Eggplant Lasagna

Whenever I think of comforting meals that warm the heart, the first dish that comes to mind is Eggplant Lasagna. Growing up, my family would gather around the table, excited for the layers of goodness that awaited us. This dish is more than just a meal; it’s a celebration of flavors, textures, and memories. The rich combination of tender eggplants, creamy ricotta, and melty mozzarella creates a delightful experience that brings everyone closer. The way the aroma fills the kitchen as it bakes is simply irresistible. I remember my grandmother teaching me how to prepare this dish, emphasizing the importance of quality ingredients and patience in the cooking process.

What You’ll Need for Eggplant Lasagna

When it comes to making Eggplant Lasagna, the ingredients are the heart and soul of the dish. Each component plays a crucial role in creating the perfect balance of flavors. From the robust crushed tomatoes to the creamy ricotta, these ingredients work in harmony to deliver a satisfying meal that everyone will love.

• 2 eggplants – The star ingredient that replaces traditional pasta, adding texture and absorbing flavors.
• 2 teaspoons kosher salt – Helps draw moisture from the eggplant and enhances flavor.
• 1 tablespoon olive oil – Adds richness and helps sauté the vegetables.
• 1 tablespoon butter – Provides a smooth, creamy texture in the sauce.
• 3 teaspoons minced garlic – Infuses the dish with aromatic flavor.
• 1 medium yellow onion, chopped – Adds sweetness and depth to the sauce.
• ½ green bell pepper, chopped – Provides a slight crunch and fresh flavor.
• 4 oz. baby Bella mushrooms, sliced – Adds earthiness and texture.
• 20 oz. crushed tomatoes – Forms the base of the savory sauce.
• 1.5 teaspoons Italian seasoning – Enhances the overall flavor with a mix of herbs.
• ½ teaspoon dried oregano – Contributes a robust herbal note.
• ½ teaspoon black pepper – Adds a touch of heat.
• ½ teaspoon salt – Balances the flavors.
• 16 oz. ricotta cheese – Creates a creamy, cheesy layer.
• 1 large egg – Helps bind the cheese mixture together.
• ½ cup Parmesan cheese – Adds a salty, nutty flavor.
• 2 cups mozzarella cheese – Melts beautifully and provides a deliciously gooey texture.
• parsley for garnish – Freshens the dish and adds color.

Making Eggplant Lasagna

Cooking the Eggplant Lasagna is a delightful journey that results in a warm, satisfying meal. Follow these steps to create your own masterpiece. Remember, patience is key to achieving that perfect texture and flavor.

1. Begin by preparing the eggplant. Trim both ends and slice the eggplant lengthwise into approximately ¼ inch slices. If you prefer, you can remove the skin, but I love the texture it provides. Layer the slices on a cooling rack placed over a baking sheet, sprinkling kosher salt on both sides. Let them sit for 30 minutes. This step is essential as it helps draw out moisture, making the eggplant less watery in the final dish.
2. As the eggplant sits, you’ll notice moisture collecting on the surface. Use a paper towel to dab it away. You can also bake the salted slices in a preheated oven at 375 degrees F for around 20 minutes, which further removes moisture and softens them.
3. While the eggplant is resting, heat a skillet over medium heat and add the olive oil and butter. Once melted, add the minced garlic, chopped onion, and bell pepper. Sauté for about 3 to 4 minutes until they are fragrant and the onion becomes translucent.
4. Next, add the sliced baby Bella mushrooms to the skillet along with the Italian seasoning, dried oregano, black pepper, and the remaining salt. Continue to sauté until the mushrooms are soft and have released their moisture, about another 5 minutes.
5. Now it’s time to add the crushed tomatoes to the skillet. Stir well to combine all the ingredients, allowing everything to heat through for about 5 to 7 minutes. Once heated, set the sauce aside.
6. In a medium mixing bowl, combine the ricotta cheese, large egg, and Parmesan cheese. Stir until mixed well and set aside.
7. Preheat your oven to 375 degrees F if you haven’t already. In a 13 x 9 inch baking dish, spread a thin layer of the tomato sauce on the bottom. Arrange 6 slices of the prepared eggplant on top of the sauce.
8. Spread half of the ricotta mixture over the eggplant slices, then sprinkle one-third of the mozzarella cheese on top. This layering process is crucial for achieving that perfect lasagna consistency.
9. Repeat the layers with another 6 slices of eggplant, the remaining ricotta mixture, and one-third of the mozzarella cheese. Now for the final layer: place the last slices of eggplant on top, spread the remaining sauce over it, and finish with the remaining mozzarella cheese.
10. Cover the baking dish with aluminum foil to prevent burning and bake for 25 minutes. After this time, remove the foil and let it bake for an additional 10 minutes to achieve a nice, bubbly top.
11. Once out of the oven, allow the Eggplant Lasagna to cool for about 10 minutes before serving. This helps the layers set, making it easier to cut and serve. Enjoy the deliciousness!

Helpful Notes about Eggplant Lasagna

This Eggplant Lasagna is sure to impress your family and friends! Here are some tips to make your experience even better.

