Eggplant Lasagna
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
50 mins
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Total Time
1 hr 20 mins
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Servings
8
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Course
Main Course
Eggplant Lasagna
Description
Eggplant Lasagna features vertical slices of eggplant that are salted to draw out moisture, then roasted until tender and golden brown. This preparation prevents the final dish from becoming watery. The filling consists of ricotta cheese mixed with a beaten egg, grated Parmesan, grated garlic, dried oregano, lemon zest, sea salt, and freshly ground black pepper, giving a flavorful and creamy layer.
The lasagna is assembled by layering marinara sauce, roasted eggplant slices, the ricotta mixture, and repeating these layers. The top is finished with shredded mozzarella, additional Parmesan, and a sprinkle of red pepper flakes. Baking melds the layers into a rich savory dish with a balance of creamy cheese and tender eggplant.
Serve this lasagna hot, garnished with fresh basil leaves for a bright herbal note. It works well as a satisfying vegetarian main course. The roasting and layering technique ensures distinct textures and flavors while minimizing excess moisture.
Ingredients
- 2 to 3 eggplant 4 pounds, stemmed and sliced vertically into ¼-inch-thick planks, large
- salt sea salt
- extra-virgin olive oil for drizzling
- 1½ cups marinara sauce
- 2 cups mozzarella cheese grated
- ¼ cup Parmesan Cheese grated
- red pepper flakes for sprinkling
- basil for garnish, fresh leaves
Filling
- 2 cups ricotta cheese 16 ounces, whole milk
- 1 egg beaten, large
- ¼ cup Parmesan Cheese grated
- 2 garlic grated, cloves
- 1 teaspoon oregano dried
- 1 teaspoon lemon zest
- ½ teaspoon salt sea salt
- black pepper freshly ground
Instructions
- Preheat the oven to 425°F and line three large baking sheets with parchment paper. Arrange the eggplant planks in a single layer on clean kitchen towels and sprinkle with salt. Set aside for 20 minutes to draw moisture out of the eggplant.
- Pat the eggplant dry and transfer to the prepared baking sheets. Drizzle generously with olive oil, toss to coat, and arrange in a single layer on the baking sheets. Roast for 20 to 25 minutes, or until tender and golden brown, flipping the eggplant and rotating the pans halfway through.
- Meanwhile, make the filling: In a large bowl, stir together the ricotta, egg, Parmesan, garlic, oregano, lemon zest, salt, and pepper.
- Brush a 9x13-inch or similar baking dish with olive oil and spread ½ cup of the marinara sauce on the bottom. Cover with a layer of the roasted eggplant slices, then top with half the ricotta mixture and dot with another ½ cup of the marinara. Repeat with another layer of eggplant, the remaining ricotta mixture, and the remaining ½ cup marinara. Top with a final layer of eggplant, then sprinkle the mozzarella and Parmesan cheeses on top.
- Bake for 30 minutes, or until the cheese on top is browned and bubbling. Let stand for 30 minutes. Sprinkle with red pepper flakes and garnish with fresh basil. Slice and serve.
User Reviews
Overall Rating
4.9
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