Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, eggplant lasagna. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Eggplant Lasagna is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Eggplant Lasagna is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook eggplant lasagna using 9 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Eggplant Lasagna:
- Make ready 3 eggplants
- Prepare 3 tbsp olive oil
- Get to taste Salt and Pepper
- Take 2 (15 oz) cans pure tomato sauce
- Prepare 2 garlic cloves
- Prepare 2 cups whole milk ricotta cheese
- Take 2 eggs
- Prepare 1 1/2 cups shredded mozzarella cheese
- Make ready 1/2 cup freshly chopped basil (separated)
Our eggplant lasagna is a delicious, crowd-pleasing dinner that results from swapping traditional lasagna noodles for slabs of fresh eggplant. Besides being a great gluten-free and low-carb alternative to classic lasagna, this comforting casserole is the perfect way to put a load of summer eggplant to good use. The best eggplant to use in this lasagna recipe are the most tubular-shaped that. Eggplant is at its peak right now, so this is the ideal time to make this Eggplant Lasagna recipe!
Instructions 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.
A tasty, classic Eggplant Lasagna recipe made with roasted eggplant slices and without noodles. You won't miss the pasta! or browse the full recipe index ». Lay slices on a cooling rack and season with salt. Great for a gluten-free lasagna option or just for sneaking in a healthy vegetable. People absolutely love the lasagna we make around here and there's only room for more.
So that is going to wrap it up with this exceptional food eggplant lasagna recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
