I love Italian food, which shouldn’t be a surprise to anyone who knows me (I’ve got some Italian running through my veins). Spaghetti, Fettuccini, Lasagna — pasta is my love language! Needless to say, this eggplant lasagna speaks to me!
I think pasta is one of the best ways to incorporate a meatless meal into your menu. Every Monday at our house is a Meatless Monday (we’re big on themes in our household) and sometimes it can get hard to plan a meatless dish that’s different from the previous week.
Eggplant is not something I’ve cooked with often. I’ve made eggplant parmigiana once and loved it, but it’s not a vegetable I’m super familiar with, but I like to try to get to know all of my fruits and vegetables.
About a year ago, I had a vegetable lasagna from Olive Garden and it had zucchini, mushrooms, and eggplant in it — and it was amazing! So, I thought, what if I put a lasagna together using ingredients similar to eggplant parmigiana — how good would that be?
Well, I can tell you — it’s pretty delicious! My kids devoured the eggplant lasagna, including my two-year-old son! Between my son loving the dinner and the fact that there wasn’t any lasagna leftover, I got a pretty good indication that this meal was something they would eat again, which is a great thing because they are my toughest critics!
- 2 large eggplants, sliced lengthwise into 1/4 inch slices
- extra virgin olive oil
- 15 oz container ricotta cheese
- 1 egg
- 2 cups shredded Italian cheese
- 4 cloves garlic, minced
- 2 tbsp dried oregano
- 2 tbsp Italian seasoning
- 3/4 cups tomato sauce
- 2 lbs roma tomatoes, thinly sliced
- 1 cup mozzarella cheese
- 10 leaves fresh basil, torn
- Place eggplant slices on a wire rack and sprinkle with salt. Allow to sweat for 20 minutes.
- Pre-heat oven to 450 degrees.
- Rinse eggplant and pat dry.
- Brush with olive oil on both sides and place on a parchment paper-lined baking sheet.
- Roast for 10-15 minutes.
- Remove and reduce temperature to 350 degrees.
- Mix ricotta, garlic, oregano, Italian, egg, and pepper in a bowl.
- Grease a 9x13 baking dish with non-stick cooking spray.
- Pour a couple of 1/4 cup of tomato sauce on the bottom of the baking dish and spread it around. Lay some eggplant slices on the bottom of the baking dish.
- Spread some ricotta cheese over the eggplant, followed by half of the tomato slices and some of the torn pieces of basil leaves.
- Layer 1 cup of the Italian cheese and 1/2 cup of the mozzarella followed by 1/2 cup of tomato sauce. Repeat those layers.
- Cover with foil and bake for 20 minutes.
- Remove foil and return to the oven and broil the cheese until just beginning to brown, about 5-6 minutes.