Description
A comforting and hearty alternative to traditional lasagna, layers of roasted eggplant replace pasta for a lighter and gluten-free meal.
Ingredients
Scale
- 2 large eggplants
- 15 oz ricotta cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg (optional, for ricotta mixture)
- Salt and pepper to taste
- Olive oil for roasting
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants lengthwise into 1/4-inch thick slices. Sprinkle with salt and let them sit for 30 minutes to release moisture. Rinse and pat dry.
- Brush the eggplant slices with olive oil and roast them in the oven for 25-30 minutes until they are tender.
- Mix the ricotta cheese, optional egg, salt, and pepper in a bowl.
- Spread a layer of marinara sauce at the bottom of a baking dish.
- Layer half of the roasted eggplant slices on top, followed by half of the ricotta mixture, another layer of marinara sauce, and half of the mozzarella cheese. Repeat the layers.
- Finish with the remaining marinara sauce and sprinkle the top with Parmesan cheese.
- Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes until the dish is bubbly and golden.
- Allow it to cool for a few minutes before serving. Garnish with fresh basil if desired.
Notes
Serve with a side salad or garlic bread. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg