Description
Eggplant Lasagna is a wholesome and satisfying twist on the classic dish that brings together layers of tender roasted eggplant, rich marinara sauce, creamy ricotta cheese, and gooey mozzarella. This delicious vegetarian lasagna delivers all the comfort you crave with fewer carbs and a bounty of flavor. Perfect for family gatherings or cozy weeknight dinners, this recipe ensures that every guest—whether vegetarian or meat-lover—leaves the table happy. Plus, it’s easy to prepare and can be made ahead for ultimate convenience. Dive into this delightful layered eggplant dish and experience a healthy yet indulgent meal!
Ingredients
Scale
- 3 medium eggplants
- 15 ounces ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 3 cups marinara sauce
- 1 large egg
- Olive oil, salt, and herbs (oregano, basil)
Instructions
- Preheat your oven to 400°F (200°C).
- Slice eggplants into ¼-inch rounds, sprinkle with salt, and let sit for 20 minutes. Pat dry.
- Drizzle olive oil over eggplant slices and roast for 20-25 minutes until golden.
- In a mixing bowl, combine ricotta cheese, egg, half of the Parmesan cheese, oregano, basil, and black pepper; mix well.
- In a baking dish, layer marinara sauce at the bottom followed by roasted eggplant, ricotta mixture, and mozzarella cheese. Repeat layers until ingredients are used up.
- Finish with marinara sauce topped with remaining mozzarella and Parmesan.
- Cover with foil and bake for 25 minutes; uncover and bake for another 15-20 minutes until bubbly.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (180g)
- Calories: 290
- Sugar: 5g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 55mg