Easy Eggplant Lasagna
A delightful and comforting dish blending roasted eggplant, creamy ricotta, and rich marinara sauce, proving that healthy eating can be delicious.
Servings: 6 servings
Calories: 350kcal
Ingredients
For the sauce
- 2 cups marinara sauce The star of the show, this rich, tangy sauce brings depth to each bite.
For the cheese filling
- 2 cups ricotta cheese Creamy and smooth, binding all layers together.
- 1/2 cup grated Parmesan Adds a salty, nutty kick that complements the ricotta.
- 1 1/2 cups shredded mozzarella Melty and gooey for the top layer.
- 1 tsp dried oregano Provides an Italian flair.
- 1 tsp dried basil Adds warmth and freshness.
- Salt and pepper to taste Essential seasonings.
For the eggplant
- 2 large eggplants, sliced into 1/4-inch rounds Replaces traditional pasta and adds an earthy component.
- Olive oil for brushing Enhances eggplant's natural flavors.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Brush each eggplant slice lightly with olive oil and place them on a baking sheet.
- Roast the eggplant for 15–20 minutes, or until soft and slightly golden.
- In a medium mixing bowl, combine the ricotta cheese, grated Parmesan, half of the shredded mozzarella, dried oregano, dried basil, salt, and pepper. Mix well until creamy.
Assembly
- Spread a thin layer of marinara sauce at the bottom of a baking dish.
- Layer roasted eggplant slices over the sauce, followed by a generous layer of the cheese mixture. Repeat this layering process, finishing with marinara sauce on top.
- Spread the remaining shredded mozzarella over the top layer of sauce.
Cooking
- Bake for 25–30 minutes or until bubbly and the cheese is golden.
- Let cool for a few minutes, then slice into squares for serving.
Notes
Salting the eggplant can help achieve a firmer texture but is optional. Consider adding layers of sautéed spinach, zucchini, or mushrooms for extra flavor. Feel free to experiment with different cheeses.