Easy Eggplant Lasagna (Print Version)
# Ingredients:
01 -
3 large eggplants, sliced 1/4 inch thick.
02 -
32 ounces whole milk ricotta cheese.
03 -
16 ounces mozzarella cheese, shredded.
04 -
1 cup Parmesan cheese, freshly grated.
05 -
2 large eggs.
06 -
3 cups marinara sauce.
07 -
1/4 cup fresh basil, chopped.
08 -
4 cloves garlic, minced.
09 -
2 tablespoons Italian seasoning.
10 -
2 tablespoons extra virgin olive oil.
11 -
Salt and black pepper to taste.
# Instructions:
01 -
Salt eggplant slices and let sit 30 minutes. Rinse and pat dry.
02 -
Brush with oil and roast at 400°F for 20-25 minutes until golden.
03 -
Combine ricotta, eggs, 1/2 cup Parmesan, garlic, Italian seasoning, and half the basil.
04 -
Layer marinara, eggplant, ricotta mixture, and mozzarella. Repeat layers.
05 -
Cover and bake at 375°F for 45 minutes, then uncovered 10-15 minutes until golden.
06 -
Let rest 15-20 minutes before serving.
# Notes:
01 -
Can be assembled ahead.
02 -
Naturally gluten-free.
03 -
Low-carb alternative to traditional lasagna.