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Eggplant Lasagna Recipe

Eggplant Lasagna Recipe

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How To Make Eggplant Lasagna

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Preparation: 20 minutes
Cooking: 40 minutes
Total: 60 minutes



  • 2 large eggplants, sliced lengthwise into 1/4 inch thick slices
  • 2 cups of marinara sauce
  • 1 cup of ricotta cheese
  • 1 cup of shredded mozzarella cheese
  • 1/4 cup of grated Parmesan cheese
  • 2 cloves of garlic, minced
  • 1 tablespoon of olive oil
  • 1 teaspoon of dried oregano
  • salt and pepper, to taste
  • fresh basil leaves, for garnish


  1. Preheat the oven to 375°F (190°C) and grease a baking dish.

  2. Lay the eggplant slices on a baking sheet, season lightly with salt, and let sit for 10 minutes to release moisture. Pat dry with paper towels.

  3. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

  4. Add the marinara sauce to the skillet and cook for 5 minutes, stirring occasionally.

  5. Spread a thin layer of the marinara sauce on the bottom of the baking dish. Place a layer of eggplant slices on top, slightly overlapping each other.

  6. Spread a layer of ricotta cheese over the eggplant slices, followed by a sprinkle of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella cheese and grated Parmesan cheese on top.

  7. Sprinkle dried oregano and season with salt and pepper.

  8. Cover the baking dish with foil and bake for 30 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.

  9. Allow the lasagna to cool for a few minutes before serving. Garnish with fresh basil leaves.


  • Calories : 309kcal
  • Total Fat : 17g
  • Saturated Fat : 8g
  • Cholesterol : 43mg
  • Sodium : 1084mg
  • Total Carbohydrates : 24g
  • Dietary Fiber : 8g
  • Sugar : 12g
  • Protein : 18g
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