Easy Eggplant Lasagna

Ingredients:

• 2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 lb ground beef or Italian sausage (optional, for a meaty version)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 jar (24 oz) marinara sauce or tomato sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1 container (15 oz) ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil or parsley, chopped (optional, for garnish)

Instructions:

Preparation time: 20 minutes | Cooking time: 45-50 minutes

Preheat the oven:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

Prepare the eggplant:

Lay the eggplant slices on the prepared baking sheet. Brush both sides with olive oil and season with salt and pepper. Bake in the preheated oven for 15 minutes, flipping halfway through, until the eggplant is tender and slightly golden. Remove from the oven and set aside.

Cook the meat (if using):

In a large skillet over medium heat, cook the ground beef or Italian sausage until browned, breaking it up with a spoon as it cooks. Add the chopped onion and garlic, and cook until the onion is softened, about 5 minutes. Stir in the marinara sauce, dried basil, dried oregano, and red pepper flakes (if using). Simmer for 10 minutes. If you’re making a vegetarian version, simply heat the marinara sauce with the herbs.

Prepare the ricotta mixture:

In a medium bowl, combine the ricotta cheese, egg, and 1/4 cup of the Parmesan cheese. Mix well.

Assemble the lasagna:

1. In a 9×13-inch baking dish, spread a thin layer of the meat sauce or marinara sauce on the bottom.
2. Arrange a layer of baked eggplant slices over the sauce.
3. Spread a layer of the ricotta mixture over the eggplant slices, followed by a layer of the meat sauce or marinara sauce.
4. Sprinkle with shredded mozzarella cheese.
5. Repeat the layers, finishing with a layer of sauce and a final sprinkle of mozzarella and the remaining Parmesan cheese.

Bake the lasagna:

Cover the dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

Cool and serve:

Allow the lasagna to cool for about 10 minutes before slicing. Garnish with fresh basil or parsley if desired.

Nutritional Information:

• Calories: Approximately 350 per serving (without meat)
• Carbohydrates: 15g
• Proteins: 20g
• Fats: 25g
• Sugars: 10g
• Fiber: 4g