Ah, eggplant lasagna—the ultimate comfort food for those nights when you’re craving something cheesy, gooey, and oh-so-satisfying. Picture layers of tender eggplant, oozing with melted cheese and rich tomato sauce, like a warm hug on a chilly evening. I remember the last time I made it, the smell lingered like an old friend, bringing everyone to the table with smiles and eager forks.
Steps
- Preheat your oven to 400°F and prepare two baking sheets by coating them with nonstick spray. Slice the eggplants lengthwise into pieces about 3/4 inch thick and arrange them in a single layer on the baking sheets. Brush both sides of the slices with olive oil and season with salt and pepper.
- Roast the eggplant slices in the oven for about 25 minutes, turning them halfway through and swapping the positions of the pans. Once the eggplant is soft and golden, remove from the oven and reduce the temperature to 350°F.
- While the eggplant is roasting, heat olive oil in a large skillet over medium heat and sauté the mushrooms until they soften, about 7 minutes. Add minced garlic, salt, and oregano, cooking for an additional 2 minutes, then stir in the marinara sauce and set aside.
- In a large bowl, combine ricotta cheese, Parmesan, an egg, salt, and pepper, stirring until evenly mixed. Add thawed and drained spinach, breaking it up as you incorporate it into the ricotta mixture.
- Begin assembling the lasagna by spreading half of the mushroom marinara sauce on the bottom of a greased 9×13-inch baking dish. Lay four roasted eggplant slices on top, followed by the entire ricotta mixture.
- Add another layer of four eggplant slices and cover with the remaining mushroom marinara sauce. Top the dish with mozzarella and the remaining Parmesan cheese.
- Bake the assembled lasagna for 25 to 30 minutes at 350°F, until the cheese is melted and the dish is hot and bubbly. After removing it from the oven, sprinkle fresh herbs over the top and let it rest for 5 to 10 minutes before serving.
Ingredients
- 2 large eggplants, sliced lengthwise into 3/4-inch thick pieces (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 and excess water removed
- ½ cup grated Parmesan cheese, divided
- 1 large egg
- 1 cup shredded part-skim mozzarella cheese (or a mix of mozzarella and provolone)
- 2 tablespoons chopped fresh basil, thyme, or parsley
FAQ
- Do I need to peel the eggplant before cooking?
- No, peeling the eggplant is not necessary. The skin softens during cooking, and keeping it on saves time.
- Can I freeze Eggplant Lasagna?
- Freezing is not recommended as the eggplant can become watery when thawed. It’s best to enjoy it fresh or prepared ahead and stored in the fridge.
- What can I use instead of mushrooms if I want more protein?
- You can substitute mushrooms with sautéed ground chicken, turkey, lean ground beef, or Italian turkey sausage to increase the protein content.
- How can I prepare Eggplant Lasagna in advance?
- Roast the eggplant and prepare the ricotta and mushroom layers up to a day ahead. Store them separately in the refrigerator and assemble the lasagna just before baking or a few hours in advance.
- What side dishes go well with Eggplant Lasagna?
- Eggplant Lasagna pairs nicely with grilled chicken or shrimp, a fresh green salad, roasted Brussels sprouts, or garlic bread for those who want a carb option.
Tips
- Season the Eggplant: Before cooking, sprinkle kosher salt on the eggplant slices and let them sit for a few minutes. This helps to reduce bitterness and draws out excess moisture, ensuring the eggplant has a better texture.
- Roast at High Temperature: To avoid a slimy or spongy texture, roast the eggplant at 400 degrees F. This process not only tenderizes the eggplant but also prevents the lasagna from becoming watery and enhances the flavor through caramelization.
- Layering Tips: Use a deep enough pan to accommodate the layers comfortably. For this recipe, use two layers of eggplant and one thick layer of ricotta mixture, topped with sauce and mozzarella for a well-balanced lasagna.
- Advance Preparation: For convenience, roast the eggplant and prepare the ricotta and sauce layers up to a day ahead. Store them separately in the refrigerator and assemble the lasagna just before baking, allowing it to come to room temperature while the oven preheats.
Equipment
- Mandoline slicer (for evenly slicing the eggplant)
- Rimmed baking sheets
- 9×13-inch baking dish
- Nonstick spray (for coating baking sheets and dish)
- Large skillet (if you don’t already have one)
- Large mixing bowl
- Spatula (for spreading layers evenly)
