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Eggplant Parmesan Lasagna

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A hearty and delicious combination of eggplant Parmesan and lasagna, layered with ricotta, marinara, and mozzarella.

Ingredients

Scale
  • 2 large eggplants, sliced into 1/4-inch rounds
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 15 oz ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil, chopped
  • 4 cups marinara sauce
  • 3 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese for topping

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Sprinkle salt on the eggplant slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
  3. Brush the eggplant slices with olive oil and arrange them on a baking sheet. Roast for 20 minutes, flipping halfway through, until golden brown.
  4. In a bowl, combine ricotta cheese, egg, 1/2 cup Parmesan, and chopped basil. Mix until smooth.
  5. Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish.
  6. Layer half of the roasted eggplant over the sauce, followed by half of the ricotta mixture, and a third of the mozzarella cheese.
  7. Repeat the layers with the remaining eggplant, ricotta mixture, and another third of the mozzarella.
  8. Top with the remaining marinara sauce and sprinkle the rest of the mozzarella and 1/2 cup Parmesan cheese on top.
  9. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until bubbly and golden.
  10. Let it cool for 10 minutes before slicing and serving.

Notes

Serve hot with a green salad and bread. Can be stored in the refrigerator for up to 3 days.

Nutrition

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

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