Name: Eggplant Lasagna with Ricotta and Marinara
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 units Large eggplants; 15 oz Whole milk ricotta cheese; 2 cups Marinara sauce; 2 cups Shredded mozzarella cheese; 0.5 cup Grated parmesan cheese; 1 unit Large egg; 3 tbsp Extra virgin olive oil; 2 cloves Fresh garlic, minced; 0.25 cup Fresh basil, chopped; 1 tsp Salt and black pepper

"Experience the ultimate Italian comfort food with layers of tender roasted eggplant, herb-whipped ricotta, and savory marinara sauce. This healthy, grain-free alternative is packed with flavor and topped with a golden, bubbly cheese crust."

1 Ingredients

Qty	Item
2 units 900 g	Large eggplants
15 oz 425 g	Whole milk ricotta cheese
2 cups 480 ml	Marinara sauce
2 cups 225 g	Shredded mozzarella cheese
0.5 cup 50 g	Grated parmesan cheese
1 unit 50 g	Large egg
3 tbsp 45 ml	Extra virgin olive oil
2 cloves 6 g	Fresh garlic, minced
0.25 cup 10 g	Fresh basil, chopped
1 tsp 5 g	Salt and black pepper

2 Instructions

Preheat your oven to 400°F (200°C). Slice the eggplants lengthwise into 1/4-inch thick planks.

Arrange eggplant slices on parchment-lined baking sheets. Brush both sides with olive oil and sprinkle with salt and pepper. Roast for 15-20 minutes until tender and slightly browned. Set aside and reduce oven temperature to 375°F (190°C).

In a medium bowl, combine the ricotta cheese, egg, minced garlic, half of the chopped basil, and 1/4 cup of the parmesan cheese. Mix well.

Spread 1/2 cup of marinara sauce on the bottom of a 9x13 inch baking dish.

Place a layer of roasted eggplant slices over the sauce. Spread a portion of the ricotta mixture over the eggplant, then sprinkle with mozzarella.

Repeat the layers (sauce, eggplant, ricotta, mozzarella) until all ingredients are used, ending with a generous layer of marinara, mozzarella, and the remaining parmesan.

Bake for 25-30 minutes, or until the cheese is bubbly and golden brown on top.

Let the lasagna rest for 10 minutes before slicing. Garnish with the remaining fresh basil and serve.

·
To prevent a watery lasagna, salt the raw eggplant slices and let them sit for 20 minutes, then pat dry before roasting.
·
For extra depth of flavor, add a pinch of nutmeg to the ricotta mixture.
·
If you prefer a firmer texture, roast the eggplant until it is quite dark, which removes more moisture.
·
This dish tastes even better the next day once the flavors have fully melded.

? Frequently Asked Questions

Can I make this eggplant lasagna ahead of time?

Yes, you can assemble the lasagna a day in advance and keep it covered in the refrigerator before baking.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.

Do I have to peel the eggplant?

No, the skin becomes very tender during roasting and baking, and it helps hold the slices together.

Is this recipe keto-friendly?

Yes, as long as you use a marinara sauce with no added sugar, this recipe is naturally low in carbohydrates.

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