Name: Rich and Flavorful Eggplant Lasagna Everyone Will Love Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 medium eggplants, sliced lengthwise into 1/4-inch slices; 2 tbsp olive oil; Salt and freshly ground black pepper, to taste; 1 1/2 cups ricotta cheese; 1 egg, lightly beaten; 1/2 cup grated Parmesan cheese; 1 tsp dried oregano; Freshly ground black pepper, to taste; 1 1/2 cups shredded mozzarella cheese; 2 cups marinara sauce (homemade or store-bought); Fresh basil, chopped (optional, for garnish)

Ingredients

2 medium eggplants, sliced lengthwise into 1/4-inch slices

2 tbsp olive oil

Salt and freshly ground black pepper, to taste

1 1/2 cups ricotta cheese

1 egg, lightly beaten

1/2 cup grated Parmesan cheese

1 1/2 cups shredded mozzarella cheese

2 cups marinara sauce (homemade or store-bought)

1 tsp dried oregano

Fresh basil, chopped (optional, for garnish)

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2: Brush the eggplant slices with olive oil and season with salt and pepper. Arrange them on the prepared baking sheet and roast for 20–25 minutes, until tender and golden. Allow them to cool slightly.

Step 3: In a bowl, combine the ricotta cheese, beaten egg, grated Parmesan, dried oregano, and a pinch of pepper. Mix until smooth and well blended.

Step 4: Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Layer half of the roasted eggplant slices over the sauce, then spread half of the ricotta mixture on top. Sprinkle with half of the shredded mozzarella and spoon over some marinara sauce. Repeat the layers, finishing with marinara sauce and mozzarella on top.

Step 5: Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 10–15 minutes, until the cheese is bubbly and golden.

Step 6: Let the lasagna rest for 10 minutes before slicing. Garnish with chopped fresh basil if desired and serve warm.

Tips & Variations

For extra flavor, add a layer of sautéed spinach or mushrooms between the eggplant and ricotta layers.

Use gluten-free marinara sauce if you need a gluten-free dish.

Roast eggplant slices ahead of time to save prep time on the day of baking.

For a richer taste, mix a little shredded mozzarella into the ricotta mixture.

Storage

Store leftover eggplant lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F (175°C) oven until heated through. You can also freeze the unbaked assembled lasagna for up to 2 months; thaw overnight in the refrigerator before baking.

FAQs

Can I substitute eggplant with zucchini?

Yes, zucchini can be used as a substitute. Slice it similarly and roast until tender before layering. Keep in mind zucchini holds more water, so layering with paper towels to absorb moisture can help prevent a watery lasagna.

Do I need to peel the eggplant?

Peeling is optional. The skin adds texture and nutrients, but if you prefer a softer texture or have older eggplants with tougher skin, peeling can improve the dish.