Name: Eggplant Lasagna
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 8 servings
Cuisine: American
Ingredients: . Eggplant; 2 to 3 large eggplants (Stemmed and sliced vertically into ¼-inch-thick planks); Sea salt; Extra-virgin olive oil (For drizzling); 1½ cups marinara sauce; 2 cups grated mozzarella cheese; ¼ cup grated Parmesan cheese; Red pepper flakes (For sprinkling); Fresh basil leaves (For garnish); . Filling; 2 cups whole milk ricotta cheese; 1 large egg (Beaten); ¼ cup grated Parmesan cheese; 2 cloves garlic (Grated); 1 teaspoon dried oregano; 1 teaspoon lemon zest; ½ teaspoon sea salt; Freshly ground black pepper

Get ready to indulge in a hearty and flavorful Eggplant Lasagna that’s sure to impress! This dish layers roasted eggplant with a creamy ricotta filling and a medley of cheeses, creating a comforting meal that everyone will love.

Cooking Tips

This part’s so satisfying: roasting the eggplant brings out its natural sweetness and adds depth to the dish. Don't skip the resting time after baking — it makes slicing much easier!

Favorite Parts

Fresh basil on top adds a burst of flavor, and the gooey cheese is just divine. Trust me, you’ll love it!

Ingredients

Instructions

Prepare the Eggplant:
Step 1

Preheat the oven to 425°F and line three large baking sheets with parchment paper. Arrange the eggplant planks in a single layer on clean kitchen towels and sprinkle with salt. Set aside for 20 minutes to draw moisture out of the eggplant.
Step 2

Pat the eggplant dry and transfer to the prepared baking sheets. Drizzle generously with olive oil, toss to coat, and arrange in a single layer on the baking sheets. Roast for 20 to 25 minutes, or until tender and golden brown, flipping the eggplant and rotating the pans halfway through.
Make the Filling:
Step 3

Meanwhile, make the filling: In a large bowl, stir together the ricotta, egg, Parmesan, garlic, oregano, lemon zest, salt, and pepper.
Assemble the Lasagna:
Step 4

Brush a 9x13-inch or similar baking dish with olive oil and spread ½ cup of the marinara sauce on the bottom. Cover with a layer of the roasted eggplant slices, then top with half the ricotta mixture and dot with another ½ cup of the marinara. Repeat with another layer of eggplant, the remaining ricotta mixture, and the remaining ½ cup marinara. Top with a final layer of eggplant, then sprinkle the mozzarella and Parmesan cheeses on top.
Step 5

Bake for 30 minutes, or until the cheese on top is browned and bubbling. Let stand for 30 minutes. Sprinkle with red pepper flakes and garnish with fresh basil. Slice and serve.

Nutrition

Calories: 400, Fat: 25g, Carbs: 30g, Protein: 20g

Cooking techniques

Roasting the eggplant brings out its sweetness and enhances the texture, making it a delicious alternative to traditional pasta.

Variations or substitutions

Try adding sautéed mushrooms or spinach to the filling for extra flavor and nutrients. You could also use a different cheese blend if you prefer!

Storage tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven for the best texture!

Notes

Gluten-free and vegetarian-friendly, this Eggplant Lasagna is perfect for a crowd or meal prep!