Eggplant Lasagna
If you’re looking for a comforting yet healthy twist on a classic favorite, this Eggplant Lasagna is just the dish to bring to your dinner table.
Equipment
- Baking Dish
- Mixing Bowl
- Skillet
- Baking Sheet
Ingredients
Vegetables
- 2 pounds Eggplants Sliced lengthwise into ½ inch slices
- 8 ounces Mushrooms Sliced
Cheese Mixture
- 1.5 cups Ricotta Cheese 1 container
- 1 egg Egg
- 1.5 cups Shredded Mozzarella Cheese Divided
- 0.75 cups Shredded Parmesan Cheese Divided
Seasonings
- 1.5 teaspoons Kosher Salt
- 1 teaspoon Dried Oregano
- 0.5 teaspoon Ground Black Pepper
Sauce
- 2 cups Marinara Sauce
- 3 tablespoons Olive Oil Divided
- 3 cloves Garlic Minced
Garnish
- to taste Fresh Basil For garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the eggplants lengthwise into ½-inch thick slices and lay them out on a large baking sheet. Brush or drizzle 2 tablespoons of olive oil over the slices and sprinkle with 1 teaspoon of kosher salt.
- Bake the eggplant slices for about 20 minutes until they are tender and just starting to brown, flipping halfway through.
- In a mixing bowl, combine the ricotta cheese, thawed and drained spinach, the egg, 1 cup of the shredded mozzarella cheese, ½ cup of the parmesan cheese, dried oregano, and black pepper. Stir until well combined.
- In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and minced garlic, sautéing until browned and tender, about 5-7 minutes.
- Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. Layer eggplant slices, half of the cheese mixture, more marinara sauce, and repeat until all ingredients are used, ending with a final layer of eggplant topped with marinara sauce and remaining cheeses.
- Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for another 15-20 minutes until the cheese is bubbly and golden brown.
- Let the lasagna rest for about 10-15 minutes before serving.
Notes
Make sure to salt the eggplant and let it sit for a little while before baking to remove excess moisture and bitterness. You can also experiment with different cheeses or add other vegetables for variety.