Mediterranean Eggplant Lasagna

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🍆 Mediterranean Eggplant Lasagna

Prep: 25 min | Cook: 45 min | Total: 1 hr 10 min | Serves: 6

Ingredients

  • 2 large eggplants, sliced
  • 3 tbsp olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp oregano
  • 1 tsp basil
  • Salt & pepper to taste
  • 1½ cups ricotta
  • 2 cups shredded mozzarella
  • ½ cup Parmesan
  • 9–12 lasagna sheets
  • Fresh basil for garnish

Instructions

  1. Roast eggplant slices at 425°F (220°C) for 15–18 minutes.
  2. Sauté onion and garlic in olive oil. Add tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer 15 minutes.
  3. Cook lasagna sheets according to package directions.
  4. Layer tomato sauce, lasagna sheets, roasted eggplant, ricotta, and mozzarella in a baking dish.
  5. Top with mozzarella and Parmesan.
  6. Cover and bake at 375°F (190°C) for 25 minutes. Uncover and bake 10–15 minutes until golden.
  7. Rest 10 minutes, garnish with fresh basil, and serve.

Tip: Let it rest before slicing for neat, beautiful layers.

Q&A

Can I make it ahead? Yes, assemble and refrigerate for up to 24 hours.
Can I freeze it? Yes, freeze cooled portions for up to 3 months.