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jeudi 4 juillet 2024




- 2 large eggplants, sliced lengthwise into 1/4-inch thick slices

- 2 cups marinara sauce

- 1 cup ricotta cheese

- 1 cup shredded mozzarella cheese

- 1/2 cup grated Parmesan cheese

- 2 cloves garlic, minced

- 1 teaspoon dried oregano

- 1 teaspoon dried basil

- Salt and pepper to taste

- Olive oil for brushing


1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Arrange the eggplant slices in a single layer on the prepared baking sheet. Brush both sides of the eggplant slices with olive oil and sprinkle with salt and pepper.

3. Bake the eggplant slices for about 15-20 minutes, or until they are softened and slightly golden brown. Remove from the oven and set aside.

4. In a mixing bowl, combine the ricotta cheese, minced garlic, dried oregano, dried basil, salt, and pepper. Mix until well combined.

5. In a greased baking dish, spread a thin layer of marinara sauce on the bottom. Place a layer of roasted eggplant slices on top.

6. Spread half of the ricotta mixture over the eggplant slices, followed by a sprinkle of mozzarella and Parmesan cheese.

7. Repeat the layers - marinara sauce, eggplant slices, ricotta mixture, and cheeses.

8. Finish with a final layer of marinara sauce and a generous sprinkle of mozzarella and Parmesan cheese on top.

9. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

10. Let the lasagna cool for a few minutes before slicing and serving.

Enjoy your impeccable eggplant lasagna!

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