A celebration of Italian comfort food that transforms the humble eggplant into a star player.
Ingredients
Scale:
2 large Eggplant, sliced
3 tablespoons Olive oil
Salt to taste
Pepper to taste
4 cups Homemade marinara sauce
15 ounces Ricotta cheese
1 large Egg
1 cup Parmesan cheese, grated
2 cups Mozzarella cheese, shredded
1/4 cup Fresh basil, chopped
Instructions
Preheat your oven to 400°F (200°C). This allows the eggplant to roast evenly, bringing out its natural sweetness.
Slice the eggplant into 1/4-inch rounds. Lay these slices on a baking sheet and brush both sides with olive oil. Season with salt and pepper.
Roast the eggplant in the preheated oven for about 20-25 minutes, flipping halfway through, until golden brown and tender.
While the eggplant is roasting, prepare your homemade marinara sauce if you haven't done so already. Simmer crushed tomatoes, garlic, onion, and herbs for at least 30 minutes.
In a mixing bowl, combine ricotta cheese, egg, Parmesan cheese, and chopped basil. Mix well and set aside.
Reduce the oven temperature to 375°F (190°C). Begin layering your lasagna. Start with a thin layer of marinara sauce at the bottom of a 9x13 inch baking dish.
Add a layer of roasted eggplant slices, followed by half of the ricotta mixture. Sprinkle with a layer of mozzarella cheese.
Repeat the layering process: marinara sauce, eggplant, ricotta mixture, and mozzarella until all ingredients are used, finishing with a layer of marinara sauce topped with mozzarella and a sprinkle of Parmesan cheese.
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna rest for 10-15 minutes before slicing. This allows the layers to firm up, making it easier to serve.
