Eggplant Lasagna

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while maintaining texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds umami flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive than olive oil.

Chop off both ends of the eggplant.

Cut a thin slice off one side of the eggplant for stability.

Slice the eggplant into three quarter inch thick slices.

Lay the eggplant slices on two baking sheets lined with parchment paper.

Spray both sides of the eggplant slices with olive oil.

Season both sides of the eggplant slices with salt and pepper.

Preheat the oven to 400 degrees Fahrenheit.

Roast the eggplant for 20 to 25 minutes until golden, flipping halfway through.

Mince three cloves of garlic.

Add olive oil to a pan and sauté the minced garlic for 30 seconds to a minute until fragrant.

Add 10 ounces of spinach to the pan, cooking it down in two batches of five ounces each.

Place the cooked spinach and garlic on a paper towel-lined plate to absorb excess moisture.

Flip the eggplant slices halfway through roasting and return to the oven for the remaining time.

Combine 16 ounces of ricotta cheese, half a cup of mozzarella cheese, a quarter cup of parmesan cheese, one egg, and the sautéed spinach and garlic in a bowl.

Mix until everything is well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens