Eggplant Lasagna
This satisfying dinner falls somewhere between lasagna and eggplant parmigiana, and we dare say it might even surpass both? Alright, alright, they're all fantastic, but we absolutely adore the delectable layers of tender eggplant in this particular recipe. It offers comfort and is ideal for serving a large group. Furthermore, it's a perfect addition to your Meatless Monday menu rotation.While you may be tempted to skip the step of salting the eggplant as mentioned in step 2, it's actually beneficial as it helps extract excess moisture from the lasagna and prevents the final dish from becoming overly watery. Additionally, allowing the lasagna to cool for at least 10 minutes is crucial for proper setting. Leftovers can be refrigerated for up to 5 days and are best reheated in the oven at 400°.
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. dried oregano
- Freshly ground black pepper
- 1 25-oz. jar marinara
- 16 oz. whole milk ricotta
- 1/2 c. freshly grated Parmesan
- 1 large egg
- 1/4 c. chopped fresh parsley, plus more for garnish
- 4 c. shredded mozzarella
Instructions
- Preheat oven to 400°.
- 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. Pat salted sides with paper towel. Flip, season again, and let sit for another 20 minutes. Pat dry with paper towel.
- 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.
- In a medium bowl, combine ricotta, Parmesan, egg and parsley. Season with salt and pepper.
- 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.
- Cover with foil and bake for 35 minutes. If desired, remove foil and broil until golden on top, 1 to 2 minutes. Let cool 10 minutes, then garnish with parsley and serve.
Tried this recipe?Let us know how it was!