There are times when I like to make meatless dishes that are hearty and filling and this Eggplant Lasagna is just the ticket. Passing off meatless dishes for my meat loving family isn’t easy but when I make this dish, they don’t even miss the meat. I often serve it with some crusty garlic bread on the side. Here’s how to make it:
Start by taking 2 medium sized eggplants and peel and thinly slice them length wise about an 1/8 inch thick.
Salt & pepper both sides of each slice and lay them on a paper towel lined sheet pan and cover with another paper towel on top. Allow eggplant slices to sit for at least 15 minutes before using. Press down on the paper towels to absorb any moisture, the salt helps to release the water from the eggplant.
In the meantime, open 1-28 oz. can of fire roasted crushed tomatoes and strain off any extra water through a strainer and then place in a bowl.
To the bowl of crushed tomatoes add 1/4 cup of dried parsley, 1 tsp. dried oregano, 1 tsp. dried basil, 1 tsp. garlic powder, 1 Tbl. olive oil, 1/2 cup of parmesan breadcrumbs, and 1/4 cup of parmesan cheese. Mix well to combine and set aside.
In a separate bowl, mix together 2 cups of ricotta cheese, 1/2 cup grated mozzarella (or cheese blend), 1/4 cup dried parsley, 1/4 cup parmesan cheese, 1 tsp. garlic powder, and 1 large egg. Mix well to combine and set aside.
Preheat oven to 400 degrees and spray a 9x7x 2.5-inch backing dish with cooking spray.
Place a small amount of sauce on the bottom of the baking dish and line with some of the prepared eggplant slices.
Spread a thin layer of sauce over the eggplant and dot with tablespoons full of the ricotta mixture.
Continue layering until you get to just below the edge of the dish making the final layer, a layer of sauce. You want to leave a little room to add mozzarella later after it has baked for a while.
Cover with foil and place on a foil line baking sheet. This helps prevent spills in the oven and makes it easier to remove the baking dish when it’s hot. Bake in a preheated 400-degree oven for 50-60 minutes or until the eggplant is tender when tested with a knife.
When eggplant is tender remove the foil, top with the remaining 1/2 cup of mozzarella or cheese blend, and place back into the oven and bake for another 5-10 minutes to melt the cheese. I often use a blend of mozzarella and cheddar cheeses.
When cheese is melted, remove from oven and sprinkle with freshly chopped parsley and allow to cool at least 15 minutes before serving. Note* As with most lasagnas, it is better when it has had time to cool and set up. It can be easily reheated in the oven or microwave.
Add more freshly chopped parsley just before serving. Enjoy and happy cooking!
Prep Time: 40 min
Cooking Time: 50-70 min
Difficulty: Easy
Servings: 4-6
Ingredients: Bake @ 400 degrees 9x7x2.5 baking dish
2 medium eggplants peeled & sliced 1/8 thick lengthwise
salt & pepper for eggplant
1 28 oz. can fire roasted crushed tomatoes strained
1/2 cup dried parsley flakes divided (1/4 for sauce, 1/4 for ricotta)
1 tsp. dried oregano
1 tsp. dried basil
2 tsp. garlic powder divided (1 tsp. for sauce, 1 tsp. for ricotta)
1 Tbl. olive oil
1/2 cup dried parmesan breadcrumbs
1/2 cup parmesan cheese (1/4 cup for sauce, 1/4 cup for ricotta)
2 cups ricotta cheese
2 cups grated mozzarella or cheese blend, divided (1 cup for ricotta, 1 cup for lasagna)
1 large egg
Freshly chopped parsley for garnish
cooking spray