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Eggplant Lasagna

Updated: Mar 11

  • Wonderful lasagna with eggplant. Italian cuisine always has different flavors represented with some amazing pasta, so here is one of them. Follow recipe.

Ingredients: medium, total time: 90 min. 6 servings
  • 3 medium eggplants

  • salt to taste

  • 1 teaspoon extra virgin olive oil

  • 3 cloves garlic/ finely chopped

  • 1 yellow onion/ finely chopped

  • 2 teaspoons oregano

  • freshly ground black pepper

  • 1 jar of marinara sauce (700 g)

  • 1500 ml whole milk ricotta

  • 1/2 cup freshly grated Parmesan

  • 1 egg

  • 1/4 cup chopped fresh parsley, plus extra for garnish

  • 4 cups chopped mozzarella

  1. Preheat the oven to 250 °C.

  2. Cut off the ends of the eggplants and cut them into 1/4 thick (eggplant) leaves, put the eggplants to stand and salt them, let them stand for 20 minutes and then turn them over (use paper towels).

  3. Heat a large skillet over medium heat, heat the oil.

  4. Fry the garlic for 1 minute, then add the onion and oregano. Season with salt and pepper and cook until onion is translucent. Add the marinara sauce and cook until warm enough.

  5. In a medium bowl, combine the ricotta, Parmesan, egg and parsley. Season with salt and pepper.

  6. In a large bowl for the compotes, apply a thin layer of marinara sauce, one layer of eggplant leaves (noodles), a layer of ricotta mixture, then a layer of mozzarella, repeat the layers. The top of the last layer is eggplant with marinara sauce, mozzarella, and Parmesan.

  7. Cover with foil and bake for 35 minutes, then garnish with parsley and serve.

Buon appetito!

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