• Storage: Store leftovers in a covered container in the fridge for up to 3 days. Reheat in the oven or microwave.
• Freezing: You can freeze individual portions. Just wrap tightly in plastic wrap and aluminum foil to prevent freezer burn.
• Pairing: This dish pairs wonderfully with a fresh garden salad or garlic bread for a complete meal.
• Serving: Serve warm with a sprinkle of fresh parsley on top for a pop of color.
• Variations: Feel free to add other vegetables like zucchini or spinach for extra nutrients.

Serve This Eggplant Lasagna With

To create a delightful dining experience with your Eggplant Lasagna, consider these serving suggestions:

• Fresh Salad: Pair with a crisp green salad dressed with lemon vinaigrette to balance the richness.
• Garlic Bread: Serve with warm garlic bread for a comforting touch.
• Wine Pairing: A fruity non-alcoholic beverage or sparkling water complements the dish nicely.
• Occasions: This lasagna is perfect for family dinners, potlucks, or casual gatherings.
• Seasonal Pairing: Enjoy this dish year-round, but it’s particularly satisfying in cooler months.
• Leftovers: Leftovers can be stored in the fridge for up to 3 days, making it a great meal prep option.

FAQ

Conclusion

In conclusion, Eggplant Lasagna is a delightful dish that offers a fresh, healthy twist on a classic favorite. Not only is it delicious, but it also brings people together around the table. I encourage you to try making it for your next family dinner or gathering. You’ll love how it impresses your guests and becomes a staple in your recipe collection!

Eggplant Lasagna

The ultimate comfort food that combines layers of roasted eggplant, creamy ricotta, and gooey mozzarella! This Eggplant Lasagna is perfect for weeknight dinners and will impress everyone at the table. Make it tonight for a delicious meal!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Course Dinner

Cuisine Italian

Servings 5 servings

Calories 380 kcal

Equipment

• Wooden Spoon
• Mixing Bowl
• Skillet
• Chef's Knife
• Baking Sheet
• Oven

Ingredients

  

• 2 eggplants
• 2 teaspoons kosher salt
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 teaspoons minced garlic
• 1 medium yellow onion, chopped
• ½ green bell pepper, chopped
• 4 oz. baby Bella mushrooms, sliced
• 20 oz. crushed tomatoes
• 1.5 teaspoons Italian seasoning
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• ½ teaspoon salt
• 16 oz. ricotta cheese
• 1 large egg
• ½ cup Parmesan cheese
• 2 cups mozzarella cheese
• parsley for garnish

Instructions

 

• Begin by preparing the eggplant. Trim both ends and slice the eggplant lengthwise into approximately ¼ inch slices. If you prefer, you can remove the skin, but I love the texture it provides. Layer the slices on a cooling rack placed over a baking sheet, sprinkling kosher salt on both sides. Let them sit for 30 minutes. This step is essential as it helps draw out moisture, making the eggplant less watery in the final dish.
• As the eggplant sits, you’ll notice moisture collecting on the surface. Use a paper towel to dab it away. You can also bake the salted slices in a preheated oven at 375 degrees F for around 20 minutes, which further removes moisture and softens them.
• While the eggplant is resting, heat a skillet over medium heat and add the olive oil and butter. Once melted, add the minced garlic, chopped onion, and bell pepper. Sauté for about 3 to 4 minutes until they are fragrant and the onion becomes translucent.
• Next, add the sliced baby Bella mushrooms to the skillet along with the Italian seasoning, dried oregano, black pepper, and the remaining salt. Continue to sauté until the mushrooms are soft and have released their moisture, about another 5 minutes.
• Now it’s time to add the crushed tomatoes to the skillet. Stir well to combine all the ingredients, allowing everything to heat through for about 5 to 7 minutes. Once heated, set the sauce aside.
• In a medium mixing bowl, combine the ricotta cheese, large egg, and Parmesan cheese. Stir until mixed well and set aside.
• Preheat your oven to 375 degrees F if you haven't already. In a 13 x 9 inch baking dish, spread a thin layer of the tomato sauce on the bottom. Arrange 6 slices of the prepared eggplant on top of the sauce.
• Spread half of the ricotta mixture over the eggplant slices, then sprinkle one-third of the mozzarella cheese on top. This layering process is crucial for achieving that perfect lasagna consistency.
• Repeat the layers with another 6 slices of eggplant, the remaining ricotta mixture, and one-third of the mozzarella cheese. Now for the final layer: place the last slices of eggplant on top, spread the remaining sauce over it, and finish with the remaining mozzarella cheese.
• Cover the baking dish with aluminum foil to prevent burning and bake for 25 minutes. After this time, remove the foil and let it bake for an additional 10 minutes to achieve a nice, bubbly top.
• Once out of the oven, allow the Eggplant Lasagna to cool for about 10 minutes before serving. This helps the layers set, making it easier to cut and serve. Enjoy the deliciousness!

Notes

• Tip 1: Store leftovers in a covered container in the fridge for up to 3 days. Reheat in the oven or microwave.
• Tip 2: You can freeze individual portions. Just wrap tightly in plastic wrap and aluminum foil to prevent freezer burn.
• Tip 3: This dish pairs wonderfully with a fresh garden salad or garlic bread for a complete meal.
• Tip 4: Serve warm with a sprinkle of fresh parsley on top for a pop of color.
• Tip 5: Feel free to add other vegetables like zucchini or spinach for extra nutrients.

Keyword Eggplant Lasagna, Healthy Lasagna, Italian Recipes, Vegetarian Lasagna