Winter is officially here and that means warm, cozy & nostalgic home cooked meals are on the menu. When I’m looking to get cozy on the couch for dinner there’s nothing like a nice plate of lasagna. I love the warm cheesy goodness and the memories it brings back of cooking in the kitchen with my mom and my grandma. Now, being a health conscious millennial I can’t help but try and healthify the recipe so I’d feel a bit less guilty eating it. For this rendition I’ve replaced the pasta with eggplant and opted for part-skim ricotta. Although the eggplant isn’t going to fool you as pasta it’s an extremely tasty alternative that’s sure to satisfy. This recipe also keeps well in the freezer. Then you can always have your favorite dish on hand!
Eggplant Lasagna
Ingredients
- 2 Whole large eggplant or 4 or 5 small eggplants
- 1 ¾ Cup part-skim ricotta cheese one standard 15oz container
- 8 Oz fresh mozzarella
- 3 Cups Marinara Sauce one standard 26oz Jar or can
- ½ Cup parmesan cheese and some for sprinkling on top
- 1 Egg
- ¼ Cup chopped fresh parsley and some for garnish/topping
- 1 Teaspoon Italian Seasoning
- 2 Cloves Garlic
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees
- Begin by preparing your eggplant; cut off the tops and ends and slice lengthwise into long strips about ¼ inch apart. Some people suggest thicker slices, but I prefer them thinner for a more delicate texture more like pasta lasagna.
- Once you’ve sliced all of your eggplant they need to be salted. This will remove some of the moisture so that your lasagna doesn’t end up soupy and watery.
- Lay out some paper towels and spread the eggplant slices on the paper towels. Salt the rounds on both sides and allow to sit for 20 to 25 minutes or longer if you have time. Pat them dry after they’ve sat out.
- While you’re waiting for the eggplant you can prepare your cheese filling
- Dice the garlic and set aside. You can also saute with a bit of olive oil to release a bit more flavor if you’d like.
- Finely chop the parsley and set aside
- In a large bowl combine the ricotta cheese, egg, parmesan cheese, parsley, italian seasoning and garlic; mix well to combine and add salt and pepper to taste
- Thinly slice your mozzarella and set aside for assembly
- Begin assembling your lasagna; In a 9 by 13 pan spread a small amount of your marinara sauce on the bottom
- Lay down a layer of eggplant slices over the sauce, top with ricotta cheese and another layer of sauce. Repeat two more times for a total of three layers.
- Put remaining sauce on the top layer of eggplant and finish with the sliced mozzarella and a sprinkle of parmesan cheese
- Cover the pan with aluminum foil and place in preheated oven for 40-45 minutes or until bubbly and saucey. It may look moist or a bit liquidy, but it will firm up once uncovered and cooled.
- Remove the foil and bake for an additional 10 minutes or until cheese is bubbly and starting to brown
- Let cool at least 10 minutes before serving, and sprinkle with additional parsley for garnish
- Lasagna is often better the second day and this version is no exception
