Ever find yourself wishing for a lasagna that’s a bit lighter but still packed with flavor? Let’s talk about our eggplant lasagna. This recipe uses thinly sliced eggplant instead of pasta, making it a healthy delight for the taste buds. Let’s get started!
Ingredients:
- 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
- Salt, to draw out moisture from the eggplant
- 3 cups marinara sauce, store-bought or homemade
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Olive oil, for brushing
Instructions:
- Preheat your oven to 375°F.
- Place the eggplant slices on a layer of paper towels and sprinkle both sides with salt. Let them sit for about 10-15 minutes. Pat dry.
- Brush with olive oil and bake on a sheet for 20-25 minutes until softened.
- In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, egg, basil, oregano, and garlic powder.
- In a 9×13 inch dish, layer marinara sauce, baked eggplant, and half the ricotta mixture; repeat.
- Top with remaining mozzarella.
- Cover with foil, bake for 25 minutes, then uncover and bake for 10 more minutes.
- Let sit for 10 minutes before serving.
