How Do You Make a Vegetarian Eggplant Lasagna?
Differences Between Vegan and Vegetarian Eggplant Lasagnas
Recently I prepared two eggplant lasagnas side by side. A Vegan Eggplant Lasagna and a Vegetarian Eggplant Lasagna, as I wanted to compare their tastes.
In both eggplant lasagnas I used my Vegan Tomato Sauce for All Occasions as well as a single large eggplant sliced thinly. You can, of course, use your own tomato sauce if you prefer. The only difference between the two lasagnas was the type of cheese used.
In order to avoid duplication, I recommend your reading my post on Vegan Eggplant Lasagna. You will learn there more about the process of making both eggplant lasagnas and their differences.
How Did the Vegan and Vegetarian Eggplant Lasagnas Taste?
My brother and a friend joined me for supper when I prepared the eggplant lasagnas. They found the lasagnas tasted similarly, yet they preferred the Vegetarian Eggplant Lasagna because the cheese melted much better. I enjoyed both lasagnas, yet thought the flavors stood out a little better in the Vegan Eggplant Lasagna.
Making a Choice
Why not try both eggplant lasagnas and determine your own preference? Actually, you don’t have to select one over the other. Making both the Vegan Eggplant Lasagna and Vegetarian Eggplant Lasagna at the same time is fairly easy, as they use mostly the same ingredients.
Your vegan and lactose-intolerant guests would be pleased if you serve the Vegan Eggplant Lasagna along with the Vegetarian Eggplant Lasagna. Your guests might appreciate having a choice.
Vegetarian Eggplant Lasagna
- 1 Vegan Tomato Sauce
- 1 Eggplant large sliced thinly
- 300 g Mozzarella cheese
- 100 g Parmesan cheese grated
- Peel the eggplant and slice it thinly.
- Place the eggplant slices in a colander over a bowl or in the sink. Sprinkle about a teaspoon of salt on the eggplant slices. Toss the slices in the colander. Cover with a paper towel. Leave at least one hour to let the moisture from the eggplant drain from the colander.
- Use a paper towel to rub off the salt and extra moisture from the eggplant.
- Preheat the oven to 350° F/ 170° C. Spread about one-third of the Vegan Tomato Sauce on the bottom of a deep baking dish.
- Cover the tomato sauce with a layer of eggplant slices. The slices can overlap slightly in order to cover the whole bottom surface.
- Pour some sauce over the eggplant slices so the whole layer is covered.
- Sprinkle about a third of the Mozzarella cheese on top of the tomato sauce.
- Repeat adding tomato sauce, eggplant slices and Mozzarella cheese for two more layers. On the top layer mix in the Parmesan cheese.
- Cover the baking dish with aluminum foil. Bake in the oven about 20 minutes. Uncover the baking dish and bake about 10 minutes more or until the top is golden brown. Make sure the eggplants are cooked.
- Cover the baked eggplant lasagna and let sit a few minutes before serving. There may be a little liquid on the bottom of the dish from the eggplants, but don't worry about this. The liquid will disappear when you serve leftovers. If you eat gluten you could sprinkle a little flour in the first layer of tomato sauce.
- Serve and enjoy.
- This eggplant lasagna is yummy with the Vegan Tomato Sauce but you can also substitute with another tomato sauce that you make or buy.