Eggplant Lasagna
Ingredients
The eggplant
-
2
large
eggplants, sliced lengthwise ¾-inch thick
-
3 ½
tablespoons
extra virgin olive oil, divided
-
1 ½
teaspoons
kosher salt, divided
-
½
teaspoon
ground black pepper, divided
The sauce
-
16
ounces
sliced cremini mushrooms
-
3
cloves
garlic, minced
-
½
teaspoon
dried oregano
-
1
24-ounce can
prepared marinara-style pasta sauce
The cheese mixture
-
1
15-ounce container
part-skim ricotta cheese
-
1
10-ounce package
frozen chopped spinach, thawed
-
½
cup
grated Parmesan, divided
-
1
large
egg
-
1
cup
shredded part-skim mozzarella cheese
Herbs
-
2
tablespoons
chopped fresh basil, thyme, or parsley
Instructions
- Preheat the oven to 400°F and prepare baking sheets and a baking dish with nonstick spray.
- Arrange eggplant slices on the baking sheets, brush with olive oil, and season with salt and pepper.
- Roast the eggplant for about 25 minutes until soft and golden, then reduce the oven temperature to 350°F.
- In a skillet, sauté mushrooms in remaining olive oil until soft, then add garlic, salt, and oregano, cooking for an additional 2 minutes.
- Stir in the marinara sauce with the mushroom mixture.
- In a bowl, mix ricotta, ¼ cup Parmesan, egg, and remaining salt and pepper, then fold in the spinach.
- Layer half of the mushroom sauce in the baking dish, followed by eggplant slices, the ricotta mixture, more eggplant, and the remaining sauce.
- Top with mozzarella and remaining Parmesan, then bake for 25 to 30 minutes until bubbly.
- Let it rest for 5 to 10 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
224
Total fat
15g
Total carbohydrates
14g
Total protein
12g
Sodium
731mg
Cholesterol
47mg
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