Easy Eggplant Lasagna Recipe (2024)

FAQs

Why is my eggplant lasagna watery? ›

The eggplants need time to sweat out their juices before cooking or else the dish is too watery. Sprinkle a little salt over the slices and place in a colander over the sink for at least a half hour to several hours- the eggplant will sweat out the additional liquid. Skip this step and you will have a soggy lasagna.

For this recipe, we help reduce excess moisture by using no-boil noodles, cooking the mushrooms, onion and bell peppers before adding them to the lasagna, and squeezing the liquid out of the cooked spinach with a kitchen towel. You want your veggies as dry as possible so you are not adding more moisture than necessary.

Cook as desired. Eggplants can be grilled, steamed, braised, stir-fried, deep-fried and roasted. For a smoky flavour, turn whole eggplants over an open flame on the barbecue or stovetop until the skin is charred, then scoop out the flesh. Choose eggplants with smooth and shiny skin that is even across the surface.

I tend to soak the slices in a bowl of water with a couple of tablespoon of salt for about 30-45 minutes. It doesn't have to do with bitterness, but I find that in doing this, the fried eggplant turns out less greasy," Jenkins says.

A useful tip to prevent sogginess and greasiness is to salt sliced or diced eggplant and let it sit for an hour. This helps to draw out moisture. Next, rinse and drain any liquid from the sliced eggplant, then pat dry before cooking.

If the meat sauce looks a little bit too sloppy when I am making lasagne, I add a little flour to thicken it up a little, which helps, I find.

Soak the lasagne sheets in a single layer in boiling water for 5 mins. (Although the packet says no pre-cook, I find soaking improves the texture.)

Eggplant is about 80 to 90 percent water, so when you put them in the oven they need space to evaporate all that water and caramelize properly," says Covarrubias. Give them a toss halfway through the cooking process to make sure they're cooked evenly, too.

The oil still left in the eggplant tissues contributes to the soft, buttery texture that's so appealing. Oil also carries the essence of added herbs and spices, so that eggplant dishes can become rich with the aromas and heady flavors of onions, peppers, anchovies, parsley, garlic, and lemon juice.

Is eggplant good for blood pressure? ›

So now, in addition to my meds, if my pressure goes up, I eat a little eggplant. That works every time! A: Japanese researchers noted that eggplant is rich in acetylcholine, a neurotransmitter with an effect on blood pressure.

When looking at the exterior of the eggplant, check the stem and cap. Both should be green and fresh-looking. If they are starting to fade in color, that's an indicator that the vegetable may be spoiling. You'll also want to toss the eggplant if there is any mold on the stem or cap.

It's likely just been exposed to air and is experiencing enzymatic browning. An eggplant with brown spots is not safe to eat if it contains bugs or mold or exhibits other signs of spoilage. It should be thrown out.

Eggplants do not store well for long periods of time. Without refrigeration, eggplants can be stored in a cool, dry place for 1 or 2 days. If you don't intend to eat the eggplant within 2 days, it should be refrigerated.

This is really about water content, not flavor. Eggplant contains a lot of water, and there can be plenty left after baking or grilling. If you then make a mashed/pureed spread like this, that water could make it a lot more liquid than you want.

The sauce could be too watery. The noodles can be holding on to water. The vegetables are releasing excess moisture. If you are using ricotta be careful of the moisture it can add.

Eggplant is about 80 to 90 percent water, so when you put them in the oven they need space to evaporate all that water and caramelize properly," says Covarrubias. Give them a toss halfway through the cooking process to make sure they're cooked evenly, too.

It's essential to wait at least 30 minutes before cutting the eggplant Parm or it will ooze out everywhere and seem watery. It needs time to set up after baking. This Eggplant Parmesan tastes even better the next day because it has time for all of the flavors to meld together.