Eggplant Lasagna
Ingredients
The eggplant
-
2 to 3
large
Italian eggplants
-
4
pounds
eggplant
-
Sea salt
-
Extra-virgin olive oil
The sauce and toppings
-
1½
cups
marinara sauce
-
2
cups
grated mozzarella cheese
-
¼
cup
grated Parmesan cheese
-
Red pepper flakes
-
Fresh basil leaves
The cheese filling
-
2
cups
whole milk ricotta cheese
-
1
large
egg
-
¼
cup
grated Parmesan cheese
-
2
cloves
garlic
-
1
teaspoon
dried oregano
-
1
teaspoon
lemon zest
-
½
teaspoon
sea salt
-
Freshly ground black pepper
Instructions
- Preheat the oven to 425°F and line three large baking sheets with parchment paper.
- Slice the eggplant into ¼-inch-thick planks and sprinkle with salt, letting it sit for 20 minutes to draw moisture.
- Pat the eggplant dry, drizzle with olive oil, and roast for 20 to 25 minutes until tender and golden brown.
- In a bowl, mix the ricotta, beaten egg, Parmesan, garlic, oregano, lemon zest, salt, and pepper to create the filling.
- Brush a baking dish with olive oil and spread ½ cup of marinara sauce on the bottom.
- Layer the roasted eggplant slices, half the cheese filling, and another ½ cup of marinara sauce.
- Repeat the layers with the remaining ingredients, finishing with a layer of eggplant topped with mozzarella and Parmesan.
- Bake for 30 minutes until the cheese is browned and bubbling, then let it stand for 30 minutes before serving.
- Garnish with red pepper flakes and fresh basil before slicing and serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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