Eggplant Lasagna
A delicious eggplant lasganaia without noodles! This easy Italian recipe uses slices of thin eggplant in place of noodles for a quick and easy meal. Melty cheese, fresh veggies, and loads of flavor!
Servings: 10
Calories: 406kcal
Ingredients
- 2 large eggplant
- 1 teaspoon kosher salt
- 2 Tablespoons extra-virgin olive oil divided
- 1 pound ground Italian sausage
- 10 ounces frozen spinach thawed and drained
- 2 cups whole milk ricotta
- 1 large egg beaten
- 1 cup grated parmesan cheese
- ¼ teaspoon black pepper
- 2 ½ cups San Marzano marinara sauce or use your favorite store bought sauce
- 1 ½ cup mozzarella cheese shredded or fresh sliced
Instructions
- Preheat the oven to 375 F degrees. Grease a 9 x 13-inch baking dish and set it aside.
- Brush a baking sheet with the oil. Slice your eggplant lengthwise into ¼ inch slices. Lay flat in a single layer on the baking sheet. Sprinkle with salt. Bake for 12 minutes.
- While the eggplant is baking brown the sausage. Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add the sausage, use a spatula to break it into crumbles while it browns. Add the marinara and simmer for 5 to 7 minutes.
- Place the thawed spinach in a clean kitchen towel. Gather the top and twist to squeeze out excess water. In a mixing bowl, mix together the ricotta, egg, parmesan, spinach, and pepper.
- Use a paper towel to blot the eggplant dry before you assemble the lasagna.
- Spread half a cup of the sauce on the bottom of the baking dish. Add a single layer of the eggplant, before adding ½ of the ricotta mixture. Sprinkle ⅓ of the mozzarella cheese on top of it. Add ½ the meat sauce. Repeat the process until all the ingredients have been used up. Top lasagna with mozzarella then bake for 20 minutes.
- Remove and cover then bake an additional 8 minutes, broiling for a crispy top. Rest for 10 minutes before serving.
Notes
- For a vegetarian version of this recipe, substitute vegan meat crumbles or diced mushrooms for the sausage. Be sure to add Italian season to taste for additional flavor.
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