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–+ servings

Eggplant Lasagna

A delicious and hearty eggplant lasagna layered with rich marinara sauce, creamy ricotta, and melty mozzarella, perfect for a comforting meal.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 large eggplants sliced into 1/4 inch rounds
  • 1 teaspoon salt for sweating the eggplant
  • 2 tablespoons olive oil for brushing the eggplant
For the Marinara Sauce
  • 1 tablespoon olive oil for sautéing
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 can crushed tomatoes 28 ounces
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon sugar to balance acidity
For the Cheese Mixture
  • 15 ounces ricotta cheese preferably whole milk
  • 1 large egg beaten
  • 1 cup fresh spinach chopped
  • 1 cup mozzarella cheese shredded
  • 1/2 cup parmesan cheese grated
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

Prepare the Eggplant
  1. Slice the eggplants into 1/4 inch rounds. Sprinkle salt over the slices and place them in a colander. Let them sit for about 30 minutes to sweat out excess moisture and bitterness.
  2. After 30 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels. This step helps to remove the salt and any bitterness.
  3. Preheat your oven to 400°F (200°C). Brush both sides of the eggplant slices with olive oil and place them on a baking sheet. Roast in the preheated oven for about 20 minutes, flipping halfway through, until they are tender and slightly golden.
Make the Marinara Sauce
  1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
  2. Add the minced garlic and sauté for another minute until fragrant. Be careful not to burn the garlic as it can become bitter.
  3. Stir in the crushed tomatoes, oregano, basil, sugar, salt, and black pepper. Bring the sauce to a simmer and let it cook for about 15 minutes, stirring occasionally.
Prepare the Cheese Mixture
  1. In a mixing bowl, combine the ricotta cheese, beaten egg, chopped spinach, salt, and black pepper. Mix well until all ingredients are fully incorporated.
  2. Set aside the cheese mixture for assembly.
Assemble the Lasagna
  1. In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom. This prevents sticking and adds flavor.
  2. Layer half of the roasted eggplant slices over the sauce, followed by half of the ricotta mixture, and a third of the mozzarella cheese.
  3. Repeat the layers with the remaining eggplant, ricotta mixture, and top with the remaining marinara sauce. Finish with the remaining mozzarella and sprinkle the grated parmesan cheese on top.
Bake the Lasagna
  1. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. This helps to steam the lasagna and melt the cheese.
  2. After 25 minutes, remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.
  3. Once done, let the lasagna cool for about 10-15 minutes before slicing. This helps the layers set and makes serving easier.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 1500IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

This eggplant lasagna can be made ahead of time and stored in the refrigerator for up to 2 days before baking. You can also freeze it before baking for up to 3 months. Just thaw in the refrigerator overnight before baking.

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