Roasted Eggplant Lasagna

Name: Roasted Eggplant Lasagna
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 egg; 1 large eggplant, peeled and cut into 1/4-inch slices; 3 sprigs fresh thyme, chopped; 283 grams package frozen chopped spinach, thawed and drained; 2 cloves garlic, minced; 473 milliliters shredded Italian cheese blend; 2 sprigs fresh oregano, chopped; 6 slices part-skim mozzarella cheese; 10 grinds fresh black pepper; 454 grams ricotta cheese; 6 servings salt to taste; 591 milliliters tomato sauce

The recipe Roasted Eggplant Lasagna could satisfy your Mediterranean craving in about 1 hour and 45 minutes. This recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 330 calories, 23g of protein, and 21g of fat. This recipe serves 6. Head to the store and pick up egg, salt, garlic, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It works well as a main course. It is a good option if you're following a gluten free, primal, and vegetarian diet.

Instructions

Preheat oven to 450 degrees F (230 degrees C).

Equipment you will use

Oven

Place eggplant slices on a wire rack; sprinkle with salt.

Ingredients you will need

Eggplant

Salt

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Wire Rack

Let sit until some liquid starts beading on slices, about 20 minutes. Rinse salt off eggplant slices and pat dry.

Ingredients you will need

Eggplant

Salt

Brush olive oil over both sides of each slice. Arrange eggplant slices on a baking sheet.

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Olive Oil

Eggplant

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Baking Sheet

Roast in the preheated oven for 10 to 15 minutes. Flip eggplant slices and continue roasting until slices are tender and lightly browned, 15 to 20 more minutes.

Ingredients you will need

Eggplant

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Oven

Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C).

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Eggplant

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Oven

Mix ricotta cheese, Italian cheese blend, egg, garlic, oregano, thyme, and black pepper together in a bowl.

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Italian Cheese

Ricotta Cheese

Black Pepper

Oregano

Garlic

Thyme

Egg

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Bowl

Line a 9-inch square pan with aluminum foil. Coat the bottom of the pan with about 1/2 cup tomato sauce; top with 1/2 of the eggplant slices.

Ingredients you will need

Tomato Sauce

Eggplant

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Aluminum Foil

Frying Pan

Layer eggplant slices with 1/2 of the spinach, 1/2 of the ricotta mixture, and 1/2 of the remaining tomato sauce. Continue layering with remaining ingredients, ending with sauce. Top with mozzarella slices. Cover pan with aluminum foil.

Ingredients you will need

Tomato Sauce

Mozzarella

Eggplant

Ricotta Cheese

Spinach

Sauce

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Aluminum Foil

Frying Pan

Bake in the preheated oven for 30 minutes.

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Oven

Remove aluminum foil and continue baking until cheese is brown and bubbling, 5 to 10 more minutes.

Ingredients you will need

Cheese

Equipment you will use

Aluminum Foil

Equipment

Ingredients

Servings:

egg 1large

eggplant, peeled and cut into 1/4-inch slices 3sprigs

fresh thyme, chopped 283grams

package frozen chopped spinach, thawed and drained 2cloves

garlic, minced 473milliliters

shredded Italian cheese blend 2sprigs

fresh oregano, chopped 6slices

part-skim mozzarella cheese 10

grinds fresh black pepper 454grams

ricotta cheese 6servings

salt to taste 591milliliters

tomato sauce

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Monsanto Il Poggio Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.