Eggplant Lasagna Recipe
Ingredients
Vegetables:
- 2-3 large eggplants
- 1 onion, finely diced
- Fresh basil leaves (optional)
- Fresh parsley or basil for garnish
Pantry Staples:
- Salt (for drawing out moisture)
- Olive oil (for roasting or grilling)
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red chili flakes (optional)
- Salt and pepper to taste
Dairy:
- 15 oz ricotta cheese
- 1 large egg
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Steps
1. Prepare the Eggplant
- Slice Thinly: Cut eggplants lengthwise into 1/4-inch slices.
- Salt to Draw Out Moisture: Lay the slices on a baking sheet or colander, sprinkle generously with salt, and let sit for 30-60 minutes.
- Rinse and Dry: Rinse off the salt and pat the slices dry with paper towels.
- Cook the Eggplant:
-
Roast: Preheat the oven to 400°F (200°C). Arrange the slices on a parchment-lined baking sheet, brush lightly with olive oil, and roast for 15-20 minutes until softened and slightly browned.
-
Grill: Alternatively, grill the slices for a smoky flavor.
2. Make the Sauce
- Heat olive oil in a large pan over medium heat. Sauté onion until translucent, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Stir in tomato paste, crushed tomatoes, oregano, basil, chili flakes, and season with salt and pepper.
- Simmer the sauce for 20-30 minutes, stirring occasionally, to thicken.
3. Prepare the Cheese Mixture
- In a mixing bowl, combine ricotta, egg, Parmesan, and half of the mozzarella. Mix until smooth.
4. Assemble the Lasagna
- Preheat oven to 375°F (190°C).
- Spread a thin layer of sauce on the bottom of a baking dish.
- Layer eggplant slices to cover the sauce.
- Spread a layer of the cheese mixture, then another layer of sauce.
- Repeat the layers (eggplant, cheese, sauce) until ingredients are used up, ending with a layer of sauce.
- Sprinkle the remaining mozzarella on top.
5. Bake
- Cover the lasagna with foil (avoid touching the cheese) and bake for 25-30 minutes.
- Remove the foil and bake for another 15-20 minutes until the top is bubbly and golden.
- Let it rest for 15 minutes before slicing to allow the layers to set.
Tips for Avoiding Watery Lasagna
- Salt the Eggplant: This is crucial to draw out water before cooking.
- Roast or Grill: Cooking the eggplant beforehand helps reduce moisture.
- Thicken the Sauce: Simmer the sauce to reduce its water content.
- Rest Before Serving: Let the lasagna rest after baking to allow any remaining liquid to be reabsorbed.
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