Prep time: 30 min
Cook time: 40 min
Ingredients: 2 to 3 eggplants (about 1 ½ pounds), (sliced lengthwise into ½-inch thick slices (about 12 slices)); extra virgin olive oil; kosher salt; 1 large egg; 15 ounces part-skim ricotta cheese; 1 1/2 cups park-skim mozzarella cheese,; 1/2 cup grated Parmesan cheese,; 3 garlic cloves, (minced); 1 teaspoon dried oregano; 10 oz frozen spinach, (thawed, wring out all the water); 1 cup packed chopped fresh parsley; 1/2 cup packed chopped fresh basil (2/3 ounce); black pepper to your liking; 2 cups prepared pasta sauce of choice

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https://www.themediterraneandish.com/eggplant-lasagna/

Easy Eggplant Lasagna Recipe (Vegetarian & Low Carb) | The Mediterranean Dish

Make the most of your eggplant call with this vegetarian, low-carb, gluten-free eggplant lasagna!

Rezept

Dinner

Vorbereitung ca. 30 MinutenKochzeit ca. 40 Minuten

Zutaten:

2 to 3 eggplants (about 1 ½ pounds), (sliced lengthwise into ½-inch thick slices (about 12 slices))
extra virgin olive oil
kosher salt
1 large egg
15 ounces part-skim ricotta cheese
1 1/2 cups park-skim mozzarella cheese,
1/2 cup grated Parmesan cheese,
3 garlic cloves, (minced)
1 teaspoon dried oregano
10 oz frozen spinach, (thawed, wring out all the water)
1 cup packed chopped fresh parsley
1/2 cup packed chopped fresh basil (2/3 ounce)
black pepper to your liking
2 cups prepared pasta sauce of choice

Arbeitsschritte:

Salt the eggplant (optional). Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes.
Heat the oven. Preheat the oven to 400°F and position a rack in the middle.
Roast the eggplant. Pat the eggplant slices dry with a paper towel to remove any excess salt. Arrange on a lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Place in the oven and roast until the eggplant softens and becomes pliable, about 15 to 20 minutes.
Make the cheese filling. While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, 1/4 Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.
Reduce oven temp. Remove the eggplant from the oven. Lower the heat to 375°F.
Build the lasagna. Into a 9 x 13-inch baking dish, pour about 1/2 cup of pasta sauce and spread it across the bottom of the pan. Lay 4 to 6 eggplant slices on top of the sauce; it's fine if they overlap a little. Spread 1/2 of the ricotta filling over the eggplant, then spread a thin layer of the sauce on top of the cheese mixture. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining 1/2 cup mozzarella cheese and 1/4 cup of Parmesan.
Bake. Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 15 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.
Enjoy! Let the lasagna rest for 10 minutes before cutting and serving.