Eggplant Lasagna Recipe

Eggplant Lasagna Directions

1. 1

   Prepare the Eggplant

   Slice the eggplants into 1/4 inch thick slices. Sprinkle both sides with salt and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.

2. 2

   Cook the Meat Mixture

   In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until translucent. Add ground beef or turkey, cooking until browned. Stir in marinara sauce, oregano, and black pepper. Simmer for 10 minutes.

3. 3

   Prepare the Ricotta Mixture

   In a bowl, combine ricotta cheese, egg, and half of the grated Parmesan. Mix well and set aside.

4. 4

   Layer the Lasagna

   Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of the meat mixture, followed by a layer of eggplant slices, ricotta mixture, and mozzarella cheese. Repeat layers until all ingredients are used, finishing with mozzarella and remaining Parmesan on top.

5. 5

   Bake the Lasagna

   Cover the baking dish with foil and bake in preheated oven for 30 minutes. Remove foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

6. 6

   Garnish and Serve

   Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil before serving.