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Eggplant Lasagna Recipe

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★★★★★

4.7 from 148 reviews

A delicious and healthy Eggplant Lasagna that swaps traditional pasta for tender slices of eggplant. This flavorful casserole layers sautéed marinara sauce, creamy ricotta mixture, and melted mozzarella cheese, baked to golden perfection. Perfect for a gluten-free and vegetarian-friendly dinner.

Ingredients

Scale

Eggplant Preparation

  • 2 medium eggplants, about 6” to 8″ long
  • Kosher salt, for seasoning

Sauce

  • 1 tbsp extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 yellow onion, chopped
  • 2 tsp dried oregano
  • Freshly ground black pepper, to taste
  • 1 25-oz jar marinara sauce

Cheese Mixture

  • 16 oz whole milk ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1 large egg
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • Salt and freshly ground pepper, to taste

Topping

  • 4 cups shredded mozzarella cheese
  • Additional Parmesan cheese for topping

Instructions

  1. Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the lasagna later.
  2. Prepare Eggplant Slices: Trim the ends of the eggplants and slice them thinly, about 1/4 inch thick. Lay the slices on a cooling rack and season both sides generously with kosher salt. Let sit for 20 minutes, then pat dry with paper towels. Flip the slices, re-season with salt, and let them sit for an additional 20 minutes before patting dry again to eliminate excess moisture and bitterness.
  3. Make the Sauce: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add chopped onions and dried oregano, season with salt and pepper, and cook until onions turn translucent. Pour in the marinara sauce and warm through for a few minutes, stirring occasionally to combine flavors.
  4. Prepare Cheese Mixture: In a medium bowl, combine whole milk ricotta, grated Parmesan, one large egg, and chopped parsley. Season the mixture with salt and freshly ground pepper. Mix well until smooth and uniform.
  5. Assemble the Lasagna: In a 9″ x 13″ casserole dish, spread a thin layer of the marinara sauce at the bottom. Arrange a single layer of the salted eggplant slices over the sauce. Spread a layer of the ricotta cheese mixture on top, followed by a layer of shredded mozzarella. Repeat these layers until all ingredients are used, finishing with a top layer of eggplant, marinara sauce, mozzarella, and a sprinkle of Parmesan cheese to create a golden crust.
  6. Bake: Cover the casserole dish with foil and bake in the preheated oven for 35 minutes. For a bubbly and golden brown top, remove the foil and broil the lasagna for an additional 1 to 2 minutes, watching closely to avoid burning.
  7. Rest and Serve: Let the lasagna cool for 10 minutes after baking to allow it to set. Garnish with chopped fresh parsley before serving. Enjoy your delicious eggplant lasagna warm.

Notes

  • Salting the eggplant helps reduce bitterness and moisture, resulting in a firmer texture when baked.
  • You can substitute fresh oregano for dried, using about 1 tablespoon fresh.
  • For a richer sauce, add a splash of red wine when sautéing onions and garlic.
  • If you prefer a spicier lasagna, add red pepper flakes to the marinara sauce while warming.
  • Letting the lasagna rest before serving ensures cleaner slices and better flavor melding.

Keywords: Eggplant Lasagna, Gluten-Free Lasagna, Vegetarian Lasagna, Healthy Italian Dinner, Low-Carb Lasagna

Find it online: https://bitesizedbenny.com/eggplant-lasagna-recipe/