Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, eggplant lasagna. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Eggplant Lasagna is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Eggplant Lasagna is something that I’ve loved my entire life. They’re fine and they look fantastic.
The preparation of the eggplant makes all the difference. I've tried other eggplant lasagna recipes, and they were disappointing. The eggplant was either overdry and tough or gooey.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook eggplant lasagna using 9 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Eggplant Lasagna:
- Get 3 eggplants
- Get 3 tbsp olive oil
- Prepare to taste Salt and Pepper
- Make ready 2 (15 oz) cans pure tomato sauce
- Make ready 2 garlic cloves
- Make ready 2 cups whole milk ricotta cheese
- Get 2 eggs
- Prepare 1 1/2 cups shredded mozzarella cheese
- Get 1/2 cup freshly chopped basil (separated)
Our eggplant lasagna is a delicious, crowd-pleasing dinner that results from swapping traditional lasagna noodles for slabs of fresh eggplant. Besides being a great gluten-free and low-carb alternative to classic lasagna, this comforting casserole is the perfect way to put a load of summer eggplant to good use. A tasty, classic Eggplant Lasagna recipe made with roasted eggplant slices and without noodles. You won't miss the pasta! or browse the full recipe index ».
Instructions to make Eggplant Lasagna:
- Preheat oven to 375F
- Cut eggplant into ¼” (6mm)slices. Place on parchment lined baking sheets. Drizzle both sides with olive oil and season to taste with salt and pepper.
- Bake eggplant for 7 mins each side and allow to cool (totally fine to do this part in stages as you may not be able to fit all the eggplant in your oven at once!)
- Allow eggplant to cool. Meanwhile prepare your sauce.
- In a large sauce pan, add the tomato sauce, garlic, salt and pepper to taste and red pepper flakes. Allow to simmer for 10 mins until sauce sweetens up and reduces a bit.
- Then prepare the ricotta mixture. In a medium bowl add ricotta cheese, eggs and basil.
- Then assemble your lasagna. In a large heat safe casserole pan, place a thin layer of sauce on the bottom and distribute evenly. On top place a single layer of eggplant on top of the eggplant spread 2/3 cup (160 ml) of the ricotta cheese mixture and sprinkle ¼ cup (60 ml) of shredded mozzarella cheese on top. Then add another single layer of eggplant and repeat the process creating 3 layers of “Lasagna” in total. The top layer should end with a layer of sauce and some more mozzarella cheese.
- Bake at 375F for 15-20mins until cheese is melted on top and casserole is cooked through.
- Garnish with some finely minced basil on top.
Lay slices on a cooling rack and season with salt. The whole point of making eggplant lasagna is to eliminate the pasta. Eggplant has a very mild flavor, like spaghetti squash. Because it has such a mild flavor, it's easily used in recipes that have bold flavors. Layers of breaded roasted eggplant with ground beef, tomato sauce, and cheese.
So that is going to wrap it up with this special food eggplant lasagna recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
