Description
A delicious Eggplant Lasagna recipe that layers roasted eggplant with a savory meat sauce, creamy ricotta cheese, and gooey mozzarella, baked to perfection.
Ingredients
Scale
Eggplant:
- 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
- 1 tablespoon salt
- 2 tablespoons olive oil
Meat Sauce:
- 1 pound ground beef or Italian sausage
- 3 cloves garlic, minced
- 1 small onion, diced
- 3 cups marinara sauce
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Cheese Mixture:
- 1 1/2 cups ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Garnish:
- Fresh basil for garnish (optional)
Instructions
- Prepare Eggplant: Salt eggplant slices, let sit, pat dry, and roast.
- Make Meat Sauce: Brown meat, cook with garlic, onion, marinara, and seasonings.
- Prepare Cheese Mixture: Mix ricotta with egg.
- Assemble: Layer sauce, eggplant, cheese mixture, and repeat.
- Bake: Top with cheeses and bake until golden and bubbly.
- Serve: Let rest before garnishing with basil and serving.
Notes
- For a vegetarian version, omit the meat and add extra veggies.
- Eggplant can be grilled for added flavor.
- Use a mandoline for evenly sliced eggplant.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 7g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 75mg
