Quick Eggplant Lasagna

Produce:

– 1 tsp dried basil

– 2 large eggplants

– 2 cloves garlic, minced

– 1 tsp dried oregano

Refrigerated:

– 1 large egg

Condiments:

– 1 jar marinara sauce

Baking & Spices:

– Salt and pepper, to taste

Oils & Vinegars:

– Olive oil, for brushing

Dairy:

– 2 cups mozzarella cheese, shredded

– 1 cup grated Parmesan cheese

– 2 cups ricotta cheese

1. Prepare the Eggplant:

– Preheat your oven to 375°F (190°C). Slice the eggplants lengthwise into thin slices, about 1/4-inch thick. Place the slices on a baking sheet lined with parchment paper. Brush both sides lightly with olive oil and sprinkle with salt and pepper. Roast in the oven for 20-25 minutes, flipping halfway through, until tender and slightly golden. Remove from the oven and set aside.

2. Prepare the Cheese Mixture:

– In a bowl, combine the ricotta cheese, Parmesan cheese, egg, dried basil, dried oregano, and a pinch of salt and pepper. Mix well to combine.

3. Assemble the Lasagna:

– In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer the roasted eggplant slices on top, followed by a layer of the ricotta cheese mixture, then sprinkle with shredded mozzarella cheese. Repeat the layers, finishing with a layer of marinara sauce and mozzarella cheese on top.

4. Bake:

– Cover the lasagna with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden brown on top.

5. Serve:

– Let the lasagna rest for a few minutes before slicing and serving. Enjoy with a side salad or garlic bread for a complete meal!

This Quick Eggplant Lasagna is a healthier twist on the classic lasagna, using eggplant instead of pasta. It’s simple to make, rich in flavor, and sure to satisfy your cravings for comfort food!