Description
A comforting and easy twist on classic lasagna featuring roasted eggplant, creamy ricotta, and rich tomato sauce—all baked to golden, bubbly perfection.
Ingredients
Scale
- 2 medium eggplants (about 1.5 pounds), sliced into 1/4-inch rounds
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 3 cups tomato sauce
- 1/4 cup chopped fresh basil
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, mix ricotta, garlic, salt, pepper, and Italian seasoning. Stir in half the basil.
- Lightly oil your baking dish to prevent sticking.
- Layer roasted eggplant slices, a spoonful of tomato sauce, dollops of ricotta mix, and a sprinkle of mozzarella. Repeat until all ingredients are used, finishing with mozzarella and Parmesan on top.
- Bake uncovered for 30–35 minutes until bubbly and golden on top.
- Let rest for 10–15 minutes. Top with remaining fresh basil before serving.
- Slice and plate generously. Serve warm with crusty bread.
Notes
- Use a mandoline for evenly sliced eggplant.
- Don’t skip the resting time after baking for cleaner slices.
- Roasting the eggplant enhances its flavor and texture.
- For added spice, sprinkle red pepper flakes before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 6g
- Sodium: 530mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 40mg