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Eggplant Lasagna Recipe

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★★★★★

4.6 from 105 reviews

This Eggplant Lasagna is a delicious and hearty vegetarian alternative to traditional lasagna, featuring tender slices of salted and baked eggplant layered with a savory marinara sauce, creamy ricotta cheese mixture, and gooey melted mozzarella. This comforting casserole is perfect for a satisfying dinner and is packed with classic Italian flavors.

Ingredients

Scale

Eggplant Preparation

  • 2 medium eggplants, about 6” to 8″ long
  • Kosher salt

Sauce and Filling

  • 1 tbsp. extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 yellow onion, chopped
  • 2 tsp. dried oregano
  • Freshly ground black pepper, to taste
  • 1 25-oz. jar marinara sauce
  • 16 oz. whole milk ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese, plus more for topping
  • 1 large egg
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 4 cups shredded mozzarella cheese

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the lasagna.
  2. Prepare the Eggplant Slices: Trim the ends off the eggplants and slice them thinly, about 1/4 inch thick. Lay the slices on a cooling rack and generously season both sides with kosher salt. Let them sit for 20 minutes to draw out moisture. Pat the salted sides dry with paper towels, flip them over, season again with salt, and let sit for another 20 minutes. Finally, pat dry with paper towels to remove excess moisture.
  3. Sauté Aromatics and Heat Sauce: In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped onion and dried oregano, season with salt and freshly ground black pepper. Cook until the onions become translucent, about 5-7 minutes. Pour in the marinara sauce and cook until warmed through, stirring occasionally.
  4. Mix the Ricotta Filling: In a medium bowl, combine the whole milk ricotta, grated Parmesan cheese, large egg, and chopped fresh parsley. Season the mixture with salt and black pepper to taste, and mix well until creamy and smooth.
  5. Assemble the Lasagna: In a 9″ x 13″ casserole dish, start by spreading a thin layer of the marinara sauce on the bottom. Add a single layer of eggplant slices (acting as lasagna noodles), followed by a layer of the ricotta cheese mixture, and then sprinkle a layer of shredded mozzarella cheese. Repeat these layers until all ingredients are used, ending with a top layer of eggplant slices topped with marinara sauce, shredded mozzarella, and a sprinkle of Parmesan cheese.
  6. Bake the Lasagna: Cover the casserole dish with foil and bake in the preheated oven for 35 minutes, allowing the cheese to melt and the flavors to meld.
  7. Broil for a Golden Top: If desired, remove the foil and broil the lasagna for 1 to 2 minutes to achieve a golden, bubbly top. Watch carefully to prevent burning.
  8. Rest and Serve: Let the lasagna cool for 10 minutes before garnishing with additional fresh parsley. Slice and serve warm for a comforting meal.

Notes

  • Salting the eggplant helps remove bitterness and excess moisture, which prevents a soggy lasagna.
  • You can substitute marinara sauce with your favorite tomato sauce or homemade sauce for personalized flavor.
  • For a lighter version, use part-skim ricotta and reduced-fat mozzarella cheese.
  • Allowing the lasagna to rest after baking helps it set and makes slicing easier.
  • Fresh herbs like basil could be added for extra flavor in the sauce or as a garnish.
  • The broil step is optional but recommended for a nicely browned cheese crust.

Keywords: eggplant lasagna, vegetarian lasagna, baked eggplant recipe, Italian casserole, meatless dinner

Find it online: https://kitchenbynora.com/eggplant-lasagna-recipe/