 Member
    I made a veggie lasagna a few weeks ago that was delicious,
    It was egg plant, a bunch of veggies, cottage cheese, feta cheese, and canned tomatoes.
    Rinse and drain canned tomatoes before using them, I had to mix a cup of sugar with the tomatoes because my dad has a hard time with acidic foods, tomatoes is one of the worst for him.

    Just layer the eggplant, veggies, cottage cheese and tomatoes in a pan.
    There really isnt a recipe just layer everything and bake until you believe its done.

    To avoid the soupy water mess, dont cover the lasagna, and if you preslice all your veggies a few hours before, lay them in between layers of paper towel in the fridge. it pulls some moisture out.
  • cramernh
    cramernh Posts: 3,335 Member
    <----profile pic of my Faux Lasagna using eggplant.

    I used a mandoline to slice the eggplant
  • tinabatinaflc
    tinabatinaflc Posts: 98
    i refuse to bread the lasanga :)
  • tinabatinaflc
    tinabatinaflc Posts: 98
    <----profile pic of my Faux Lasagna using eggplant.

    I used a mandoline to slice the eggplant


    LOOKS DELISH. thanks for the tips! i guess i haven't been draining it quite long enough...

    and good point about the mushrooms releasing liquid and sauteing them first. sometimes i wonder how i tie my shoes in the morning....
  • jms3533
    jms3533 Posts: 316 Member
    Hungrygirl.com has a really tasty recipe for a vegie noodle less lasagna. Just google it.
  • cramernh
    cramernh Posts: 3,335 Member
    LOOKS DELISH. thanks for the tips! i guess i haven't been draining it quite long enough...

    and good point about the mushrooms releasing liquid and sauteing them first. sometimes i wonder how i tie my shoes in the morning....

    Saute your mushrooms, peppers, onions, gahhhhhhhhlic, herbs into the sauce, etc.... If you find your marinara sauce gets a little too thick from cooking it down, just take the fresh 'water' from the vegetables and add it to your marinara to prevent it from thickening up... No waste, extra flavor... cant beat that, right?

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