Eggplant Lasagna Casserole Recipe
Image Credit: Leckerer Kanal via YouTube
If you don’t know what to do with your eggplants yet, try this super easy and yummy lasagna recipe! This cheesy and loaded baked goodness is a must-try, share this with your family and you’ll surely love it. Thanks to Leckerer Kanal via YouTube for making this very delicious dish.
Ingredients:
- 2 large eggplants, sliced thinly
- Salt
- Pepper
- 3 large tomatoes, sliced thinly
- Oil
- Italian herbs
- 140g (5 ounces) spinach
- 4 tbsp ricotta cheese
- 1 clove garlic
- Seasoning or other spices of choice
- 200g (1.5 pounds) Mozzarella cheese
- Neapolitan sauce or any tomato sauce
- 30g (1 ounce) parmesan cheese
Directions:
Step 1
Slice the eggplants thinly, then transfer them into a large bowl, and fill it with water until fully submerged. Add 1 tablespoon of salt, then leave it to soak for about 10 to 15 minutes. Drain the eggplants and pat them dry with a paper towel. Brush a sheet pan with oil, then spread the eggplants, season them with salt and pepper to taste, sprinkle some Italian herbs, then drizzle oil. Use a brush to spread the seasoning evenly, then stack another layer of eggplants, and repeat seasoning them. Bake it in a preheated oven at 200°C or 400°F for about 20 minutes. Chop the spinach well and transfer it to a large bowl. Add in 4 tablespoons of ricotta cheese, minced garlic, and other spices or seasonings of your choice. Mix them together until well combined. Cut mozzarella into small bite-sized pieces and set them aside.
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Step 2
Brush your baking dish with oil and Italian herbs, then place the eggplants on the side of the baking dish, the other half of the eggplants should be hanging on the side. Add and spread half of the portion of the spinach filling, you can season it with salt and pepper but it is optional. Spread some Neapolitan sauce or any tomato sauce, then add a layer of tomatoes, top it with mozzarella cheese. Add the remaining portion of the eggplants, spread another batch of Neapolitan sauce or any tomato sauce. Then, close the overlapped tomatoes on the side towards the center and use the eggplants to cover the whole baking dish. You can drizzle it with more oil if preferred, then sprinkle the top with parmesan cheese. Bake it in a preheated oven at 200°C or 400°F for about 30 minutes.
*All these images are credited to Leckerer Kanal via YouTube. Give her channel a visit and subscribe for more!
