COOKING AROUND THE WORLD: ITALIAN EGGPLANT LASAGNA
OK who doesn't love some lasagna? It's one of those delicious comfort foods that mom always made and you felt super warm inside afterward. But now as an adult, I don't actually eat a lot of pasta. A lot of it has to do with my taste buds changing, and also I'm watching what I eat (we can all skip on a few calories here and there).
When I was in Italy years ago I actually saw eggplant lasagna on the menu for the first time. I thought WOAH, I love eggplants, and I love lasagna. It must be my lucky day. I remember taking the first bite of the delicious Italian food and I felt like I was in heaven, the warm taste mixed with the vegetables, I just knew I needed to make this back home.
Since then, I've perfected my Eggplant lasagna that was inspired by this little family-owned restaurant in the south of Italy, Here's my recipe.Buon appetito!
Makes 6 Servings
- 3 medium eggplants
- 1 bell pepper diced
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 jar gluten-free pasta sauce
- 1 egg
- 16 oz low-fat ricotta cheese
- 8 oz shredded mozzarella cheese
- kosher salt
- 1 tbsp extra virgin olive oil
- 2 tsp oregano
- freshly ground black pepper
Preheat over to 350 degrees
- Cut off the ends of the eggplants and slice the eggplant long ways (about inch) with an 8-inch kitchen knife. Lay slices on a cooling rack, season with salt, after 20 minutes flip and season again. Let them sit for another 20 minutes then pat dry with paper towels.
- In a large skillet over medium heat, heat up the olive oil. Sauted the garlic for 1 minute, add the onions, bell pepper, oregano, salt, and pepper. Cook until sauted then add the pasta sauce and cook until warm.
- In a medium mixing bowl, combine the ricotta and egg, season with salt and pepper. Mix evenly.
- Grease a casserole dish with olive oil and spread a thick layer of pasta sauce on the bottom. Line the eggplant noodle over the pasta sauce and top with the ricotta mixture then sprinkle a layer of mozzarella. Repeat layers as needed (you should have about 4 layers).
- Add the final layer of eggplant and top with your pasta sauce, and mozzarella.
- Cover your casserole dish with aluminum foil and bake for 30 minutes. Remove the aluminum foil and cook for another 30 minutes or until the cheese on top is crispy, browned, and bubbly.
Serve hot.Buon appetito!
Did you love this recipe? Did you make some modifications of your own? Tell me what you thought in the comments below.
Xoxo Ania Tra
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