Eggplant Lasagna with Ricotta

Instructions

1. Step 1

   Preheat the oven to 220°C. Arrange the eggplant on baking sheets, season both sides with 1 tsp (6 gr) salt, and leave for 15 minutes; blot away the released moisture.

   Timer: 15 min (fixed)

   Ingredients used: 1200.0 gr Eggplant, 6.0 gr Salt

   Cookware: baking sheet, Chef Knife, cutting board, oven

2. Step 2

   Brush both sides of the eggplant with 2 tbsp (30 ml) olive oil. Roast for 20 minutes, turning the slices halfway through, until tender and lightly browned.

   Timer: 20 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: baking sheet, oven, pastry brush

3. Step 3

   Heat 1 tbsp (15 ml) olive oil in a saucepan over medium heat. Add the onion and cook until softened, then add the garlic and cook briefly until fragrant.

   Timer: 6 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 ml Olive Oil, 150.0 gr Onion

   Cookware: saucepan, wooden spoon

4. Step 4

   Stir in the tomato paste, then add the passata, oregano, basil, ⅝ tsp (4 gr) salt, and ½ tsp (1 gr) ground black pepper. Simmer over low heat until slightly thickened.

   Timer: 15 min (fixed)

   Ingredients used: 3.0 gr Dried Oregano, 15.0 gr Fresh Basil, 1.0 gr Ground Black Pepper, 4.0 gr Salt, 700.0 ml Tomato Passata, 30.0 gr Tomato Paste

   Cookware: saucepan, wooden spoon

5. Step 5

   Whisk the ricotta with the eggs, 50 gr Parmesan, ⅜ tsp (2 gr) salt, and ½ tsp (1 gr) ground black pepper until evenly combined.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Egg, 1.0 gr Ground Black Pepper, 50.0 gr Parmesan Cheese, 500.0 gr Ricotta Cheese, 2.0 gr Salt

   Cookware: mixing bowl, whisk

6. Step 6

   Reduce the oven to 190°C. Spread a thin layer of tomato sauce in the baking dish, then layer roasted eggplant, ricotta filling, more sauce, and 240 gr mozzarella; repeat, finishing with sauce.

   Timer: 8 min (fixed)

   Ingredients used: 240.0 gr Mozzarella

   Cookware: baking dish, oven

7. Step 7

   Top with the remaining 60 gr mozzarella and 30 gr Parmesan. Bake until bubbling and browned, with the center reaching at least 74°C.

   Timer: 30 min (fixed)

   Ingredients used: 60.0 gr Mozzarella, 30.0 gr Parmesan Cheese

   Cookware: baking dish, oven

8. Step 8

   Let the lasagna rest for 15 minutes before slicing and serving.

   Timer: 15 min (fixed)

   Cookware: baking dish