Easy Eggplant Lasagna
If you are looking for a light and vegetarian lasagna, this is the right recipe for you. As you can assume, the actual lasagna is being replaced with eggplants and there are other delicious ingredients, too. Take a look.
Servings:
6
yield(s)
Prep Time:
40
mins
Cook Time:
35
mins
Total Time:
75
mins
Ingredients
-
2
medium eggplants
-
1
tsp
salt
-
1
tbsp
olive oil
-
3
garlic cloves
-
1
onion
-
2
tsp
oregano
-
1/3
tsp
black pepper
-
400
g
ricotta
-
40
g
grated parmesan
-
1
egg
-
150
g
mozzarella
-
400
g
tomato paste
Instructions
-
Preheat oven to 200°.
-
Cut ends of eggplants, peal them off and slice thinly. Lay slices on a cooling rack and season with salt. Let sit for 20 minutes. Flip, season again, and let sit for another 20 minutes. Pat dry with paper towels. This will provide them from being bitter.
-
In a large skillet over medium heat, heat oil. Cook the garlic for 1 minute, then add onions and oregano. Season with salt and pepper and cook until onions are translucent. Add tomato paste and cook until warmed through.
-
In a medium bowl, combine ricotta, parmesan, egg and parsley. Season with salt and pepper.
-
In a medium-sized casserole dish, spread a thin layer of the mixed tomato sauce, a single layer of eggplant “noodles", a layer of ricotta mixture, then a layer of mozzarella; repeat layers. Top last layer of eggplant with mixed tomato sauce, mozzarella, and parmesan.
-
Cover with foil and bake for 20 minutes, then remove the foil and bake for 15 minutes more.