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Eggplant Lasagna

Eggplant Lasagna
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A delicious and simple Eggplant Lasagna recipe perfect for a quick, healthy dinner. This comforting dish layers tender roasted eggplant slices with rich tomato sauce, creamy ricotta, mozzarella, and parmesan cheese, infused with fresh herbs. It provides an indulgent lasagna experience without traditional pasta, making it light, vegetarian-friendly, and naturally gluten-free.

Ingredients

Scale

Vegetables & Herbs

  • 2 large eggplants, sliced into 1/4-inch thick rounds
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • Fresh basil leaves, chopped (1/4 cup plus extra for garnish)
  • Fresh oregano, chopped (1 tablespoon)

Cheeses

  • 1 1/2 cups ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese

Sauces & Oils

  • 3 cups marinara or tomato sauce (store-bought or homemade)
  • 3 tablespoons olive oil (for roasting and sautéing)

Seasonings

  • Salt (to taste and for salting eggplant)
  • Black pepper (to taste)

Instructions

  1. Prepare the Eggplant: Slice the eggplant into roughly 1/4-inch thick rounds. Lay the slices on a baking sheet and sprinkle them with salt. Let sit for 30 minutes to draw out bitterness and excess moisture, then pat dry with paper towels. Brush each slice lightly with olive oil and season with pepper. Roast in a preheated oven at 400°F (200°C) for about 20 minutes until tender and slightly golden.
  2. Make the Sauce: While the eggplant roasts, heat olive oil in a pan over medium heat. Sauté the chopped onion and minced garlic until soft and fragrant, about 5 minutes. Pour in the tomato sauce, add chopped fresh basil and oregano, then simmer gently for 10-15 minutes to meld the flavors.
  3. Assemble the Layers: Spread a spoonful of tomato sauce evenly on the bottom of a baking dish. Layer roasted eggplant slices on top. Add dollops of ricotta cheese over the eggplant, then sprinkle with mozzarella and parmesan cheese. Repeat the layering process until all ingredients are used, finishing with a generous cheese topping.
  4. Bake to Perfection: Bake the assembled lasagna in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the cheese is bubbly and golden on top. Remove from oven and let cool for 10 minutes before serving to allow the layers to set.

Notes

  • Salting the eggplant before roasting reduces bitterness and moisture, preventing sogginess.
  • Use fresh basil and oregano for the brightest flavor.
  • Balance the quantity of ricotta and mozzarella to keep creaminess without overpowering the eggplant.
  • Pre-roasting eggplant ensures a tender texture without sogginess in the lasagna.
  • Let the lasagna rest after baking for easier slicing and better layer cohesion.

Nutrition

Keywords: Eggplant lasagna, healthy lasagna, vegetarian lasagna, gluten-free, low-carb lasagna, baked eggplant, Italian dinner, easy weeknight meal

Find it online: https://marybaking.com/eggplant-lasagna/