Description
Indulge in a delicious serving of Eggplant Lasagna, a hearty vegetarian dish that layers roasted eggplant with rich marinara sauce, creamy ricotta, and gooey mozzarella cheese. This comforting meal is perfect for family dinners or special gatherings, showcasing an irresistible combination of flavors and textures that will leave everyone impressed. Easy to prepare and packed with wholesome ingredients, this lasagna offers a satisfying alternative to traditional recipes without compromising on taste. Elevate your dining experience by serving it alongside a fresh salad or warm garlic bread.
Ingredients
Scale
- 2 large eggplants
- 2 cups marinara sauce
- 15 ounces ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil leaves (optional)
Instructions
- Preheat the oven to 400°F (200°C). Slice the eggplants into ¼-inch rounds and sprinkle with salt. Let sit for 30 minutes to draw out moisture, then rinse and pat dry.
- Drizzle olive oil over the eggplant slices and roast in the oven for 25-30 minutes until tender and lightly browned.
- In a mixing bowl, combine ricotta cheese, one egg, oregano, basil, and pepper. Mix well.
- In a baking dish, layer marinara sauce, roasted eggplant, half of the ricotta mixture, shredded mozzarella, then repeat layers until all ingredients are used, finishing with marinara and remaining cheeses on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until bubbly and golden.
- Let cool for 10 minutes before slicing; garnish with fresh basil if desired.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 5g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 65mg