Trim off the head of the Eggplant. Chop thin slices of the Eggplant. Toss them with salt, pepper & olive oil. Keep them in a separate place for 30 minutes. Meanwhile, preheat the oven to 400F or 200C. After 30 min, use a Paper towel to soak out the excess water, place it in the middle rack of the oven. Cook @ 400F or 200C for 15 minutes. After it gets done, keep them aside.
In a large bowl, combine, Egg, Ricotta Cheese, Grated Parmesan Cheese, Mozzarella Cheese, Salt & Pepper. Mix until combined, keep aside.
To make homemade pasta, sauce, heat olive oil in a pan As the oil shimmers, add the chopped onion and garlic. As they get fragrant, add 1/2 can of Tomatoes, along with dried Oregano, Salt, Pepper, and Sugar. Stir until combined and cook for 2-3 minutes until the sauce starts to smell good.
Grease a 9x13 inch baking dish with oil. Layer with Pasta sauce, top with the Eggplant slices, followed by another layer of Pasta sauce, followed by Ricotta Mix and Mozzarella Cheese. Repeat until you use up all the Eggplant. Top with Mozzarella Cheese. Bake covered at 350F or 180C for 15 minutes. After that, add more Mozzarella Cheese and bake uncovered for 10 more minutes.
Serve with chopped parsley or Basil on top.
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Nutrition
Nutrition Facts
Eggplant Lasagna (Vegetarian)
Amount Per Serving
Calories 168
* Percent Daily Values are based on a 2000 calorie diet.
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