Eggplant Lasagna - The BEST Eggplant Recipe!

Prep Time50

Cook Time1

Total Time1 50

Servings: servings

Author: Constance Smith - Cosmopolitan Cornbread

Ingredients

1 ½ lb eggplant about 2-3 medium sized
kosher salt
1 Tb extra virgin olive oil
1 lb ground beef
1 egg
15 oz ricotta cheese
½ c parmesan cheese divided
¼ c freshly minced basil
2 Tb freshly minced parsley
3 cloves garlic minced
1 teaspoon dry oregano
2 c shredded mozzarella cheese
1 c frozen spinach thawed and squeezed to remove liquid
½ teaspoon freshly ground black pepper
2 c jarred marinara use your favorite variety or homemade

Instructions

To begin, cut the stem end from the eggplant and discard. Slice the eggplant lengthwise into 1/2 inch slices.
Sprinkle about 1/2 teaspoon of kosher salt in the bottom of a 9x13 inch baking pan. Place a single layer of eggplant slices in the pan.
Sprinkle a little salt on each piece of eggplant. Add another layer of eggplant. Sprinkle with salt. Repeat the layers off eggplant and salt until all of your eggplant slices are in the pan and lightly salted.
Let the eggplant sit for 20-30 minutes. This step in important to pull some of the excess liquid from the eggplant and helps with the texture.
Line two baking sheets with parchment paper.
Preheat your oven to 400 degrees.
After the eggplant has rested, wipe each slice on both sides with paper towel to remove the salt and excess liquid that has been pulled from the eggplant.
Arrange the slices on the baking sheets in a single layer.
Lightly brush or mist the slices with extra virgin olive oil.
Wash out the baking pan and set it aside for now.
Bake the eggplant slices for 20 minutes, or until the eggplant is soft and "bendy."
Reduce the oven temperature to 375 degrees.
While the eggplant is baking, brown the ground beef in a skillet. Drain any excess grease and set it aside.
In a mixing bowl, lightly beat the egg.
Add in the ricotta, 1/4 c of the parmesan cheese, basil, parsley, minced garlic, oregano, 1/2 c of the mozzarella cheese, spinach, and the black pepper. Stir this all together to mix well.
Lightly oil your 9x13 baking pan.
Spread 1/2 c of the marinara in the bottom of the pan
Place half of the eggplant slices in a layer in the bottom of the pan. It's fine if they overlap a little.
Spread half of the ricotta mixture over the eggplant.
Spread the cooked ground beef over the ricotta layer.
Spread half of the remaining marinara over the ground beef.
Arrange the eggplant in another layer.
Spread the second half of the ricotta mixture over the eggplant.
Spread on the remaining marinara.
Sprinkle the remaining parmesan and mozzarella cheeses over the top.
Cover the baking pan tightly with aluminum foil. Bake for 20 minutes.
Remove the foil and bake for 15-20 minutes longer, or until the cheese is melted and golden around edges.
Let the lasagna rest about 10 minutes before serving.
Enjoy!

Notes

If you would like a meatless variety of this lasagna, you can omit the ground beef.

See This Recipe:

https://cosmopolitancornbread.com/best-eggplant-lasagna/

Nutrition