Eggplant Lasagna
Preheat the oven to 400F(206C) Wash, cut off each eggplant ends and top and slice up the into lengthwise, each eggplant into eight slices, sprinkle with salt, let it sit for 5-10 minutes then pat d…
- Cook2 h 20 min
- Total2 h 20 min
- Serves8
- LevelIntermediate
Ingredients
- 2 large eggplants
- 2 cloves garlic, minced
- 21 oz(600g) canned tomatoes
- 6 fresh Basil Leaves
- ½ tsp. paprika
- 1 tsp. cumin powder
- 7 oz (200g) mozzarella cheese or dairy-free cheese
- 2 oz (56g) parmesan cheese or dairy-free cheese
- 1 lb(450g) ricotta cheese or dairy-free cheese
- 1 large egg
- 1 tbsp. italian seasoning
- 1 tbsp. olive oil
- to taste salt and pepper
Preparation
- Preheat the oven to 400F(206C) Wash, cut off each eggplant ends and top and slice up the into lengthwise, each eggplant into eight slices, sprinkle with salt, let it sit for 5-10 minutes then pat dry the excess liquids with a paper towel.
- Mince the garlic and whisk together the egg, ricotta cheese, 1 ½ cup mozzarella cheese, and ¼ cup parmesan cheese until smooth set aside.
Method
- Coat the sliced eggplant with cooking spray and fry on griddle skillet to golden for 2-3 minutes on both sides.
- Heat oil in a skillet over medium heat, add minced garlic to the skillet and cook until fragrant.
- Add the crushed tomatoes with juices, basil leaves, paprika, and cumin, bring the mixture to a boil then turn the heat to low, simmer the mixture for 10-15 until the sauce is thickened.
- Spread enough sauce into the bottom of a casserole dish, arrange a layer of eggplant slices then the white sauce, repeat with the remaining ingredients, finish the layers with the tomato sauce layer then top with the reserved parmesan, ricotta, and mozzarella cheese.
- Cover with a foil and bake the eggplant lasagna for 20-25 minutes, remove the foil and bake again for 10 minutes or until bubbling.
