Description
A hearty and flavorful twist on traditional lasagna, made with layers of roasted eggplant, rich tomato sauce, creamy ricotta, and melted mozzarella cheese. A cozy, comforting dish perfect for weeknight dinners or family gatherings.
Ingredients
- 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 2 cups ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Arrange eggplant slices on a baking sheet, brush lightly with olive oil, and season with salt and pepper. Roast for 20 minutes, flipping halfway, until tender.
- In a bowl, mix ricotta, egg, Parmesan cheese, and Italian seasoning until combined.
- Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish.
- Layer roasted eggplant slices, ricotta mixture, marinara sauce, and mozzarella cheese. Repeat layers until ingredients are used up, finishing with marinara and mozzarella on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15 minutes, until cheese is golden and bubbly.
- Let rest for 10 minutes before slicing. Garnish with fresh basil or parsley.
Notes
- For extra flavor, grill the eggplant instead of roasting.
- Make it heartier by adding ground beef, sausage, or lentils to the marinara sauce.
- This dish can be made ahead and refrigerated for up to 2 days before baking.
- Leftovers freeze well for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Italian