Eggplant Lasagna

Eggplant Lasagna Recipe - Authentic Vegetarian Italian Dish

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 6 |

Vegetarian diet

Introduction

Eggplant Lasagna is a delicious and hearty dish that is perfect for a cozy night in. This vegetarian twist on traditional lasagna is packed with flavor and nutrients, making it a great option for a healthy meal.

History

Eggplant Lasagna has its roots in Italian cuisine, where eggplant is a popular ingredient in many dishes. This recipe is a lighter and healthier alternative to traditional lasagna, as it replaces the pasta with thinly sliced eggplant.

Ingredients

1 tbsp olive oil
1 medium onion, sliced
1 clove garlic, minced
1 large tomato, sliced very thin
1 cup canned crushed tomatoes
1.5 tsp dried basil
1.5 tsp dried oregano
0.25 tsp salt (optional)
1 medium eggplant, sliced very thin
8 oz (227 g) shredded part-skim mozzarella cheese

How to prepare

Preheat the oven to 425°F (218°C).
In a medium nonstick skillet, heat the olive oil over medium heat.
Sauté the onion until tender, about 2–3 minutes.
Transfer the sautéed onion to an 8x8 or 9x13 baking dish.
Sauté the garlic for 1 minute.
Add the crushed tomato, basil, oregano, and salt, and cook gently over medium-low heat for 10 minutes.
Spread a layer of this tomato mixture over the onion layer in the baking dish.
Add a layer of eggplant and follow with a layer of tomato.
Sprinkle 0.33 of the mozzarella cheese over the top.
Repeat the layers of eggplant, tomato, and cheese until you have used all the ingredients.
Finish with a layer of mozzarella cheese.
Cover the baking dish with aluminum foil and bake for 25 minutes, or until the vegetables are tender.
Uncover the dish and bake for an additional 10–15 minutes, or until the layer of cheese is light brown.

Variations

Add layers of spinach or mushrooms for added flavor and nutrients.
Use different types of cheese, such as ricotta or Parmesan, for a different taste.

Cooking Tips & Tricks

Be sure to slice the eggplant thinly to ensure that it cooks evenly in the oven.

- You can salt the eggplant slices before cooking to draw out excess moisture and bitterness.

- Feel free to add your favorite vegetables or protein to the layers for added flavor and nutrition.

Serving Suggestions

Serve Eggplant Lasagna with a side salad and some crusty bread for a complete meal.

Cooking Techniques

Baking the Eggplant Lasagna allows the flavors to meld together and the cheese to melt and become gooey and delicious.

Ingredient Substitutions

You can use zucchini or yellow squash in place of eggplant for a different twist on this recipe.

Make Ahead Tips

You can assemble the Eggplant Lasagna ahead of time and refrigerate it until ready to bake.

Presentation Ideas

Garnish the Eggplant Lasagna with fresh basil or parsley for a pop of color and flavor.

Pairing Recommendations

Pair Eggplant Lasagna with a light red wine, such as a Pinot Noir or Merlot.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Eggplant Lasagna contains approximately 250 calories.

Carbohydrates

Each serving of Eggplant Lasagna contains approximately 20 grams of carbohydrates.

Fats

Each serving of Eggplant Lasagna contains approximately 12 grams of fat.

Proteins

Each serving of Eggplant Lasagna contains approximately 15 grams of protein.

Vitamins and minerals

Eggplant is a good source of vitamins C, K, and B6, as well as minerals like potassium and manganese.

Alergens

This recipe contains dairy in the form of cheese, so it may not be suitable for those with lactose intolerance or dairy allergies.

Summary

Eggplant Lasagna is a nutritious and satisfying dish that is high in protein and vitamins. It is a great option for a vegetarian meal that is both delicious and filling.

Summary

Eggplant Lasagna is a delicious and nutritious dish that is perfect for a cozy night in. Packed with flavor and nutrients, this vegetarian twist on traditional lasagna is sure to become a family favorite.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Eggplant Lasagna. It was a warm summer day, and I was going through an old recipe book that had been passed down to me from my own grandmother. As I flipped through the pages, I came across a handwritten note tucked away in the back of the book. It was written in beautiful cursive script, and the title read "Eggplant Lasagna - Nonna Maria's Special Recipe."

My heart fluttered with excitement as I read through the ingredients and instructions. I had always been a fan of traditional lasagna, but the idea of using eggplant instead of pasta intrigued me. I knew I had to try this recipe and taste the unique flavors that Nonna Maria had perfected over the years.

I remembered my grandmother telling me stories of Nonna Maria, a dear friend of hers who had immigrated to America from Italy many years ago. Nonna Maria was known for her delicious cooking and generous spirit. She would often share her recipes with friends and neighbors, and my grandmother was lucky enough to have learned a few of her secrets in the kitchen.

With determination, I set out to recreate Nonna Maria's Eggplant Lasagna. I gathered all the ingredients I would need - fresh eggplant, ripe tomatoes, fragrant basil, creamy ricotta cheese, and of course, plenty of gooey mozzarella. As I sliced the eggplant and roasted it in the oven, the kitchen filled with the sweet aroma of caramelized vegetables.

I layered the ingredients in a baking dish, starting with a generous dollop of marinara sauce at the bottom. Next came the tender slices of eggplant, followed by a creamy mixture of ricotta cheese, Parmesan, and fresh herbs. I repeated the layers until the dish was filled to the brim, finishing with a thick blanket of mozzarella cheese on top.

As I slid the dish into the oven, I couldn't help but feel a sense of anticipation. The scent of bubbling cheese and herbs filled the air, and I knew that something truly special was about to emerge from the oven.

After what felt like an eternity, the timer finally beeped, and I carefully pulled the steaming dish of Eggplant Lasagna from the oven. The cheese was golden and bubbling, the aroma was intoxicating, and I couldn't wait to dig in.

I served myself a generous portion and took my first bite. The flavors exploded in my mouth - the rich tomato sauce, the creamy ricotta, the tender eggplant, and the gooey mozzarella all melded together in perfect harmony. Each bite was a symphony of flavors, a tribute to the culinary genius of Nonna Maria.

As I savored each mouthful, I couldn't help but feel a sense of gratitude for the traditions and recipes that had been passed down to me through the generations. Cooking was more than just a way to nourish my body - it was a way to connect with my past, to honor the memories of those who had come before me, and to share the love and joy that food brings to our lives.

I knew that I would cherish this recipe for Eggplant Lasagna for years to come, passing it down to future generations and continuing the legacy of Nonna Maria's culinary expertise. And as I sat at the table, surrounded by the laughter and chatter of my loved ones, I knew that this simple dish had brought us all together in a way that only food can.

So thank you, Nonna Maria, for sharing your special recipe with me. It has brought me so much joy and comfort, and I will always hold it dear to my heart. And thank you, dear reader, for allowing me to share this story with you. May you find as much joy and connection in cooking as I have, and may you always remember the power of a good meal to bring people together. Buon appetito!