Description
A delicious and hearty Eggplant Lasagna, layered with tender grilled or baked eggplant, rich meat sauce, creamy ricotta cheese, and topped with melted mozzarella and Parmesan. A comforting and satisfying twist on a classic!
Ingredients
Scale
- 2 large eggplants, about 1 pound each
- 1/4 cup olive oil, plus more for brushing
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 pound ground beef (or Italian sausage, or a mix)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 15 ounces ricotta cheese (whole milk or part-skim)
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 large egg, lightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Wash and dry the eggplants. Slice lengthwise into 1/4-inch thick slices.
- Place eggplant slices on a baking sheet lined with paper towels. Sprinkle generously with salt. Let sit for 30 minutes. Pat dry with paper towels.
- In a large bowl, toss eggplant slices with 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, and 1/2 teaspoon garlic powder.
- Preheat grill to medium heat. Brush grates with olive oil. Grill eggplant slices for 3-4 minutes per side, until tender and with grill marks.
- Preheat oven to 400°F (200°C). Arrange eggplant slices on baking sheets lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until tender and lightly browned.
- Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef (or Italian sausage) and cook, breaking it up, until browned. Drain excess grease.
- Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in crushed tomatoes, tomato sauce, and tomato paste. Add dried basil, dried oregano, sugar, and red pepper flakes (if using). Season with salt and pepper to taste.
- Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to an hour. Stir occasionally.
- In a medium bowl, combine ricotta cheese, Parmesan cheese, chopped parsley, and egg. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Mix all ingredients until well combined, smooth, and creamy.
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13 inch baking dish.
- Thin layer of meat sauce on the bottom.
- Eggplant slices, overlapping slightly.
- Half of the ricotta cheese mixture.
- Half of the remaining meat sauce.
- Repeat layers: eggplant, remaining ricotta cheese mixture, remaining meat sauce.
- Final layer of eggplant slices.
- Sprinkle shredded mozzarella cheese and grated Parmesan cheese evenly over the top.
- Cover the baking dish with aluminum foil. Bake for 30 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Let it rest for at least 15-20 minutes before cutting and serving.
Notes
- Salting the eggplant is optional but recommended to draw out excess moisture and prevent a soggy lasagna.
- Simmering the meat sauce for a longer time will enhance the flavor.
- Letting the lasagna rest after baking is crucial for it to set properly and be easier to slice.
- Serve with a side salad, crusty bread, and a glass of red wine for a complete meal.
- Prep Time: 45 minutes
- Cook Time: 75 minutes