Eggplant Lasagna
Serves 6
30 mins prep
40 mins cook
70 mins total
Eggplant Lasagna combines roasted eggplant with herby ricotta, spinach, and melty cheese for a cozy, noodle-free twist on classic lasagna.
0 servings
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1. Season eggplant slices with salt and let sit for 20–30 minutes. 2. Preheat oven to 400°F. Pat eggplant dry, brush with olive oil, and arrange on a sheet pan. Roast for 15–20 minutes until tender. 3. In a bowl, beat the egg. Add ricotta, 1 cup mozzarella, ¼ cup Parmesan, garlic, oregano, spinach, parsley, basil, salt, and pepper. Mix well. 4. Reduce oven to 375°F. Spread ½ cup sauce in a greased 9×13 dish. 5. Layer eggplant slices, half the ricotta mixture, and a thin layer of sauce. Repeat layers. 6. Finish with the remaining sauce, remaining ½ cup mozzarella, and remaining ¼ cup Parmesan. 7. Cover with foil and bake for 15–20 minutes. Uncover and bake for 10–20 minutes more until bubbly and golden. 8. Rest for 10 minutes, then slice and serve.
