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Eggplant Parmesan Lasagna

Eggplant Parmesan Lasagna
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Eggplant Parmesan Lasagna is a delicious and hearty dish that combines layers of tender eggplant, rich tomato sauce, creamy cheese, and lasagna noodles. This recipe offers a vegetarian twist on a classic Italian favorite, perfect for a comforting meal.

Ingredients

Scale
  • 1 large eggplant, sliced into 1/4-inch rounds
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 12 lasagna noodles, cooked al dente
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/2 cup shredded mozzarella cheese, plus more for topping
  • 1/4 cup chopped fresh parsley

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Arrange eggplant slices on baking sheets. Brush lightly with olive oil and bake for 15-20 minutes, flipping halfway, until tender and lightly browned. Set aside.
  3. In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  4. Stir in crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally.
  5. In a medium bowl, combine ricotta cheese, egg, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, and parsley. Mix well.
  6. Spread a thin layer of tomato sauce on the bottom of the prepared baking dish.
  7. Arrange a layer of cooked lasagna noodles over the sauce.
  8. Spread half of the ricotta mixture over the noodles.
  9. Top with half of the baked eggplant slices.
  10. Spoon one-third of the remaining tomato sauce over the eggplant.
  11. Repeat layers: noodles, remaining ricotta mixture, remaining eggplant, and another third of the tomato sauce.
  12. Finish with a final layer of noodles, the remaining tomato sauce, and sprinkle generously with additional Parmesan and mozzarella cheese.
  13. Cover with aluminum foil and bake for 30 minutes.
  14. Remove foil and bake for an additional 15-20 minutes, or until cheese is bubbly and lightly browned.
  15. Let stand for 10 minutes before serving.

Notes

  • Salting and draining the eggplant before baking can reduce bitterness and excess moisture.
  • Feel free to add other vegetables like bell peppers or spinach to the sauce for extra flavor and nutrients.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • This dish freezes well. Assemble the lasagna, cover tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.

Nutrition

Find it online: https://kitchenvan.com/eggplant-parmesan-lasagna/