Eggplant lasagna is a dish that replaces the usual usage of pasta sheets with grilled eggplant. Layers of eggplant slices are used alternately with layers of tomato sauce, cheese (such as ricotta, mozzarella, or Parmesan), vegetables, and sometimes ground meat.
I prefer getting my eggplant cooked a bit before baking The eggplant is prepared by either grilling, baking, or lightly frying before layering them into the lasagna. This dish is a low-carb or gluten-free alternative to classic lasagna while still enjoying the rich flavors and textures of the traditional Italian dish.
Eggplant lasagna recipe
Eggplant lasagna is a dish that replaces the usual usage of pasta sheets with grilled eggplant. Layers of eggplant slices are used alternately with layers of tomato sauce, cheese (such as ricotta, mozzarella, or Parmesan), vegetables, and sometimes ground meat.I prefer getting my eggplant cooked a bit before baking The eggplant is prepared by either grilling, baking, or lightly frying before layering them into the lasagna. This dish is a low-carb or gluten-free alternative to classic lasagna while still enjoying the rich flavors and textures of the traditional Italian dish.
Ingredients
- Eggplants
- Garlic minced
- Dried oregano
- Dried basil
- Salt and pepper to taste
- Olive oil
- Marinara sauce
- Mozzarella cheese
- Parmesan cheese
- Ricotta cheese
Instructions
- Make ready all your ingredients and preheat the oven. Wash and slice the eggplants lengthwise into thin slices. Sprinkle salt over the slices and let them sit for some minutes to release excess moisture.
- Pat them dry with paper towels and brush both sides of the eggplant slices with olive oil and place them on baking sheets and bake for some minutes until they look a bit golden and tender. Remove and set aside.
- Get a sizeable mixing bowl and mix well the ricotta cheese, minced garlic, dried oregano, salt, and pepper.
- Afterward, marinara sauce on the bottom of a neatly prepared baking dish and place a layer of baked eggplant slices on top of the sauce, Now spread the ricotta mixture over the eggplant layer, followed by a sprinkle of mozzarella and Parmesan cheese.
- Repeat until the other ingredients are finished
- Cover the baking dish with foil and bake for about 25 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and lightly golden.
- Allow the lasagna to cool before serving.
Video
Notes
It's essential to roast the Eggplant for Lasagna for many reasons.
Some of them are; It gives the eggplant a tender texture. It cooks out excess moisture so the lasagna doesn’t turn out watery. It concentrates and caramelizes the eggplant’s flavors.
Some of them are; It gives the eggplant a tender texture. It cooks out excess moisture so the lasagna doesn’t turn out watery. It concentrates and caramelizes the eggplant’s flavors.
Nutrition
Serving: 50g
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