Eggplant Lasagna Recipe Idea

• YIELDS: 4

• PREP TIME: 0 HOURS 15 minutes

• TOTAL TIME: 1 HOUR 30 minutes

INGREDIENTS

• 3 medium eggplants

• kosher salt

• 1 tbsp. extra-virgin oil

• 3 cloves garlic, minced

• 1 yellow onion

• 2 tsp. oregano

• Freshly ground black pepper

• 1 25-oz. jar marinara

• 16 oz. whole milk ricotta

• 1/2 c. freshly grated Parmesan

• 1 massive egg

• 1/4 c. chopped fresh parsley, and a lot of for garnish

• 4 c. shredded mozzarella

DIRECTIONS

• Preheat kitchen appliance to 400°.
• Cut ends off eggplants and slices thinly, concerning 1/4” thick. Lay slices on a cooling rack and season with salt. Let sit for 20 minutes. Flip, season once more, and let sit for an additional 20 minutes. Pat dry with paper towels.
• In a massive pan over medium heat, heat oil. Sauté garlic for 1 minute, then add onions and oregano. Season with salt and pepper and cook till onions area unit semitransparent. Add marinara and cook till warm through.
• In a medium bowl, mix ricotta, Parmesan, egg, and parsley. Season with salt and pepper.
• In a massive casserole dish, unfold a skinny layer of marinara sauce, one layer of eggplant “noodles", a layer of cheese mixture, then a layer of mozzarella; repeat layers. high last layer of eggplant with marinara sauce, mozzarella, and Parmesan.
• Cover with foil and bake for 35 minutes, then garnish with parsley and serve.

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