Description
A delicious and satisfying dish that offers a healthier twist on traditional lasagna by using nutrient-dense eggplant instead of pasta.
Ingredients
Scale
- 2 medium eggplants, sliced thinly
- 2 cups ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 cup marinara sauce
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants and sprinkle with salt. Let them sit for 30 minutes to draw out moisture, then rinse and pat dry.
- In a bowl, combine ricotta cheese, egg, minced garlic, salt, and pepper.
- In a baking dish, spread a layer of marinara sauce on the bottom.
- Place a layer of eggplant slices on top, followed by a layer of the ricotta mixture, mozzarella, and marinara.
- Repeat the layers until all ingredients are used, finishing with marinara and a sprinkle of Parmesan on top.
- Bake in the oven for 30-35 minutes, until bubbly and golden.
- Let it cool for a few minutes before serving. Garnish with fresh basil.
Notes
This dish is freezer-friendly and can be stored in the refrigerator for 3-4 days. Make sure to properly salt and drain the eggplant to prevent excess moisture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg