Eggplant Lasagna Recipe | Samsung Food App
Roasted eggplant slices replace traditional lasagna noodles in this eggplant lasagna recipe. It's cheesy, comforting, and delicious...and also low carb and gluten-free!
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Cooking tools:
- Microplane
- Oven
- Baking sheet
- Baking dish
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Measuring spoon
- Spoon
- Fork
- Paper towel
Ingredients
- 2 to 3 large eggplants (4 pounds, stemmed and sliced vertically into ¼-inch-thick planks)
- Sea salt
- Extra-virgin olive oil (for drizzling)
- 1½ cups marinara sauce
- 2 cups grated mozzarella cheese
- ¼ cup grated Parmesan cheese
- Red pepper flakes (for sprinkling)
- Fresh basil leaves (for garnish)
- 2 cups (16 ounces) whole milk ricotta cheese
- 1 large egg (beaten)
- 2 garlic cloves (grated)
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- ½ teaspoon sea salt
- Freshly ground black pepper
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