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Eggplant Lasagna

A delicious and lighter twist on traditional lasagna using sliced eggplants instead of pasta sheets, packed with flavor and perfect for weeknight dinners.
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Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 medium Eggplants Look for firm and shiny eggplants without blemishes.
  • 4 cups Marinara Sauce About 960 ml.
  • 2 cups Shredded Mozzarella Cheese About 200 g.
  • 1 cup Grated Parmesan Cheese About 100 g.
  • 2 cloves Garlic, minced For added flavor.
  • 1 tablespoon Olive Oil For sautéing the garlic.
  • to taste Salt and Pepper For seasoning.
  • for garnish Fresh Basil Add before serving.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the eggplants thinly. Sprinkle a little salt on both sides and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
  3. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Layering
  1. In a baking dish, layer the ingredients: first a layer of eggplant slices, then marinara sauce, a sprinkle of mozzarella, and a bit of Parmesan. Repeat until all ingredients are used, finishing with a top layer of cheese.
Baking
  1. Cover the baking dish with foil and bake for 30 minutes.
  2. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
Serving
  1. Let cool for a few minutes, garnish with fresh basil, and serve hot.

Notes

This dish can be assembled the day before and stored in the fridge. It can also be frozen for up to 3 months.