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.
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.
Notes
- Serve alongside a fresh salad or warm garlic bread.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 70mg
Keywords: Eggplant Lasagna, Vegetarian Lasagna, Italian Cuisine