Description
A delicious twist on traditional lasagna, using eggplant instead of pasta for a healthier and flavorful option.
Ingredients
Scale
- 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
- 2 tbsp olive oil
- Salt & pepper to taste
- 2 cups marinara sauce
- 15 oz ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried basil
Instructions
- Preheat the oven to 375°F (190°C).
- Brush the eggplant slices with olive oil and season with salt and pepper.
- Arrange the slices on a baking sheet and roast in the oven for about 25 minutes until tender.
- In a bowl, mix the ricotta cheese with oregano, basil, and a pinch of salt.
- In a baking dish, spread a layer of marinara sauce, followed by a layer of eggplant slices, then add a layer of the ricotta mixture, and sprinkle with mozzarella.
- Repeat the layers until all ingredients are used, finishing with marinara sauce and topping with remaining mozzarella and Parmesan cheese.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes until cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
Garnish with fresh herbs like basil or parsley. You can enhance flavors with ingredients like crushed red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg
Keywords: lasagna, eggplant, vegetarian, healthy recipe, Italian