Eggplant Lasagna


2 eggplants large, sliced about a 1/4" thick

1 teaspoon fine sea salt, to taste

olive oil to taste

For the Marinara

1/2 teaspoon red pepper flakes

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1 (28 Oz.) can crushed tomatoes

For the Ricotta layer

2 tablespoons basil leaves shredded

1 egg large

1 (15 Oz.) container ricotta cheese

2 cloves garlic minced

1/2 teaspoon lemon zest

10 ounces frozen spinach, thawed and liquid squeezed out

2 cups shredded mozzarella cheese, divided

1 cup grated parmesan cheese, divided

Preheat oven to 375.

Cut off the ends of the eggplant, then cut lengthwise to make slices about 1/8" thick.

Sprinkle the eggplant slices VERY liberally with sea salt on both sides.

Let sit for 10 minutes to draw out the moisture, then pat VERY dry with paper towels to remove any excess water.

For the Marinara

Stir together crushed tomatoes, garlic powder, Italian seasoning, red pepper flakes and a pinch of salt.

For the Ricotta filling

In a medium bowl, beat the egg. Add ricotta, 1 1/2 cups of mozzarella, 1/2 cup of parmesan, lemon zest, 1/2 teaspoon salt, and 1 tablespoon basil, then mix well to combine.

To assemble the Lasagna

In a 9" × 13" baking dish, add enough sauce to cover the bottom of the dish.

Spread in an even layer, then add a layer of eggplant slices on top. (It's okay if the slices overlap slightly.) Add a layer of ricotta filling and spread it in a thin, even layer.

Repeat with the remaining ingredients in the same order, finishing with a layer of sauce.

Sprinkle the remaining mozzarella and parmesan on top.

Bake for 45 minutes, until cheese is fully melted.

Then turn on the broiler for 5 minutes, or until the cheese on top is browned and bubbly.

Remove the lasagna from the oven, then let it rest for 15 to 20 minutes to allow lasagna to set.

Garnish with fresh basil and cut into 12 even squares and enjoy!
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