Eggplant Lasagna tends to make an simple and delicious lasagna recipe the whole loved ones will adore!
My husband and I both enjoy lasagna. Creamy, rich and comforting, it’s genuinely challenging not to love it. But, we’ve also both been watching how significantly pasta and breads we eat as nicely. This eggplant lasagna is the perfect resolution for a dish with tons of taste with no missing the pasta.
It commences with two of these beauties. You can peel them or depart their skins on them, that’s genuinely up to you and your tastes. I choose to depart the skins on for mine. Then, slice them to about 1/4 of an inch thick or smaller sized. Or bigger. Once more, it’s up to you. I like mine just a bit meaty so my photograph exhibits them thicker than in this recipe. You’ll modify your roasting time based mostly on the thickness of your slices.
Now, brush your eggplant slices with a little bit of olive oil and sprinkle with salt and pepper. Pop them into your preheated oven and roast them till they are fork tender, about 15 minutes dependent on thickness.
Even though your eggplant slices are roasting, you’ll want to put together your marinara sauce. I like to use this recipe for marinara sauce that is ready really swiftly. If you’d like a meaty sauce, go ahead and cook your ground beef or turkey, drain it, and mix it into the marinara sauce.
Then, mix up your cheesy layer of Ricotta cheese, eggs, and Parmesan cheese.
Now that all of your elements are ready, grab a massive baking dish and spray lightly with non-stick cooking spray and start layering your lasagna. You’ll want to commence with your sauce, then the cheesy layer, and then eggplant. Then a lot more cheesy mixture, sauce, and then…
Top it all off with shredded cheese and bake it till nice and bubbly and the cheese has melted, about 30 minutes.
Then, serve it with a wonderful salad and appreciate each single bite!
Here’s my Eggplant Lasagna recipe that I believe you’ll absolutely adore!