Discover an authentic eggplant lasagna recipe that brings the rich flavors of Italy straight to your dinner table, combining traditional techniques with mouthwatering ingredients.
Ingredients
For the Eggplant:
- 2 medium eggplants
- Olive oil for roasting
- Salt and pepper
For the Tomato Sauce:
- 1.5 cups crushed tomatoes
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 1 teaspoon dried basil
- Salt and pepper
- Sweet paprika
For the Cheese Mixture:
- 450-500g (1 lb) ricotta cheese
- 2 large eggs
- Fresh basil, chopped
- Salt and pepper
Additional Ingredients:
- Lasagna noodles
- 100g (3.5 oz) mozzarella cheese
- Fresh basil for garnish
Step-by-Step Instructions
- Prepare Eggplant:
- Slice eggplants into 1/4-inch thick rounds
- Salt eggplant slices and let sit for 15 minutes
- Pat dry with paper towels
- Brush with olive oil
- Roast in oven at 200°C (400°F) for 20 minutes until golden
- Make Tomato Sauce:
- Heat olive oil in a pan
- Sauté minced garlic until fragrant
- Add crushed tomatoes
- Season with salt, pepper, sweet paprika, sugar, and dried basil
- Simmer for 15-20 minutes
- Prepare Cheese Mixture:
- In a bowl, mix ricotta cheese
- Add 2 eggs
- Chop fresh basil and mix in
- Season with salt and pepper
- Assemble Lasagna:
- Preheat oven to 180°C (350°F)
- Layer in baking dish:
- Thin layer of tomato sauce
- Lasagna noodles
- Roasted eggplant slices
- Ricotta mixture
- Tomato sauce
- Repeat layers
- Top with mozzarella cheese
- Bake:
- Cover with foil
- Bake for 35-40 minutes
- Remove foil for last 10 minutes to brown cheese
- Let rest for 10 minutes before serving
Nutritional Information
Per Serving:
- Calories: 380-420
- Protein: 22g
- Carbohydrates: 30g
- Fat: 20g
- Preparation Time: 30 minutes
- Cooking Time: 45-50 minutes
- Total Time: 1 hour 20 minutes
- Servings: 4-6
Cooking Tips
- Salt eggplant to remove bitterness
- Roast eggplant for better texture
- Use fresh basil for maximum flavor
- Let lasagna rest to set layers
Variations and Substitutions
- Vegetarian Option: Skip meat entirely
- Gluten-Free: Use gluten-free lasagna noodles
- Dairy-Free: Use plant-based cheese alternatives
- Add Protein: Include ground meat or plant-based protein
Frequently Asked Questions
Q1: Can I prepare this in advance? Yes, assemble and refrigerate before baking
Q2: How to store leftovers? Refrigerate for 3-4 days, reheat in oven
Q3: Can I freeze this lasagna? Freeze before baking for up to 3 months
Q4: What side dishes pair well? Green salad, garlic bread, roasted vegetables
Q5: Can I use different cheeses? Try parmesan or provolone for variation
Storage and Make-Ahead Tips
- Refrigerate covered for 3-4 days
- Freeze unbaked for up to 3 months
- Thaw in refrigerator before baking
- Best reheated in oven to maintain texture
A delicious journey through Italian cuisine, right in your own kitchen!