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!
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.