Eggplant Lasagna Recipe
User Reviews
4.8
Eggplant Lasagna Recipe
Description
The Eggplant Lasagna Recipe features lengthwise slices of eggplant lightly salted and roasted until tender and pliable, forming the base layers. The filling combines ricotta cheese, mozzarella, Parmesan, spinach, garlic, oregano, parsley, basil, and seasoning beaten with an egg to bind it. Layers of eggplant alternate with the cheese mixture and prepared pasta sauce.
Baking at moderate oven temperatures develops a melted, golden cheese crust while infusing the dish with fresh herb flavors. The texture is tender with creamy, slightly firm cheese pockets and a hint of garlic and oregano seasoning. This dish is suitable as a main entrée or a substantial side and offers an option for those limiting pasta.
Salting the eggplant before roasting enhances flavor and reduces bitterness, but should be followed by thorough drying to avoid excess moisture. The lasagna can be prepared ahead by roasting eggplant and mixing filling in advance. Leftovers reheat well in a moderate oven covered, maintaining texture. Freezing is not recommended due to potential sogginess from moisture changes.
Ingredients
- 2 to 3 eggplant sliced lengthwise into ½-inch thick slices (about 12 slices, about 1 ½ pounds
- extra virgin olive oil
- kosher salt
- 1 egg large
- 1 ricotta cheese 15-oz tub, part-skim
- 1 ½ cup mozzarella cheese divided, part-skim
- ½ cup Parmesan Cheese divided, grated
- 3 garlic minced, cloves
- 1 teaspoon oregano dried
- 10 oz spinach thawed and fully dried (wring out all the water, frozen
- 1 cup parsley packed chopped fresh
- ½ cup basil ⅔ ounce, packed chopped fresh
- black pepper to your liking
- 2 cups pasta sauce Homemade or store-bought, prepared, of choice
Instructions
- Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes (if you don't have the time, this step can be optional).
- Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.
- Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).
- While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.
- Remove the eggplant from the oven. Lower the heat to 375 degrees F.
- Prepare a 9 x 13-inch baking dish. Pour a bit of the pasta sauce (about ½ cup or so) and spread it out into one layer. Lay a few eggplant slices (anywhere from 4 to 6 and it’s fine if they overlap a bit). Spread 1/2 of the ricotta filling, then spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan.
- Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.
- Let the lasagna rest for 10 minutes before cutting and serving.
Notes
- Salting the eggplant slices is optional but enhances flavor and texture; be sure to dry them thoroughly after salting.
- You can roast the eggplant and prepare the cheese filling up to one day ahead; keep refrigerated separately and assemble before baking.
- Leftover lasagna stores in the refrigerator for up to 4 days; reheat covered in a 350°F oven.
- Freezing is not recommended due to changes in eggplant texture and moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 12.1g | 4% |
| Protein | 10.3g | 21% |
| Fat | 4.2g | 6% |
| Saturated Fat | 2.2g | 11% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1.1g | 6% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 31.9mg | 11% |
| Sodium | 417.6mg | 17% |
| Potassium | 438.1mg | 9% |
| Fiber | 3.9g | 16% |
| Sugar | 5.7g | 11% |
| Vitamin A | 3.564IU | 0% |
| Vitamin C | 12.9mg | 14% |
| Calcium | 260.8mg | 26% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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