Classic Italian Eggplant Lasagna
A traditional Italian dish featuring layers of eggplant, lasagna, and rich tomato sauce.
Ingredients
- ●2 medium eggplantsliced into 1/4-inch thick rounds
- ●8-10 sheets lasagna noodlesdried
- ●1 cup ricotta cheesewhole milk
- ●1 cup parmesan cheesegrated
- ●2 cups marinara saucehomemade or store-bought
- ●2 tablespoons olive oilfor brushing eggplant
- ●1 teaspoon saltfor seasoning
- ●1/4 cup fresh basilchopped for garnish
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Brush eggplant slices with olive oil and season with salt. Roast in the oven for 20-25 minutes or until tender.
- 3
Cook lasagna noodles according to package instructions. Drain and set aside.
- 4
In a large bowl, combine ricotta cheese, parmesan cheese, and a pinch of salt. Mix well.
- 5
Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish. Arrange 4 lasagna noodles on top.
- 6
Spread half of the ricotta mixture over the noodles, followed by half of the roasted eggplant slices.
- 7
Repeat the layers: marinara sauce, noodles, ricotta mixture, and eggplant slices.
- 8
Top with the remaining marinara sauce and sprinkle with parmesan cheese.
- 9
Cover the baking dish with aluminum foil and bake for 30 minutes.
- 10
Remove the foil and continue baking for an additional 10-15 minutes or until the cheese is melted and bubbly.
- 11
Let the lasagna rest for 10-15 minutes before slicing and serving. Garnish with chopped fresh basil.