How to Cook Eggplant And Goat Cheese Lasagna in 15 Minutes

Updated
2 min read

Eggplant and goat cheese lasagna –Hey y’all, let’s dive into something delicious! Today, we’re whipping up a classic dish that’ll make your taste buds dance – Eggplant Lasagna! This ain’t your average lasagna; we’re switching things up with some fresh eggplant and rich goat cheese. Perfect for a family dinner or any gathering, this dish will have everyone coming back for seconds. Let’s get cooking!

Eggplant Lasagna

Check out this scrumptious eggplant lasagna, layered to perfection. It’s not only good for you, but it’s also bursting with flavor! Just look at it:

Eggplant Lasagna - In The Kitchen With April

Ingredients

  • 2 medium eggplants, sliced into rounds
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups marinara sauce
  • 1 cup goat cheese, crumbled
  • 2 cups mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon fresh basil, chopped

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Start by slicing those eggplants into rounds. Sprinkle them with salt and let them sit for about 15-20 minutes. This will help draw out the moisture and keep them from being too soggy in the dish.
  3. After your eggplants have sat, rinse them off and pat them dry with a paper towel. This step is crucial, y’all!
  4. Next, drizzle olive oil in a large skillet over medium heat. Add the eggplant slices in batches, and sauté them until they’re golden brown on both sides. This should take about 3-4 minutes per side.
  5. Once cooked, it’s time to layer! In a baking dish, spread a thin layer of marinara sauce on the bottom. Then, add a layer of sautéed eggplant, followed by a sprinkle of goat cheese and a bit of mozzarella. Repeat the layers until you run out of ingredients, finishing with a layer of mozzarella on top.
  6. Sprinkle the grated Parmesan cheese over the top and finish with some fresh basil if you like a little extra flavor.
  7. Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
  8. Let it cool for a few minutes before serving. Slice it up, grab a fork, and dig in!

This eggplant lasagna is sure to impress everyone at the table. So gather your loved ones, share some smiles, and make a night out of it. Enjoy!