Eggplant Lasagna Recipe
Introduction
Eggplant lasagna offers a delicious, lighter twist on the classic Italian favorite by replacing noodles with tender slices of eggplant. This dish layers savory marinara, creamy ricotta, and melty mozzarella for a comforting meal perfect for family dinners or special occasions.
Ingredients
- 2 medium eggplants, about 6″ to 8″ long
- Kosher salt
- 1 tbsp. extra-virgin olive oil
- 3 cloves garlic, minced
- 1 yellow onion
- 2 tsp. dried oregano
- Freshly ground black pepper
- 1 25-oz. jar marinara
- 16 oz. whole milk ricotta
- 1/2 cup freshly grated Parmesan
- 1 large egg
- 1/4 cup chopped fresh parsley, plus more for garnish
- 4 cups shredded mozzarella
Instructions
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: Cut off the ends of the eggplants and slice them into 1/4-inch thick rounds. Lay the slices on a cooling rack and sprinkle kosher salt over them. Let sit for 20 minutes to draw out moisture, then pat dry with paper towels. Flip the slices, salt again, and let sit another 20 minutes before patting dry once more.
- Step 3: In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for 1 minute until fragrant. Add the chopped yellow onion and dried oregano, season with salt and freshly ground black pepper, and cook until the onion is translucent. Stir in the marinara sauce and heat through.
- Step 4: In a medium bowl, mix together the ricotta, grated Parmesan, egg, and chopped parsley. Season with salt and pepper to taste.
- Step 5: In a 9″x13″ casserole dish, spread a thin layer of the marinara sauce. Arrange a single layer of eggplant slices over the sauce, then spread some of the ricotta mixture, followed by a layer of shredded mozzarella. Repeat these layers until ingredients are used, finishing with a top layer of eggplant, marinara, mozzarella, and a sprinkle of Parmesan.
- Step 6: Cover the dish with foil and bake for 35 minutes. For a golden browned top, remove the foil and broil for 1 to 2 minutes. Let the lasagna cool for 10 minutes before garnishing with fresh parsley and serving.
Tips & Variations
- Salting the eggplant slices helps reduce bitterness and prevents excess moisture from making the lasagna watery.
- For a richer flavor, try adding cooked ground beef or Italian sausage between layers.
- Use fresh oregano instead of dried for a brighter herb taste.
- Swap ricotta for cottage cheese if you prefer a lighter texture.
Storage
Store leftover eggplant lasagna covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make eggplant lasagna ahead of time?
Yes, you can assemble the lasagna a day ahead and refrigerate it before baking. Just cover tightly with foil and bake when ready.
How do I prevent the eggplant from being soggy?
Salting the eggplant slices and letting them sit drains excess water, which helps avoid sogginess. Patting them dry thoroughly before layering is essential.
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Eggplant Lasagna Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious and comforting Eggplant Lasagna that replaces traditional pasta with thinly sliced eggplants, layered with a rich marinara sauce, creamy ricotta mixture, and melted mozzarella cheese. This baked Italian-inspired casserole is perfect for a satisfying vegetarian meal.
Ingredients
Scale
Eggplant Preparation
- 2 medium eggplants, about 6” to 8″ long
- kosher salt
Sauce
- 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
Cheese Mixture
- 16 oz. whole milk ricotta
- 1/2 cup freshly grated Parmesan cheese, plus extra for topping
- 1 large egg
- 1/4 cup chopped fresh parsley, plus more for garnish
Additional
- 4 cups shredded mozzarella cheese
Instructions
- Preheat the oven: Set your oven temperature to 400°F (200°C) to prepare for baking the lasagna.
- Prepare the eggplant slices: Trim the ends of the eggplants and slice them into 1/4-inch thick rounds. Arrange them on a cooling rack and sprinkle generously with kosher salt. Let the slices sit for 20 minutes to draw out moisture. Then, pat the salted sides dry with paper towels, flip them over, season again with salt, and let sit another 20 minutes. Pat dry once more to remove excess moisture.
- Make the marinara sauce: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the chopped onion and dried oregano, season with salt and freshly ground black pepper, and cook until the onion becomes translucent. Pour in the jar of marinara sauce and warm it through over medium heat.
- Prepare the ricotta mixture: In a medium bowl, combine the ricotta cheese, grated Parmesan, large egg, and chopped fresh parsley. Season with salt and pepper to taste, mixing until smooth and well incorporated.
- Assemble the lasagna: In a 9″ x 13″ casserole dish, start with a thin layer of the warm marinara sauce. Arrange a single layer of the eggplant slices on top, spreading an even layer of the ricotta mixture over them, then sprinkle with shredded mozzarella. Repeat these layers, finishing with a final layer of eggplant topped with marinara sauce, mozzarella, and a sprinkle of Parmesan cheese.
- Bake the lasagna: Cover the dish with foil and bake in the preheated oven for 35 minutes. For a golden, bubbly top, remove the foil and broil for 1 to 2 minutes, watching closely to prevent burning.
- Rest and garnish: Allow the lasagna to cool for 10 minutes to help it set. Garnish with additional chopped fresh parsley before serving.
Notes
- Salting the eggplant slices helps reduce bitterness and excess moisture, which prevents the lasagna from becoming watery.
- You can substitute the marinara sauce with homemade tomato sauce for a fresher taste.
- For a vegan version, substitute ricotta and mozzarella with plant-based cheese alternatives and omit the egg.
- Letting the lasagna rest before serving helps the layers firm up for cleaner slices.
- Broiling at the end is optional but recommended for a nicely browned cheesy crust.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Eggplant Lasagna, Vegetarian Lasagna, Italian Casserole, Baked Eggplant Recipe, Meatless Lasagna
