Eggplant lasagna is a bit like that unexpected song on your playlist that you didn’t know you needed—comforting, familiar, yet with a twist. With layers of tender eggplant, gooey cheese, and rich tomato sauce, it’s a dish that might just make you forget about traditional pasta for a moment. It’s one of those meals that makes you wonder why you don’t cook with eggplant more often, especially when it’s this easy and satisfying.
Steps
- Preheat your oven to 400°F and lightly coat two baking sheets and a 9×13-inch baking dish with nonstick spray. Cut the eggplants lengthwise into slices about 3/4-inch thick, arranging them in a single layer on the baking sheets. Brush the slices with 2 1/2 tablespoons of olive oil on both sides, then season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
- Roast the eggplant slices for approximately 25 minutes until they become soft and golden, flipping them halfway through and swapping the position of the pans. Once done, remove the eggplants and lower the oven temperature to 350°F.
- While the eggplant is roasting, heat the remaining 1/2 tablespoon of oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for around 7 minutes until softened. Stir in the minced garlic, 1/2 teaspoon salt, and oregano, cooking for an additional 2 minutes. Remove from heat and mix in the marinara sauce.
- In a large bowl, combine the ricotta, 1/4 cup of Parmesan, egg, and the remaining salt and pepper, mixing well. Add the thawed spinach, using a fork to break it up and mix evenly with the ricotta mixture.
- Spread half of the mushroom marinara sauce evenly on the bottom of the prepared baking dish. Layer 4 slices of roasted eggplant on top, followed by the entire ricotta mixture. Add the remaining 4 eggplant slices, then finish with the remaining mushroom marinara sauce.
- Sprinkle the mozzarella and the remaining 1/4 cup of Parmesan cheese over the top. Bake for 25 to 30 minutes until the cheese is melted and the lasagna is hot and bubbly. Once baked, garnish with fresh herbs and let it rest for 5 to 10 minutes before serving.
Ingredients
- 2 large eggplants, sliced lengthwise, 3/4-inch thick (approximately 8 slices)
- 3 ½ tablespoons extra virgin olive oil, divided
- 1 ½ teaspoons kosher salt, divided
- ½ teaspoon ground black pepper, divided
- 16 ounces sliced cremini (baby bella) mushrooms
- 3 cloves garlic, minced
- ½ teaspoon dried oregano
- 1 (24-ounce) can of marinara-style pasta sauce (roasted garlic flavor suggested)
- 1 (15-ounce) container of part-skim ricotta cheese
- 1 (10-ounce) package of frozen chopped spinach, thawed with excess water removed
- ½ cup grated Parmesan cheese, divided
- 1 large egg
- 1 cup shredded part-skim mozzarella cheese (or a blend of mozzarella and provolone)
- 2 tablespoons chopped fresh herbs (such as basil, thyme, or parsley)
Nutritional Values
Calories: 1792kcal | Carbohydrates: 112g | Protein: 96g | Fat: 120g | Saturated Fat: 40g | Cholesterol: 376mg | Potassium: 5848mg | Fiber: 40g | Sugar: 56g | Vitamin A: 2048IU | Vitamin C: 32mg | Calcium: 2200mg | Iron: 8mg
FAQ
- Can I freeze cooked Eggplant Lasagna?
- Cooked Eggplant Lasagna is not recommended for freezing. The texture of eggplant can become watery upon thawing, which may affect the dish’s quality.
- How can I prepare Eggplant Lasagna in advance?
- You can prepare the components up to one day ahead. Roast the eggplant and prepare the ricotta and mushroom layers separately, then store them in the refrigerator. Assemble the lasagna just before baking or up to four hours in advance.
- Do I need to peel the eggplant before roasting it for lasagna?
- There is no need to peel the eggplant before roasting. Leaving the peel on saves time and it softens during cooking, adding texture to the dish.
- What can I serve alongside Eggplant Lasagna?
- Eggplant Lasagna pairs well with grilled chicken or shrimp, a fresh green salad, roasted Brussels sprouts, or garlic bread to complement the meal.
- How do I reheat leftover Eggplant Lasagna?
- To reheat, gently warm the leftover Eggplant Lasagna in the microwave or cover it and place it in a 350-degree F oven until heated through.
Tips
- Properly Season the Eggplant: Before roasting, sprinkle the eggplant slices with kosher salt and let them sit for a few minutes. This helps to draw out excess moisture and reduce any bitterness, ensuring a better texture and flavor in your lasagna.
- Roast the Eggplant at High Temperature: To avoid a spongy or slimy texture, roast the eggplant at 400 degrees F for 20-25 minutes. This process caramelizes the flavors and ensures the eggplant is tender and not gummy.
- Layer Strategically: Use a deep enough pan to comfortably hold all your layers. For this recipe, aim for two layers of eggplant, one thick layer of ricotta cheese, and two layers of sauce, topped with mozzarella. This arrangement ensures even baking and a balanced flavor profile.
- Prepare in Advance for Convenience: Roast the eggplant and prepare the ricotta and mushroom marinara layers up to one day ahead. Store them separately in the refrigerator and assemble the lasagna just before baking or up to four hours in advance for a stress-free cooking experience.
Equipment
- Rimmed Baking Sheets – These are used for roasting the eggplant slices.
- Nonstick Spray – Useful for coating the baking sheets and the baking dish.
- 9×13-inch Baking Dish – Used for assembling and baking the lasagna.
