Eggplant Lasagna
Eggplant Lasagna
15 minutes
25 minutes
Vegetables
Made with Gremolata olive oil, this refreshed take on a classic favorite will have you dreaming of Italian streets.
Ingredients
- 2 eggplants, cut lengthwise into ¼ inch strips
- 12 oz Ricotta cheese
- 1 lemon juiced and zested
- ½ cup fresh basil, chopped
- 1 tablespoon dry oregano
- salt and pepper to taste
- 3 cups tomato sauce
4 oz shredded parmesan cheese
Directions
Preheat oven to 350 degrees. Mix together ricotta, lemon juice and zest, basil, oregano, olive oil, and season with salt and pepper. Spoon mixture into the eggplant sheets and roll them up.
Lay the rolled up eggplant seam side down in a baking dish and cover with tomato sauce and parmesan. Bake in the oven until eggplant is tender and topping is golden brown, about 25 minutes.
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