Best Eggplant Lasagna Recipe
Description:
This Eggplant Lasagna is a comforting dish that’s both easy to prepare and nutritionally satisfying. Perfect for busy weeknights or cozy weekends, it’s a go-to meal that’s sure to please even the pickiest of eaters. Plus, it’s freezer-friendly, making it ideal for meal prep or for those days when you just don’t feel like cooking. Serve it up with a simple salad and some garlic bread for a complete and hearty meal.
Ingredients:
- 2 eggplants
- 3/4 cup flour
- 1 can tomato sauce
- 2 tomatoes, diced
- 1 tsp dried oregano
- 2 tsp dried basil
- 2 garlic cloves, minced
- 1-2 tsp garlic powder
- 2 cups ricotta cheese
- 1/4 cup chopped chives
- 1 egg, beaten
- 2-3 cups grated mozzarella cheese
- Salt and pepper, to taste
Nutritional Information (per serving, 10 servings total):
- Calories: 143.3
- Fat: 5.3g
- Saturated Fat: 2.9g
- Cholesterol: 35.1mg
- Sodium: 188.3mg
- Carbohydrates: 18.1g
- Fiber: 4.8g
- Sugar: 5.6g
- Protein: 7.5g
Recipe Instructions:
-
Preheat Oven: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius).
-
Prepare Eggplant: Wash the eggplants and slice them into rounds, about 1/4 inch thick. In a shallow dish, mix together the flour, salt, and pepper. Dip each eggplant slice into the flour mixture, ensuring it’s evenly coated.
-
Cook Eggplant: Heat a large frying pan over medium heat and lightly coat the bottom with cooking oil spray. Fry the eggplant slices in batches until they’re golden brown on both sides. Be careful not to overcrowd the pan. Once cooked, transfer the eggplant slices to a plate lined with paper towels to drain excess oil.
-
Prepare Tomato Mixture: In a mixing bowl, combine the tomato sauce, diced tomatoes, dried oregano, dried basil, and minced garlic. Stir well to combine.
-
Prepare Ricotta Mixture: In another bowl, mix together the ricotta cheese, chopped chives, and beaten egg until well combined.
-
Assemble Lasagna: Spoon one-third of the tomato mixture into the bottom of a lasagna or casserole dish, spreading it out evenly. Layer half of the cooked eggplant slices on top of the tomato mixture, followed by half of the grated mozzarella cheese. Next, spread half of the ricotta mixture evenly over the cheese.
-
Repeat Layers: Repeat the layering process with the remaining ingredients, starting with another third of the tomato mixture, followed by the remaining eggplant slices, mozzarella cheese, and ricotta mixture.
-
Bake: Cover the lasagna dish with aluminum foil and bake in the preheated oven for approximately 45 minutes to an hour, or until the cheese is bubbly and golden brown.
-
Cool and Slice: Once the lasagna is cooked through, remove it from the oven and let it cool slightly before slicing. This will make it easier to cut into neat portions.
-
Freezing Instructions: If you’re planning to freeze portions of the lasagna for later use, allow it to cool completely, then slice it into individual servings. Wrap each portion tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container or bag. Store in the freezer for up to three months.
-
Reheating: When you’re ready to enjoy a frozen portion of lasagna, simply remove it from the freezer and place it in a microwave-safe dish. Cover with a paper towel and microwave on high for 4-5 minutes, or until heated through. Alternatively, you can reheat it in a preheated oven at 350 degrees Fahrenheit for approximately 20 minutes or until warmed to your liking.
-
Serve: Once heated through, serve your delicious Eggplant Lasagna with a side of fresh salad and garlic bread for a complete and satisfying meal.
This hearty and flavorful Eggplant Lasagna is sure to become a staple in your recipe collection. Whether you’re cooking for a crowd or meal-prepping for the week ahead, it’s a versatile dish that never disappoints. Enjoy! 🍆🧀🍅
