Eggplant & Tomato Lasagna - Quick & Healthy Vegetable Dish

My garden’s been producing a lot of eggplants lately. Eggplants are vegetables often overlooked when concerning their nutritional value. Surprisingly though, they are a great source of vitamins ( C, K, B6, thiamine, niacin, potassium, folic acid) and minerals (magnesium, manganese, copper, iron) that are beneficial for maintaining good health.

Eggplants are versatile in many recipes and one of my favorites ways to use them is in lasagna. This eggplant and tomato lasagna is delicious, easy to make and it’s easily customizable; add meat in the marinara sauce or make it a vegan dish by using vegan cheeses.

🍴Ingredients 🍴

-Eggplants 3-4 medium or 1-2 large, sliced

-Tomato 1-2, sliced

-Parsley a handful, chopped

-Garlic 5-6 cloves, optional

-Marinara Sauce 1 cup

-Ricotta Cheese 3/4 cup

-Mozzarella Cheese 3/4 cup

-Parmesan Cheese 1/2 cup

-Egg 1

-Salt

-Ground Pepper

-Olive Oil

1, Lay slices of eggplants on a baking sheet or parchment paper. Sprinkle salt on the eggplant slices and let sit for 10 minutes (this takes excess moisture out of eggplants). Wipe the surface of eggplants with a damp paper towel.

2, Heat oven to 375 F (190 C). Mix ricotta cheese and egg; season lightly with salt and pepper.

3, Coat the bottom of a medium-sized baking dish with olive oil. Place 1/3 of eggplant slices in the baking dish. Top with 1/3 of the ricotta cheese mixture, 1/3 of tomato slices, 1/3 of parmesan cheese, 1/3 of mozzarella cheese, 1/3 of chopped parsley, 1/3 of marinara sauce.

4, Repeat the layers (starting from eggplant slices) 2 more times. How to ⬇️

5, Top with garlic cloves (optional), more mozzarella cheese and chopped parsley.

6, Bake for 25-30 min.

🍽Enjoy with crusty Italian bread!