This baked eggplant lasagna recipe is an inviting vegetable rendition of lasagna without the noodles.
With its creamy layers of sliced eggplant and ricotta, Parmesan and mozzarella cheeses, this marvelous baked eggplant lasagna recipe is a little like lasagna — without the pasta. Also featuring bell pepper, basil and black olives, the result has a lusty, Mediterranean flavor.
Courtesy Angelic Organics Kitchen (adapted from Food and Wine, July 1995)
Olive oil for greasing the pans and coating eggplant and peppers
1 large eggplant, cut into 1/2-inch slices
Salt to taste
1 red or green bell pepper, sliced into 1/4-inch rings
1 cup ricotta cheese
3 large egg whites, lightly beaten
3/4 cup freshly grated Parmesan cheese, divided
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh parsley
1 pinch cayenne pepper
1 cup tomato sauce, divided
4 ounces mozzarella cheese, grated
1/3 cup pitted, finely chopped sliced black olives
Heat oven to 400 degrees Fahrenheit. Lightly grease an 8- or 9-inch square baking dish with olive oil.
Arrange eggplant slices on baking sheet, season with salt and lightly brush tops with olive oil. Bake until eggplant is soft and golden, about 20 minutes. Transfer eggplant to a plate and set aside to cool.
Reduce oven temperature to 350 degrees Fahrenheit.
Toss pepper with a few dashes of olive oil in medium bowl. Spread on baking sheet and bake for 10 minutes.
In large bowl, mix ricotta cheese, egg whites, 1/2 cup Parmesan, basil, parsley, cayenne pepper and a generous dash of salt until all ingredients are well combined.
Arrange half the eggplant slices in baking dish. Spread ricotta mixture evenly over slices. Pour half the tomato sauce evenly on top. Sprinkle with mozzarella cheese. Arrange pepper and olives on top the mozzarella. Top with remaining tomato sauce. Add remaining eggplant slices and sprinkle with remaining Parmesan cheese. Bake until all layers are heated through and cheese is melted, about 45 minutes.
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