Description
A delightful dish that layers tender eggplant, creamy ricotta, and gooey mozzarella into a comforting meal, perfect for vegetarians and those seeking a healthy alternative to traditional pasta lasagna.
Ingredients
Scale
- 2 large eggplants
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 cups ricotta cheese
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 egg
- 2 tbsp fresh basil, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants lengthwise and sprinkle with salt; let sit for 30 minutes, then rinse and pat dry.
- Heat olive oil in a skillet over medium heat and cook eggplant slices until softened, about 5 minutes per side.
- In a bowl, mix ricotta cheese, the egg, basil, salt, and pepper until well combined.
- Spread some marinara sauce at the bottom of a baking dish, then layer eggplant, ricotta mixture, more marinara, and mozzarella. Repeat layers, finishing with marinara and mozzarella on top.
- Sprinkle Parmesan cheese over the final layer.
- Cover with foil and bake for 30 minutes, then remove foil and bake for another 15 minutes until golden and bubbly.
- Let cool for a few minutes before slicing and serving.
Notes
For extra flavor, consider roasting the eggplant instead of pan-frying. Feel free to add extra veggies or use fresh herbs for enhanced aroma.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg