Home>Recipe>The Ultimate Eggplant Lasagna Recipe to Satisfy Your Pasta Cravings
Recipe
The Ultimate Eggplant Lasagna Recipe to Satisfy Your Pasta Cravings
Published: April 1, 2024
This eggplant lasagna is my go-to comfort food. Roasted eggplant slices layered with rich marinara, creamy ricotta, and gooey cheese, it's a hearty dish that always hits the spot.
(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Alright, let's talk eggplant lasagna. I'm about to share an ultimate recipe that's been my secret weapon for pasta cravings, without the usual carbs. Imagine layers of tender eggplant, tangy marinara sauce, creamy ricotta, and gooey mozzarella. Sounds amazing, right? Trust me, once you've tasted this, you'll wonder where it's been all your life. Stick with me, folks. You definitely need to try this one.
Ingredients for Eggplant Lasagna
- Eggplants: Sliced thinly and roasted, they provide a hearty and flavorful base for the lasagna, adding a meaty texture.
- Marinara sauce: The tangy and rich sauce brings a burst of tomato flavor, binding all the layers together deliciously.
- Ricotta cheese: Creamy and mild, it adds a luscious texture and a subtle tanginess to the lasagna layers.
- Mozzarella cheese: Melts beautifully, creating that gooey, cheesy goodness that everyone loves in a lasagna dish.
- Parmesan cheese: Adds a sharp and salty kick, enhancing the overall savory profile of the lasagna.
- Garlic: Infuses a deep, aromatic flavor into the dish, complementing the other ingredients with its pungent taste.
- Dried oregano: Its earthy and slightly bitter taste elevates the overall flavor profile, adding a hint of Mediterranean flair.
- Dried basil: Brings a sweet and slightly peppery flavor, enhancing the herbaceous notes in the lasagna.
When layering the lasagna, try adding a thin layer of grilled zucchini between the eggplant slices for an extra depth of flavor and texture.
Essential Tools for Making Eggplant Lasagna
- Baking dish: For layering the ingredients and baking the lasagna to perfection.
- Chef's knife: To slice the eggplant and prepare all the ingredients with precision.
Frequently Asked Questions About Eggplant Lasagna
Serves: 6 people
Preparation time: 30 minutes
Cooking time: 45 minutes
Total time: 1 hour 15 minutes
Ingredients:
- 2 large eggplants, sliced thinly
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil
Instructions:
- Preheat the oven to 375°F (190°C).
- Brush the eggplant slices with olive oil and season with salt and pepper. Roast in the oven for 15-20 minutes until tender.
- In a bowl, mix the ricotta cheese, garlic, oregano, basil, salt, and pepper.
- In a baking dish, spread a layer of marinara sauce, followed by a layer of roasted eggplant slices.
- Spread half of the ricotta mixture over the eggplant, then sprinkle with mozzarella and Parmesan cheese.
- Repeat the layers – marinara sauce, eggplant, ricotta mixture, and cheeses.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until bubbly and golden.
- Let it rest for 10 minutes before serving.
Nutritional value:
Per Serving in Calories: 320 kcal | Carbohydrates: 20 g | Protein: 15 g | Total Fat: 20 g | Saturated Fat: 10 g | Trans Fat: 0 g | Monounsaturated Fat: 7 g | Polyunsaturated Fat: 2 g | Cholesterol: 50 mg | Sodium: 700 mg | Dietary Fiber: 5 g | Sugar: 8 g | Calcium: 300 mg | Potassium: 500 mg | Iron: 2 mg | Vitamin A: 800 µg | Vitamin C: 15 mg
Tips for Making Eggplant Lasagna Ahead of Time
Make Ahead Instructions
- Prepare the eggplant lasagna as instructed but do not bake.
- Cover the dish tightly with foil and refrigerate for up to 2 days.
- When ready to bake, remove from the fridge, let it sit at room temperature for 30 minutes, then bake as directed.
Freezing Instructions
- Assemble the eggplant lasagna but do not bake.
- Wrap the dish well in plastic wrap and foil to prevent freezer burn.
- Freeze for up to 3 months.
- When ready to eat, thaw overnight in the refrigerator, then bake according to the recipe instructions.
