Ingredients:
2 large eggplants, sliced lengthwise into ¼-inch sheets
2 tbsp olive oil
Salt & pepper to taste
2 cups ricotta cheese
1 egg
1 cup shredded mozzarella
½ cup grated parmesan
2 cups marinara sauce
2 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
Fresh basil for garnish
Directions:
Prepare the eggplant:
Preheat oven to 400°F (200°C). Brush eggplant slices with olive oil, season with salt and pepper, and bake for 20 minutes until soft.
Make ricotta filling:
In a bowl, mix ricotta, egg, parmesan, garlic, dried basil, dried oregano, salt, and pepper.
Assemble the lasagna:
Spread a thin layer of marinara sauce in a baking dish. Add a layer of eggplant slices, then spread ricotta mixture, some marinara, and mozzarella. Repeat layers until ingredients are used. Finish with mozzarella on top.
Bake:
Bake for 25–30 minutes until bubbly and golden. Let rest 10 minutes before slicing.
Serve:
Garnish with fresh basil and serve warm.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Kcal: ~310 kcal
Servings: 4–6 servings