🍆 A Delicious Vegetarian Dish: Easy Eggplant Lasagna
Layers of tender eggplant, creamy cheese, and savory marinara—this low-carb, meatless twist on traditional lasagna is comforting, satisfying, and perfect for weeknight dinners or weekend meal prep! 💚
🧾 Ingredients
2 large eggplants, sliced into 1/4-inch thick rounds
2 cups ricotta cheese
1 ½ cups shredded mozzarella cheese 🧀
½ cup grated Parmesan cheese
2 cups marinara sauce 🍅
1 tsp dried basil 🌿
1 tsp dried oregano
Salt & pepper to taste
Olive oil (for brushing eggplant)
👨🍳 Instructions
Preheat Oven to 375°F (190°C).
Prepare the Eggplant:
Lightly salt eggplant slices and let them sit for 20 minutes to draw out moisture. Pat dry.
Brush slices with olive oil and bake or grill for 10–15 minutes until soft and slightly golden.
Mix the Cheeses:
In a bowl, combine ricotta, ½ cup mozzarella, ¼ cup Parmesan, basil, oregano, and a pinch of salt and pepper.
Layer the Lasagna:
In a baking dish:
Spread a spoonful of marinara sauce at the bottom
Add a layer of eggplant slices
Spread a layer of ricotta mixture
Spoon marinara on top
Repeat layers until ingredients are used up
Top It Off:
Finish with a final layer of sauce and sprinkle with the remaining mozzarella and Parmesan.
Bake for 25–30 minutes until bubbly and golden on top.
Cool & Serve:
Let it rest for 10 minutes before slicing. Garnish with fresh basil if desired!
🌱 Serving Suggestion
Pair with a crisp green salad and garlic bread for the ultimate comfort meal.
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