Pasta dinners are not only some of my family ‘s favorites, they are also a go-to option for me when meal planning. One reason is I have so many I can make off the top of my head and another is I know they will always be a successful […]
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Pasta dinners are not only some of my family's favorites, they are also a go-to option for me when meal planning. One reason is I have so many I can make off the top of my head and another is I know they will always be a successful dinner with no complaints.
From hearty baked pasta casseroles in the winter, to cool and creamy pasta salads during the hot summer months, I will always find a way to get noodles on our dinner table. But every now and then, I want something with an Italian flare that's a little lighter, and maybe even meat-free or low carb.
So, what's this pasta-loving girl to do? There are plenty of ways to enjoy some of our favorite pasta suppers with veggies instead. My Eggplant Lasagna is so delicious that nobody at your table will even miss the noodles—guaranteed!
Best Eggplant Lasagna Recipe
This simple dinner uses fresh eggplant (perfect timing with summer produce right now), jarred marinara and a creamy ricotta mixture to mimic a traditional lasagna recipe. Each layer is packed with flavor and nobody—not even the biggest pasta lover—will be able to resist it. It's basically eggplant Parmesan without the breading!
How Do I Make My Eggplant Less Soggy?
If you've ever baked eggplant before, you know it has a tendency to become soggy and fall apart. A great way to avoid this, or at least lessen the chance as much as possible, is to slice the eggplant, sprinkle it with sea salt and let it sit for about 20 minutes. Then pat them dry with paper towels. The salt draws the moisture out of the eggplant. Some recipes say to even rinse the salt from the eggplant, but I find just dabbing them dry will remove enough of the salt without adding any extra moisture.
Do I Need To Soak Eggplant Before Baking?
Eggplant can sometimes have a bitter flavor. Soaking it in milk for about 30 minutes before cooking can temper that bitterness. Plus, it can help the eggplant have a creamier texture once cooked. However, for this recipe, we want to avoid any extra moisture, so soaking doesn't really help, but adding the salt to the eggplant before cooking also helps to draw some bitterness out of it.
How To Slice Eggplant For Lasagna
For this recipe you will want to slice your eggplant into what I call "planks" not "rounds." To do that as easy as possible, cut both ends off the eggplant and stand it up on a firm cutting board. With a sharp knife, carefully slice downward, making 1/4-inch thick pieces. You can see how the shape and size of the pieces I used in the pics below.
How Long To Bake Eggplant Lasagna
This casserole will be baked for about 40 minutes total, both covered and uncovered. This allows the heat to be trapped to cook it through and then the top layer of cheese to be exposed to get a beautiful golden brown top.
Ingredients Needed
- eggplant
- ricotta cheese
- Italian cheese blend
- Parmesan cheese
- egg
- Italian seasoning
- olive oil
- fresh parsley
- salt and pepper
Tools Needed
- 2 large rimmed baking sheets
- parchment paper
- mixing bowl
- wooden spoon/spatula
- basting brush
- measuring cups/spoons
- sharp knife
- cutting board
- paper towels
- 9x13 baking dish
How To Make Eggplant Lasagna
1. Preheat oven to 400. In a medium bowl whisk the egg. Then add the ricotta, 1 cup shredded cheese, 1/4 cup Parmesan cheese, pepper and 1/4 cup chopped parsley. Stir well to combine. Set aside.
2. Slice eggplant into 1/4-inch planks and place on baking sheets lined with parchment. Sprinkle with salt.
3. After 20 minutes, beads of water should appear on the surface of the eggplant. Gently pat dry with paper towels.
4. Brush eggplant with olive oil and roast in oven for about 20 minutes, until it's beginning to soften a little. Remove and reduce heat to 375.
5. In the bottom of a 9x13 baking dish, pour enough marinara to coat and spread evenly.
6. Layer eggplant slices in baking dish, overlapping if necessary. Cover with 1/3 ricotta mixture and spread evenly. Top with a thin layer of marinara. Repeat layers 2 more times, ending with marinara. Sprinkle with remaining cheeses and cover tightly with foil. Bake for 20 minutes. Remove foil and bake 15-20 additional minutes, until golden brown.
7. Once eggplant lasagna is cooked, let it stand for about 15 minutes before serving. Garnish with remaining chopped parsley if desired.
