Name: Baked Italian Eggplant Lasagna
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 2 large eggplants, sliced into 1/4-inch rounds; Salt, for sweating the eggplant; 1/4 cup olive oil; 1 onion, finely chopped; 3 cloves garlic, minced; 1 pound ground beef or turkey (optional for non-vegetarians); 1 can (28 ounces) crushed tomatoes; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon red pepper flakes (optional, for spice); Salt and pepper to taste; 15 ounces ricotta cheese; 1 large egg; 1/4 cup grated Parmesan cheese; 2 cups shredded mozzarella cheese; Fresh basil leaves, for garnish

Description

A hearty and comforting lasagna made with roasted eggplant, creamy ricotta, and gooey mozzarella, perfect for family dinners or entertaining guests.

Ingredients

Scale

2 large eggplants, sliced into 1/4-inch rounds
Salt, for sweating the eggplant
1/4 cup olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 pound ground beef or turkey (optional for non-vegetarians)
1 can (28 ounces) crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional, for spice)
Salt and pepper to taste
15 ounces ricotta cheese
1 large egg
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
Fresh basil leaves, for garnish

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Instructions

Preheat your oven to 375°F (190°C). Arrange the eggplant slices in a single layer on a baking sheet, sprinkle with salt and let sit for 20-30 minutes, then rinse and pat dry.
Brush both sides of the eggplant slices with olive oil and roast for 25 minutes until tender and golden.
In a skillet, heat olive oil, sauté onion and garlic until translucent. If using meat, add it and cook until browned, then drain excess fat.
Stir in the crushed tomatoes, oregano, basil, red pepper flakes, and season with salt and pepper. Let simmer for 15-20 minutes.
In a mixing bowl, combine ricotta cheese, egg, and Parmesan cheese.
In a baking dish, spread a thin layer of tomato sauce, layer roasted eggplant, half of the ricotta mixture, and mozzarella. Repeat layers finishing with sauce and mozzarella.
Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 15 minutes until bubbly and golden.
Let cool slightly before slicing and garnish with fresh basil leaves.

Notes

Allow lasagna to sit for 10-15 minutes after baking for better slicing. Explore variations with different cheeses or spices to suit your taste.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 6g
Sodium: 450mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 20g
Cholesterol: 50mg