Total Time: 1:30
Yields 4 servings
3 medium eggplants
1 tbsp. extra virgin olive oil
4 cloves garlic, chopped
1 yellow onion
2 tsp. oregano
fresh ground black pepper
6 cups marinara (try the Garlic Herb Marinara recipe)
16 oz. whole milk ricotta
½ cup fresh grated Parmesan
2 large eggs
¼ cup chopped fresh parsley
4 cups shredded mozzarella
Preheat oven to 400°.
Cut ends of eggplants and slice thinly, about ¼ inch thick. Lay slices on a cooling rack and salt. Allow to sit for 15-20 minutes to leech the water out. Turnover, the eggplant and repeat steps again, for another 15-20 minutes. Pat dry with paper towels.
In a large skillet over medium heat, heat oil. Sauté onions for 1 minute, then add garlic and oregano (be careful not to brown the garlic as it will turn the flavor bitter). Season with salt and pepper and cook until onions are translucent. Add marinara and cook until warmed through.
In a medium bowl, combine ricotta, Parmesan, egg and parsley. Season with salt and pepper.
In a large baking dish, spread a thin layer of marinara sauce, lay a single layer of eggplant, then top with a layer of ricotta mixture, then top with mozzarella; repeat steps. Top last layer with marinara sauce, mozzarella, and any Parmesan cheese mixture.
Cover with foil and bake for 30-40 minutes. If you plan to freeze the lasagna, cool it in the refrigerator first. Once completely cool transfer to a freezer container top with any extra marinara sauce and freeze.
Reheat for 10-15 minutes in the microwave.
Nutrition: Calories 449.4; Total Fat 20.9 g; Sodium 811.3 mg; Total Carbohydrate 33.4 g; Dietary Fiber 9.8 g; Protein 36.2 g