vegetables
vegetarian
baked
everyday
main course
creamy
Italian
all seasons
Hot
Eggplant Lasagna
Difficulty
medium
Time
1h 30m
Price Category
average
Calories
Medium
This eggplant lasagna is a true meatless variation of an Italian classic, where juicy tomato sauce, creamy ricotta, and tender eggplant layers create perfect harmony. It's an ideal choice if you're craving something hearty yet light, and it's guaranteed to charm the whole family. The flavors and textures hidden between the layers offer an unforgettable experience, while the aroma from the oven fills the kitchen. Prepare it for a weekend lunch or a special occasion and enjoy the Mediterranean flavors!
ingredients
Steps
Prepare Eggplant
Wash the eggplants, trim the ends, then slice them into approximately 0.5 cm thick rounds. Place them in a colander, salt generously on both sides, and let them sit for 20-30 minutes to release their moisture. Afterwards, pat them dry with paper towels.
Make Tomato Sauce
In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Pour in the crushed tomatoes, oregano, and season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 15-20 minutes until thickened. Stir in half of the fresh basil.
Bake Eggplant
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper. Brush the drained eggplant slices with the remaining olive oil, then spread them in a single layer on the baking sheet. Bake for 15-20 minutes until tender and lightly golden. Flip halfway through. Remove from oven and set aside.
Prepare Ricotta Cream
In a medium bowl, combine the ricotta cheese with the remaining chopped basil, a pinch of salt, and pepper. Mix well until creamy.
Assemble Lasagna
Get a 23x33 cm (9x13 inch) baking dish. Spread a thin layer of tomato sauce on the bottom. Place 3-4 lasagna noodles over the sauce (overlapping slightly). Top with a layer of baked eggplant, then half of the ricotta cream, and finally a layer of mozzarella and Parmesan cheese. Repeat the layering: tomato sauce, noodles, eggplant, the other half of the ricotta cream, mozzarella, and Parmesan. Finish with a layer of noodles, tomato sauce, and generously sprinkle with the remaining mozzarella and Parmesan cheese.
Bake and Rest
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 20-25 minutes, or until the top is golden brown and bubbly. Remove from the oven and let it rest for 10-15 minutes before slicing. Serve warm!
Extra Tips
► Before baking, salt the eggplants and let them sit for 20-30 minutes, then pat them dry. This helps remove bitterness and prevents them from absorbing too much oil.
► If you don't have time to chop fresh basil, you can use dried basil, but fresh will give a much more intense flavor.
► Let the lasagna rest for 10-15 minutes after baking before slicing, so the layers set better and it's easier to serve.
Nutrition
| Per 100g | Per Serving 300g / 10.6 oz | |
|---|---|---|
| Calories | 180 kcal | 540 kcal |
| Protein | 9g | 27g |
| Fat | 10g | 30g |
| Carbohydrate | 14g | 42g |
| Fiber | 3g | 9g |
| Sugar | 4g | 12g |