Eggplant Lasagna

The Method for Eggplant Lasagna

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1. Salt the aubergine slices and leave on a rack for 30 minutes. Pat dry. Heat the oven to 220°C / 430°F, brush the slices with the oil and roast on trays for 20 minutes, turning once.

   Mark done Start 30 min timer

2. While the aubergine roasts, simmer the tomatoes, garlic and oregano for 20 minutes until thick.

   Mark done Start 20 min timer

3. Mix the ricotta, egg, half the parmesan and the parsley. Reduce the oven to 190°C / 375°F.

   Mark done

4. Spread a little sauce in a baking dish. Layer aubergine, sauce, ricotta mix and mozzarella, repeating twice and finishing with sauce, mozzarella and the remaining parmesan.

   Mark done

5. Bake for 50 minutes until bubbling and golden. Rest for 15 minutes and scatter with basil.

   Mark done Start 50 min timer

What Can Go Wrong

1. Salt and dry the aubergine slices.
2. Keep the tomato sauce thick.
3. Rest the lasagna before cutting.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

On the Table Alongside

Green salad · Garlic bread · Roast tomatoes · Red wine

Keeping Eggplant Lasagna

Keeps for 4 days in the fridge or 2 months in the freezer.

Common Questions

Eggplant Lasagna Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.