Eggplant Lasagna is a delightful twist on the classic Italian dish, replacing traditional lasagna noodles with thinly sliced eggplant. This vegetarian version is not only delicious but also a great way to incorporate more vegetables into your diet. The layers of eggplant, marinara sauce, and cheese create a hearty and satisfying meal that will please even the most devout meat lovers.
Ingredients for Eggplant Lasagna:
- 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
- Salt, for sweating the eggplant
- Olive oil, for brushing the eggplant slices
- 3 cups marinara sauce
- 1 1/2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
How to Make Eggplant Lasagna:
- Preheat the oven to 375°F (190°C).
- Place the eggplant slices in a single layer on a baking sheet lined with paper towels. Sprinkle salt over the slices and let them sit for about 30 minutes to draw out excess moisture.
- After 30 minutes, pat the eggplant slices dry with paper towels to remove the salt and moisture.
- Brush both sides of the eggplant slices with olive oil and place them on a baking sheet. Bake in the preheated oven for about 15-20 minutes, or until the slices are tender.
- In a medium bowl, mix together the ricotta cheese, 1 cup of mozzarella cheese, 1/4 cup of Parmesan cheese, basil, parsley, oregano, garlic powder, salt, and pepper.
- Spread 1/2 cup of marinara sauce in the bottom of a 9×13-inch baking dish. Layer half of the eggplant slices over the sauce.
- Spread half of the cheese mixture over the eggplant slices, then top with 1 cup of marinara sauce.
- Repeat the layers with the remaining eggplant slices, cheese mixture, and marinara sauce.
- Sprinkle the remaining mozzarella and Parmesan cheeses over the top of the lasagna.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Let the lasagna cool for a few minutes before slicing and serving.
About the Main Ingredients:
- Eggplant: Eggplant is a versatile vegetable that adds a meaty texture to this lasagna. It’s rich in fiber and antioxidants, making it a healthy alternative to traditional lasagna noodles.
- Marinara Sauce: The marinara sauce adds flavor and moisture to the lasagna. You can use store-bought or homemade marinara sauce for this recipe.
- Ricotta Cheese: Ricotta cheese is creamy and mild, adding a smooth texture to the lasagna. It pairs well with the other cheeses and adds richness to the dish.
- Mozzarella Cheese: Mozzarella cheese is gooey and melty, giving the lasagna that classic cheesy pull. It adds a mild flavor that complements the other ingredients.
- Parmesan Cheese: Parmesan cheese is sharp and salty, adding depth of flavor to the lasagna. It’s often used in Italian cooking for its bold taste.
