Eggplant Lasagna
Enjoy all the comforting, cheesy layers of classic lasagna with hearty eggplant slices in place of noodles. It makes for a lighter yet just as satisfying and flavorful meal.
4 Serving(s)
Ingredients
- 2 medium eggplants, sliced into 1/4-inch rounds
- 1 1/2 tbsp. Schnucks olive oil, divided
- 1 tsp. minced garlic
- 1 1/2 cups Schnucks no-salt-added tomato sauce
- 1 tsp. Schnucks Italian seasoning
- 1 cup Schnucks part-skim ricotta
- 2 cups Schnucks finely shredded Italian six-cheese blend
- 1/2 cup fresh basil leaves
Instructions
- Preheat oven to 400 degrees. Lightly salt eggplant slices all over and let stand 10 minutes to draw out moisture. Pat dry with paper towels and spread onto a sheet pan. Drizzle with 1 tablespoon oil and roast 8 minutes per side.
- Meanwhile, in a small saucepan, heat remaining oil over medium. Add garlic; cook, stirring, until fragrant, 20–30 seconds. Stir in tomato sauce and Italian seasoning. Lower heat and let simmer 10 minutes.
- In an 8x8-inch baking dish, spread a spoonful of tomato-sauce mixture. Layer in half the eggplant, ricotta, tomato-sauce mixture and cheese. Repeat layer.
- Bake until cheese is golden, 15–20 minutes. Let cool 5 minutes before serving garnished with basil.
Nutrition Facts
480 Calories Per ServingFat: 24gSaturated Fat: 11gCholesterol: 65mgSodium: 521mgCarbohydrates: 26gFiber: 10gSugars: 5gProtein: 23gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe