Eggplant Lasagna
Preheat oven to 410°F.
Start with cutting eggplants in thin slices. Heat olive oil in a pan and fry the eggplants for around 5 minutes. Season with salt and pepper, then set aside.
Make sure the oil hot, this way you will get a much better texture and flavor. After frying, make sure to remove any remaining oil.
Start with a layer of the marinara sauce on the bottom, followed by eggplants, ricotta, marinara and a bit of Parmesan, mozzarella.
Repeat until everything is used. The last layer should be a bit marinara and ricotta, garnish with Parmesan and Mozzarella.
Bake for around 30 minutes until the cheese is melted and a bit golden on top. Let cool down a bit for approximately 5 up 8 minutes and Serve.
Ingredients
Directions
Preheat oven to 410°F.
Start with cutting eggplants in thin slices. Heat olive oil in a pan and fry the eggplants for around 5 minutes. Season with salt and pepper, then set aside.
Make sure the oil hot, this way you will get a much better texture and flavor. After frying, make sure to remove any remaining oil.
Start with a layer of the marinara sauce on the bottom, followed by eggplants, ricotta, marinara and a bit of Parmesan, mozzarella.
Repeat until everything is used. The last layer should be a bit marinara and ricotta, garnish with Parmesan and Mozzarella.
Bake for around 30 minutes until the cheese is melted and a bit golden on top. Let cool down a bit for approximately 5 up 8 minutes and Serve.