Eggplant Lasagna

 


Eggplant Lasagna


2-3 large eggplants.  Approximately 4 lbs 

Salt

Extra virgin olive oil

1 ½ cups marinara sauce

2 cups mozzarella cheese

½ cup Parmesan cheese

3 tbsp torn fresh basil leaves

Optional: Red pepper flakes


Filling:

2 cups (16 0z.) whole milk ricotta cheese

1 large egg, beaten

¼ cup grated Parmesan cheese

2 cloves of garlic finely chopped

1 tsp oregano

¼ tsp each salt and pepper


Preheat the oven to 425 degrees.  Line 2-3 baking sheets with foil. Slice eggplant into ½ inch rounds,  Arrange the slices of eggplant in 1 layer on the baking sheets and sprinkle with salt. Set aside for 20 minutes to draw the moisture out of the eggplant.  


After 20 minutes, pat the eggplant rounds with a paper towel to remove the moisture and excess salt.


Drizzle the eggplant with extra virgin olive oil, toss to coat both sides.  


Roast for 20-25 minutes. Or until the edges are golden and the eggplant is tender.


Flip the eggplant over half way through roasting.


Make the filling while the eggplant is roasting. In a mixing bowl, stir the ricotta cheese, egg, parmesan cheese, garlic, oregano, salt and pepper together.

Spray a 9x13 baking dish with nonstick spray.  Add ½ cup of marinara sauce to the bottom of the baking dish.


Cover with a layer of eggplant.  Top with half the filling mixture.

Dot the top of the mixture with another half cup of marinara sauce.


Repeat with another layer of eggplant, the remaining filling mixture, and top with another half cup of marinara.


Add  a final layer of eggplant and top with mozzarella cheese and parmesan cheese.


Bake for 30-35 minutes until it is bubbly and the cheese on top is browned.  

Sprinkle lasagne with red pepper flakes and torn basil.



Comments

  1. AnonymousSeptember 12, 2024 at 1:05 PM

    I saw you prepare this on Atl&Co today. I can’t wait to try this recipe. Did you live I the Atlanta area in early 2000

    ReplyDelete

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