Eggplant Lasagna

I love eggplant parmesan, but breading and frying the eggplant is both messy and high in fat. Roasting the eggplant until tender, then removing the skin, makes a great addition to lasagna. It's also lower in fat, and less of a mess in the kitchen!

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Prep Time 30

Cook Time 1 5

Course Dinner, Main Course

Cuisine Italian

Servings

Calories 597 kcal

Equipment

Large baking dish

Ingredients

1 large Italian eggplant sliced in half lengthwise
1 tsp sea salt
3 tbsp extra virgin olive oil
vine-ripened marinara sauce or your favorite marinara sauce
30 oz whole milk ricotta cheese
2 cups mozzarella cheese grated
lasagna noodles cooked according to package instructions
1 cup parmesan cheese grated

Instructions

Place eggplant halves in a baking dish
1 large Italian eggplant
Sprinkle with the salt and drizzle with olive oil
3 tbsp extra virgin olive oil, 1 tsp sea salt
Place in a 350° oven and bake for 35 minutes. Eggplant should be tender.
Remove from oven and cover with foil until cool
When eggplant is cool, remove skin and chop the eggplant into large pieces
Line a well-oiled baking dish with a layer of cooked lasagna noodles
lasagna noodles
Top with some of the marinara sauce
Spread half the ricotta cheese
30 oz whole milk ricotta cheese
Add half of the chopped eggplant
Add more of the sauce
Add another layer of noodles and repeat the process
Top the last layer with noodles
Add the rest of the sauce
Top with the mozzarella
Bake in a 375° oven for 30 minutes or until the cheese is melted, bubbly, and slightly browned.
Remove from oven and top with the parmesan cheese

Notes

I always cook my noodles until al dente. I don't trust the no-cook noodles.

You can use part skim and low-fat ricotta if you like. The whole milk ricotta is much more flavorful and is a dollar cheaper at my grocery store than the part-skim ricotta.

Nutrition

Calories: 597kcalCarbohydrates: 58gProtein: 34gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 81mgSodium: 1431mgPotassium: 821mgFiber: 4gSugar: 8gVitamin A: 1332IUVitamin C: 11mgCalcium: 635mgIron: 4mg

Keyword eggplant

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