Maybe your best dinner yet by mixing two comfort food favorites, eggplant parmesan and lasagna, for this delicious dish.
Ingredients
2 medium eggplants, about 6" to 8" long
Kosher salt
1 tbsp. extra-virgin olive oil
3 cloves garlic, minced
1 yellow onion
2 tsp. dried 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
Instructions
Preheat oven to 400°.
Cut ends of eggplants and slice thinly, about 1/4” thick. Lay slices on a cooling rack and season with salt. Let it sit for 20 minutes. Pat salted sides with a paper towel. Flip, season again, and let sit for another 20 minutes. Pat dry with a paper towel.
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 9"-x-13" 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. If desired, remove foil and broil until golden on top, 1 to 2 minutes. Let cool for 10 minutes, then garnish with parsley and serve.
Thank you to Delish for this recipe. Make sure you check out the original recipe for other amazing recipes.
