How To Make Eggplant Lasagna
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Serves:
Ingredients
- 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
Instructions
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Preheat the oven to 375°F (190°C) and grease a baking dish.
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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.
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In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
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Add the marinara sauce to the skillet and cook for 5 minutes, stirring occasionally.
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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.
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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.
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Sprinkle dried oregano and season with salt and pepper.
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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.
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Allow the lasagna to cool for a few minutes before serving. Garnish with fresh basil leaves.
Nutrition
- 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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