If you’re looking for a delicious and comforting dish, Roasted Eggplant Lasagna might just become your new favorite recipe. This hearty meal is perfect for cozy nights or gatherings with family and friends. With layers of roasted eggplant, rich marinara sauce, and creamy cheese, it’s a delightful twist on traditional lasagna that will satisfy all your cravings!
Roasted Eggplant Lasagna
Take a look at this beautiful dish before diving into the recipe. It’s as pleasing to the eyes as it is to the palate!
Ingredients
- 2 medium eggplants, sliced into thin rounds
- Salt, for sweating the eggplant
- Olive oil, for brushing
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Pepper, to taste
Instructions
Here’s how to bring this mouthwatering Roasted Eggplant Lasagna to life:
- Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange the sliced eggplants on the prepared baking sheet in a single layer. Sprinkle salt over the top and let them sit for about 30 minutes to sweat. This will draw out excess moisture and bitterness from the eggplant.
- After 30 minutes, pat the eggplant slices dry with paper towels. Brush both sides with olive oil and arrange them back on the baking sheet. Roast in the oven for about 25-30 minutes or until golden brown and soft. Remove and let cool slightly.
- In a mixing bowl, combine the ricotta cheese, egg, oregano, basil, and pepper. Stir until well mixed.
- In a baking dish, start layering the lasagna. Begin with a layer of marinara sauce, followed by a layer of roasted eggplant, then a layer of the ricotta mixture. Sprinkle some mozzarella and Parmesan cheese on top. Repeat the layers until all ingredients are used, finishing with a final layer of sauce and cheese on top.
- Cover the baking dish with aluminum foil (to prevent over-browning) and bake in the preheated oven for 30 minutes. Then uncover and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
- Once done, let the lasagna cool for about 10-15 minutes before slicing. This will help the layers set. Serve hot and enjoy your delicious homemade roasted eggplant lasagna!
This recipe not only showcases the incredible flavors of eggplant but also offers a satisfying alternative to the classic pasta lasagna. Give it a try, and savor each bite!