Immerse yourself in the rich flavors of this easy eggplant lasagna that combines hearty vegetables with creamy cheese and nestled between rich tomato sauce. This top-notch recipe is perfect for anyone looking for a delicious and satisfying meal that’s sure to please everyone at the table. Whether you’re vegetarian or just looking to incorporate more veggies into your diet, this eggplant dish is a must-try.
Ingredients
Eggplant: 2, cut into 1/4-inch-thick slices
Salt: 1 tablespoon, plus more to taste
Spinach: 5 ounces (140 grams)
Ricotta cheese: 4 tablespoons
Onion: 1, chopped
Green pepper: 1, chopped
Crushed tomatoes: 1 (15-ounce) can Diced tomatoes: 2 (15-ounce) cans, one with Italian seasoning Olive oil: For cooking Italian herbs: To taste Mozzarella cheese: 7 ounces (200 grams), grated
Parmesan cheese: 1 ounce (30 grams), grated Instructions
Prepare the eggplants
Preheat the oven to 190 degrees Celsius.
Place the eggplant slices on a baking sheet, sprinkle with 1 tablespoon of salt and let them rest for 30 minutes to remove moisture.
Cook the vegetables
In a skillet over medium heat, saute the onion and green pepper in olive oil until softened.
Add the crushed tomatoes, both cans of diced tomatoes, and Italian herbs. Simmer for 15 minutes.
Rinse and dry eggplants
Rinse the salt off the eggplant slices and pat them dry with paper towels.
Prepare the ricotta mixture
In a separate bowl, combine the ricotta, spinach, a pinch of salt and pepper. Mix well.
To continue reading, scroll down and click Next 👇👇
ADVERTISEMENT
ADVERTISEMENT
