Eggplant Lasagna
Give pasta night a veggie makeover with this Eggplant Lasagna recipe. All the flavors and layers you love minus the noodles.
Ingredients
- 2 large eggplants
- 2 3/4 tsp. salt
- 3 Tbsp. olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 1/4 tsp. pepper
- 1 tsp. Italian seasoning
- 1/4 tsp. red pepper flakes
- 1 egg, lightly beaten
- 1/4 cup panko bread crumbs
- 1/2 lb. ground beef
- 28 oz. can fire-roasted diced tomatoes
- 3 Tbsp. fresh basil, chopped
- 1/2 cup fresh parsley, chopped
- 15 oz. whole milk ricotta cheese
- 3/4 cup grated parmesan
- 2 1/4 cups shredded Italian blend cheese
Directions
Heat oven to 425. Slice eggplant lengthwise into 1/2-inch slices. Place slices on a baking sheet, sprinkle with salt, and let sit for 30 minutes.
In a large saute pan, heat 1 tablespoon of olive oil over medium heat. add onion and cook 5 to 7 minutes, stirring frequently. Add 3 cloves garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon Italian seasoning, and red pepper flakes. Cook about 1 minute then add ground beef and cook until fully browned. Add crushed tomatoes and 2 tablespoons of basil and bring to a boil. Reduce heat and let simmer for 15 minutes until thick. Remove from heat and stir in 2 tablespoons parsley.
Pat eggplant dry, brush with olive oil, and sprinkle with pepper. Bake 20-22 minutes until golden and soft. In a bowl, combine ricotta, egg, 1/2 cup parmesan, bread crumbs, 1/4 cup parsley, 1/4 teaspoon salt, 1 clove minced garlic, 1/4 teaspoon pepper, and 1/2 teaspoon Italian seasoning.
Spray the baking dish with non-stick cooking spray and spread 1/2 of the meat mixture into the bottom. Build lasagna by adding 4-5 pieces of eggplant in a single layer. add 1/3 ricotta mixture, 1/3 meat sauce, and 3/4 cup of Italian cheese blend. Repeat these layers until everything is used up. Top with parmesan and bake 40-45 minutes until mely and golden.
Allow lasagna to cool for 10 minutes before serving.
