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Eggplant Lasagna

Eggplant Lasagna is a delicious and hearty dish that swaps traditional pasta for slices of tender eggplant, creating a lighter, gluten-free, and low-carb alternative.
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Equipment

  • - Large baking sheet
  • - Sharp knife
  • - Cutting board
  • - Mixing bowl
  • - 9x13-inch baking dish
  • - Aluminum foil

Ingredients
  

  • #### For the Eggplant:
  • - 2 large eggplants sliced lengthwise into 1/4-inch thick slices
  • - 1 tbsp salt for sweating the eggplant
  • - 2 tbsp olive oil
  • #### For the Filling:
  • - 2 cups ricotta cheese
  • - 1 egg lightly beaten
  • - 1/2 cup grated Parmesan cheese
  • - 1/4 cup fresh parsley chopped
  • - Salt and black pepper to taste
  • #### For the Sauce and Topping:
  • - 3 cups marinara sauce store-bought or homemade
  • - 2 cups shredded mozzarella cheese
  • - 1/4 cup grated Parmesan cheese

Instructions
 

  • **Prepare the Eggplant:** Lay the eggplant slices on a baking sheet and sprinkle both sides with salt. Let them sit for 20–30 minutes to draw out excess moisture, then rinse and pat dry with paper towels.
  • **Roast the Eggplant:** Preheat the oven to 400°F (200°C). Brush both sides of the eggplant slices with olive oil and arrange them on a baking sheet in a single layer. Roast for 10–12 minutes per side until tender. Remove from the oven and set aside.
  • **Make the Ricotta Filling:** In a mixing bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, salt, and black pepper. Mix until well blended.
  • **Assemble the Lasagna:** Spread a thin layer of marinara sauce in the bottom of a 9x13-inch baking dish. Layer with roasted eggplant slices, a portion of the ricotta mixture, marinara sauce, and mozzarella cheese. Repeat layers until all ingredients are used, ending with a layer of sauce and a generous sprinkle of mozzarella and Parmesan cheese on top.
  • **Bake:** Cover the dish with aluminum foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden brown.
  • **Cool and Serve:** Let the lasagna cool for 10 minutes before slicing and serving.