Eggplant Lasagna is a delightful dish that replaces pasta sheets with thinly sliced eggplant layers, creating a lighter and gluten-free version of the classic lasagna. It’s packed with rich flavors from marinara sauce, cheese, and savory roasted eggplant.

Eggplant Lasagna

A tasty and comforting lasagna made with layers of thinly sliced roasted eggplant, marinara sauce, a creamy cheese filling, and baked to perfection.

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Prep Time 30

Cook Time 30

Course Main Course

Cuisine Italian

Equipment

oven
parchment paper
paper towels
aluminum foil

Ingredients

large eggplants, thinly sliced lengthwise
salt
oliveoil
marinara sauce
ricotta cheese
mozzarella cheese
garlic
oregano
salt and pepper
basil leaves

Instructions

Preheat the oven to 400°F (200°C). Line baking sheets with parchment paper.
Place the thinly sliced eggplant on paper towels and sprinkle both sides lightly with salt. Let them sit for about 15-20 minutes to release excess moisture. This process helps reduce bitterness.
Pat the eggplant slices dry with paper towels to remove excess moisture. Brush both sides of the eggplant slices with olive oil and arrange them in a single layer on the prepared baking sheets.
Roast the eggplant slices in the preheated oven for 15-20 minutes or until they are tender and slightly golden. Remove from the oven and set aside.
In a mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, minced garlic, dried oregano, dried basil, salt, and pepper. Mix until well combined.
Spread a thin layer of marinara sauce on the bottom of a baking dish.Place a layer of roasted eggplant slices on top of the sauce, slightly overlapping to cover the bottom of the dish.
Spread a portion of the cheese mixture over the eggplant layer, followed by another layer of marinara sauce.Repeat the layers: eggplant slices, cheese mixture, and marinara sauce, until all ingredients are used, finishing with a layer of marinara sauce on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Remove the foil and bake for an additional 10-15 minutes or until the top is lightly golden.
Once done, remove from the oven and let it cool for a few minutes. Garnish with chopped fresh basil leaves, if desired, before serving.

SOURCE: MY RECIPE JOINT

Video

Notes

You can customize the cheese mixture by adding chopped fresh herbs like parsley or thyme.
To reduce moisture in the eggplant slices further, you can grill or pan-fry them instead of roasting.

Enjoy this Eggplant Lasagna, a flavorful and satisfying dish that's perfect for those looking for a lighter or gluten-free alternative to traditional lasagna

Nutrition

Serving: 700g

Keyword egg plant lasagna

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