Eggplant Lasagna
A comforting and flavorful lasagna made with layers of roasted eggplant, marinara sauce, and a creamy cheese blend, perfect for any family meal.
Ingredients
For the Eggplant
- 2 medium medium-sized eggplants, sliced into 1/4-inch rounds Thick slices provide a heartier texture.
For the Lasagna
- 2 cups marinara sauce (store-bought or homemade)
- 2 cups ricotta cheese Creamy base for the lasagna layers.
- 1 cup shredded mozzarella cheese For multiple layers.
- 1/2 cup grated Parmesan cheese For topping the lasagna.
- 1 large egg Acts as a binder for the cheese mixture.
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Fresh basil for garnish (optional) Adds flavor and color.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Place the sliced eggplant on a baking sheet and drizzle with olive oil. Sprinkle with salt and let it sit for about 15 minutes to draw out moisture.
- Bake the eggplant slices for about 20 minutes or until they are slightly golden and tender. Remove from the oven and set aside.
- In a bowl, combine the ricotta cheese, egg, garlic powder, oregano, salt, and pepper. Mix well until creamy and smooth.
Assembly
- In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the eggplant slices over the sauce. Add half of the ricotta mixture on top and spread it out evenly. Sprinkle with one-third of the mozzarella cheese.
- Repeat the layers with the remaining marinara sauce, eggplant, ricotta mixture, and another third of mozzarella cheese. Top with a final layer of marinara sauce, grated Parmesan, and any remaining mozzarella cheese.
Baking
- Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes or until the top is golden brown and bubbly.
- Let the lasagna sit for about 10 minutes before slicing to make it easier to serve. Garnish with fresh basil if desired.
Notes
For best results, keep your eggplant slices thick and drain well after salting. You can customize the cheese by mixing in cottage cheese or feta for a twist. Store leftovers in an airtight container for up to 3-4 days.