thepioneerwoman4.5
Eggplant Lasagna
Skip the pasta and make your next lasagna with eggplant instead! With a hearty meat sauce and plenty of cheese, this is a delicious Italian dinner recipe.
👥 6 Servings⏱️ Prep & Cook: 2h 20m⏳ Prep: 30 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●pan
- ●wooden spoon
- ●bowl
- ●baking dish
📝 Preparation Steps
1
Heat the oven to 425ºF.
2
Slice the eggplant lengthwise into 1/2-inch thick slices. Place the slices on two baking sheets and sprinkle with 2 teaspoons of kosher salt. Allow to sit for ⏱️ 30 minutes.
3
Meanwhile, in a large sauté pan, heat 1 tablespoon of the oil over medium heat. Add the onion and cook, stirring frequently, until the onion is soft and lightly golden, 5 to ⏱️ 7 minutes. Add 3 cloves of the minced garlic, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of Italian seasoning, and the red pepper flakes. Cook until fragrant, ⏱️ 1 minute. Add the ground beef and cook, crumbling the meat with a wooden spoon, until the meat is no longer pink. Add the crushed tomatoes and 2 tablespoons of basil and bring to a boil. Reduce the heat to medium-low and simmer the sauce for ⏱️ 15 minutes until thick. Remove from the heat and stir in 2 tablespoons of parsley.
garlic, minced and divided4 cloves
4
Pat the eggplant dry and brush with the remaining 2 tablespoons oil and sprinkle with 1/2 teaspoon of black pepper. Place on the two baking sheets. Bake until the eggplant is golden brown and soft, 20 to ⏱️ 22 minutes.
5
In a medium bowl, combine the ricotta, egg, 1/2 cup of parmesan, panko, 1/4 cup of parsley, the remaining 1/4 teaspoon salt, 1 clove minced garlic, 1/4 teaspoon black pepper, and 1/2 teaspoon Italian seasoning.
large eggplants (about 2 1/2 lb. total)2large egg, lightly beaten1garlic, minced and divided4 cloves
6
Spray an 11-by-7-inch baking dish with nonstick cooking spray. Spread 1/2 cup of the meat sauce into the bottom of the prepared dish as a base. Now build the lasagna: Start with 4 to 5 pieces of eggplant in a single layer (cut to fit if necessary), then a third of the ricotta mixture, a third of the remaining meat mixture and ¾ cup of the cheese blend. Repeat two more times, adding a layer of eggplant, ricotta mixture, meat, and cheese blend each time. Sprinkle the top with the remaining 1/4 cup parmesan.
Nonstick cooking spray
7
Bake until the cheese is melted and the top is golden brown, 40 to ⏱️ 45 minutes. Allow to cool for ⏱️ 10 minutes.
8
Top with the remaining parsley and basil.
Nutrition Facts
calories
711 Calories
fat Content
51 g
fiber Content
10 g
sugar Content
13 g
sodium Content
1373 mg
protein Content
35 g
trans Fat Content
1 g
cholesterol Content
154 mg
carbohydrate Content
22 g
saturated Fat Content
21 g
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