I love lasagna! And, what’s better than regular lasagna? Eggplant lasagna!
Eggplant adds such a nice earthy flavour to traditional lasagna. Plus, eggplant makes an otherwise gluten-loaded lasagna totally gluten free!
This recipe is super easy and a major crowd pleaser.
I have made this in many ways. Sometimes I boil the eggplant “noodles”, other times I layer uncooked eggplant. But, I’ve found that roasting the eggplant makes the tastiest lasagna and gets rid of the water that eggplant tends to retain.
You can tweak this recipe is so many ways! Add your favourite veggies to the tomato sauce, add spinach to the ricotta mixture, so many options!
All you gotta do is layer it up and you got a delicious meal, that makes even better leftovers!
Take a look at my version of eggplant lasagna!
- Preheat oven to 400F. Slice eggplant into 1/4-1/2 inch pieces (I used a mandolin). Lay out flat on paper towels, sprinkle with salt and cover with more paper towel. Let sit for 30 minutes so excess water gets absorbed into paper towels.
- Place eggplant slices in a single layer on cookie sheets. Brush lightly with olive oil and sprinkle with salt and pepper. Bake for 10 minutes, flip slices over and bake for another 10 minute, until tender.
- As eggplant is roasting, combine ricotta, eggs, garlic powder, salt and pepper in a bowl. Set aside.
- Let eggplant cool down so they are not too hot to touch. Once they are cooled enough you can start to assemble the lasagna.
- First, spread a bit of tomato sauce in a 13 x 9 inch pan. Put a layer of eggplant slices. Next top with ricotta mixture. Then cover with tomato sauce. Lastly, sprinkle the mozzarella cheese over top. Repeat until all eggplant is gone.
- Bake at 350 F covered with tinfoil, for 45 minutes. Uncover and sprinkle with the parmesan cheese. Return to oven and cook for 5-10 minutes, until cheese is browned and bubbling.
Can’t wait to see what you guys come up with!