Eggplant Lasagna

Instructions

1. Step 1

   Preheat the oven to 220°C and position racks in the upper and lower thirds.

2. Step 2

   Slice the eggplant and arrange the slices in single layers on two rimmed baking sheets.

   Ingredients used: 1200.0 gr Eggplant

   Cookware: Chef Knife, cutting board, rimmed baking sheet

3. Step 3

   Brush both sides of the eggplant with 2 tbsp (30 ml) olive oil and season with ⅝ tsp (4 gr) salt. Roast for 12 minutes, turn the slices and swap the baking sheets, then roast until tender and lightly browned, 10–13 minutes more.

   Timer: 25 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 4.0 gr Salt

   Cookware: pastry brush, rimmed baking sheet

4. Step 4

   Whisk together the ricotta, egg, 50 gr Parmesan, garlic, basil, oregano, black pepper, and ⅝ tsp (4 gr) salt.

   Ingredients used: 15.0 gr Basil, 2.0 gr Dried Oregano, 1.0 piece Egg, 8.0 gr Garlic, 2.0 gr Ground Black Pepper, 50.0 gr Parmesan Cheese, 450.0 gr Ricotta Cheese, 4.0 gr Salt

   Cookware: mixing bowl, whisk

5. Step 5

   Reduce the oven temperature to 190°C. Brush the baking dish with 1 tbsp (15 ml) olive oil.

   Ingredients used: 15.0 ml Olive Oil

   Cookware: baking dish, pastry brush

6. Step 6

   Spread a thin coating of marinara in the dish. Build three layers with the roasted eggplant, ricotta mixture, marinara, and mozzarella, finishing with marinara, mozzarella, and 25 gr Parmesan.

   Ingredients used: 720.0 ml Marinara Sauce, 300.0 gr Mozzarella, 25.0 gr Parmesan Cheese

   Cookware: baking dish, spoon

7. Step 7

   Cover the baking dish loosely with aluminum foil and bake at 190°C for 25 minutes.

   Timer: 25 min (fixed)

   Cookware: aluminum foil, baking dish

8. Step 8

   Remove the foil and bake until bubbling, browned on top, and at least 74°C in the center, about 15 minutes.

   Timer: 15 min (fixed)

   Cookware: aluminum foil, baking dish

9. Step 9

   Rest the lasagna for 15 minutes before slicing and serving.

   Timer: 15 min (fixed)

   Cookware: baking dish