Eggplant Lasagna – a delicious recipe with eggplants, Olive oil, salt, ricotta cheese, eggs, Parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
["1. Preheat oven to 450 degrees. Arrange eggplant in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil. Season with salt and pepperBake until eggplant is tender and golden turning halfway through (25-30 min.)", "", "2. meanwhile in a medium bowl whisk together eggs, 1/2 cup parmesan, oregano, 1 1/2 t salt, 1/4 t of pepper. Brush an 8"" sq. baking dish with oil.", "", "3. Lay a fourth of eggplant slices in bottom of prepared dish, spread with half of marinara sauce. Top with another fourth of eggplant, spread with half of ricotta mixture. Repeat layers, ending with ricotta. Sprinkle with remaining 1/2 cup parmesan. Bake until bubbling and golden. 20-25 minutes. Cool 10 minutes before serving."]
941
kcal
Calories
93
g
Fat
7
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 large eggplants sliced lenthwise 1 1/4 inch thick, 3 T Olive oil, Coarse salt and fresh ground pepper, 1 container -15 oz. ricotta cheese, and more.
Yes, Eggplant Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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