Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, eggplant lasagna. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
The preparation of the eggplant makes all the difference. Some eggplant lasagna recipes ask you to grill the eggplant slices instead. While this imparts a nice smoky flavor, I find that grilling individual slices is too time-consuming; roasting is hands-off and more.
Eggplant Lasagna is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Eggplant Lasagna is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have eggplant lasagna using 9 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Eggplant Lasagna:
- Prepare 3 eggplants
- Make ready 3 tbsp olive oil
- Get to taste Salt and Pepper
- Take 2 (15 oz) cans pure tomato sauce
- Make ready 2 garlic cloves
- Make ready 2 cups whole milk ricotta cheese
- Prepare 2 eggs
- Prepare 1 1/2 cups shredded mozzarella cheese
- Take 1/2 cup freshly chopped basil (separated)
Great for a gluten-free lasagna option or just for sneaking in a healthy vegetable. People absolutely love the lasagna we. This eggplant lasagna from Delish.com is cheesy and completely meat free. Lay slices on a cooling rack and season with salt.
Steps to make Eggplant Lasagna:
- Preheat oven to 375F
- Cut eggplant into ¼” (6mm)slices. Place on parchment lined baking sheets. Drizzle both sides with olive oil and season to taste with salt and pepper.
- Bake eggplant for 7 mins each side and allow to cool (totally fine to do this part in stages as you may not be able to fit all the eggplant in your oven at once!)
- Allow eggplant to cool. Meanwhile prepare your sauce.
- In a large sauce pan, add the tomato sauce, garlic, salt and pepper to taste and red pepper flakes. Allow to simmer for 10 mins until sauce sweetens up and reduces a bit.
- Then prepare the ricotta mixture. In a medium bowl add ricotta cheese, eggs and basil.
- Then assemble your lasagna. In a large heat safe casserole pan, place a thin layer of sauce on the bottom and distribute evenly. On top place a single layer of eggplant on top of the eggplant spread 2/3 cup (160 ml) of the ricotta cheese mixture and sprinkle ¼ cup (60 ml) of shredded mozzarella cheese on top. Then add another single layer of eggplant and repeat the process creating 3 layers of “Lasagna” in total. The top layer should end with a layer of sauce and some more mozzarella cheese.
- Bake at 375F for 15-20mins until cheese is melted on top and casserole is cooked through.
- Garnish with some finely minced basil on top.
Broiled eggplant stands in for lasagna noodles in this robust dish. Satisfying, healthy eggplant lasagna with lentil marinara. Satisfying, healthy eggplant lasagna with lentil marinara. Place half of the eggplant slices on each pan, turn to coat with the oil, then arrange in a single layer. Spread the remaining tomato sauce on top and fold in the parchment to cover the lasagna.
So that’s going to wrap this up with this exceptional food eggplant lasagna recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
