Description
A healthy twist on classic eggplant Parmesan and lasagna, combining layers of roasted eggplant, marinara sauce, and cheese for a lighter yet satisfying dish.
Ingredients
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss eggplant slices with olive oil, salt, pepper, oregano, and garlic powder.
- Roast eggplant on a baking sheet for 20 minutes, flipping halfway.
- Layer marinara sauce, eggplant, ricotta, and mozzarella in a baking dish.
- Repeat layers, finishing with mozzarella and Parmesan on top.
- Bake for 25 minutes until bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
- Use low-fat cheeses for a lighter version.
- Add fresh basil for extra flavor.
- Can be made ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian