Quietstorm Session

The Awkward Writer

Vegetarian Like Me: Eggplant Lasagna

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Ingredients

3 medium eggplants
kosher salt
1 tbsp. extra-virgin olive oil
3 cloves garlic, minced
1 yellow onion
2 tsp. oregano
Freshly ground black pepper
1 25-oz. jar marinara
16 oz. whole milk ricotta
1/2 c. freshly grated Parmesan
1 large egg
1/4 c. chopped fresh parsley, plus more for garnish
4 c. shredded mozzarella

 

Directions

Preheat oven to 400°.

Cut ends off eggplants and slice thinly, about 1/4” thick. Lay slices on a cooling rack and season with salt. Let sit for 20 minutes. Flip, season again, and let sit for another 20 minutes. Pat dry with paper towels.

In a large skillet over medium heat, heat oil. Sauté garlic for 1 minute, then add onions and oregano. 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 casserole dish, spread a thin layer of marinara sauce, a single layer of eggplant “noodles”, a layer of ricotta mixture, then a layer of mozzarella; repeat layers. Top last layer of eggplant with marinara sauce, mozzarella, and Parmesan.

Cover with foil and bake for 35 minutes, then garnish with parsley and serve

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