Eggplant Lasagna

Yields1 Serving
Prep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 mins
 2 Medium Eggplants, About 6" to 8" Long
 Kosher Salt
 1 tbsp Extra-Virgin Olive Oil
 3 Cloves Garlic, Minced
 1 Yellow Onion
 2 tsp Oregano
 Freshly Ground Black Pepper
 25 oz Jar Marinara
 16 oz Whole Milk Ricotta
 ½ c. Freshly Grated Parmesan
 1 Large Egg
 ¼ c. Chopped Fresh Parsley, Plus More for Garnish
 4 c. Shredded Mozzarella
1

Preheat oven to 400°.

2

Cut ends of eggplants and slice thinly, about 1/4” thick. Lay slices on a cooling rack and season with salt. Let sit for 20 minutes. Flip, season again, and let sit for another 20 minutes. Pat dry with paper towels.

3

In a large skillet over medium heat, heat oil. Sauté garlic for 1 minute, then add onions and oregano. Season with salt and pepper and cook until onions are translucent. Add marinara and cook until warmed through.

4

In a medium bowl, combine ricotta, Parmesan, egg and parsley. Season with salt and pepper.

5

In a 9"-x-13" casserole dish, spread a thin layer of marinara sauce, a single layer of eggplant “noodles", a layer of ricotta mixture, then a layer of mozzarella; repeat layers. Top last layer of eggplant with marinara sauce, mozzarella, and Parmesan.

6

Cover with foil and bake for 35 minutes, then garnish with parsley and serve.

Ingredients

 2 Medium Eggplants, About 6" to 8" Long
 Kosher Salt
 1 tbsp Extra-Virgin Olive Oil
 3 Cloves Garlic, Minced
 1 Yellow Onion
 2 tsp Oregano
 Freshly Ground Black Pepper
 25 oz Jar Marinara
 16 oz Whole Milk Ricotta
 ½ c. Freshly Grated Parmesan
 1 Large Egg
 ¼ c. Chopped Fresh Parsley, Plus More for Garnish
 4 c. Shredded Mozzarella

Directions

1

Preheat oven to 400°.

2

Cut ends of eggplants and slice thinly, about 1/4” thick. Lay slices on a cooling rack and season with salt. Let sit for 20 minutes. Flip, season again, and let sit for another 20 minutes. Pat dry with paper towels.

3

In a large skillet over medium heat, heat oil. Sauté garlic for 1 minute, then add onions and oregano. Season with salt and pepper and cook until onions are translucent. Add marinara and cook until warmed through.

4

In a medium bowl, combine ricotta, Parmesan, egg and parsley. Season with salt and pepper.

5

In a 9"-x-13" casserole dish, spread a thin layer of marinara sauce, a single layer of eggplant “noodles", a layer of ricotta mixture, then a layer of mozzarella; repeat layers. Top last layer of eggplant with marinara sauce, mozzarella, and Parmesan.

6

Cover with foil and bake for 35 minutes, then garnish with parsley and serve.

Eggplant Lasagna

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