Gluten free and vegetarian without losing any of the texture or flavor? Find it here! Eggplant lasagna uses thinly sliced eggplant in lieu of noodles, packing more vegetables into dinner without the food allergies!
- 2 large eggplants, washed
- 2 cups ricotta cheese
- 1 whole egg
- 1 (28 ounce) jar marinara
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups shredded mozzarella cheese
- Preheat oven to 400 degrees F. Spray a large baking sheet and an 8 x 8-inch pan with nonstick spray.
- Slice the eggplant thinly, about 1/4-inch in thickness, and place on the baking sheet in 1 layer.
- Bake for 10 minutes. Remove from the oven and let cool slightly.
- Meanwhile, whisk together the ricotta cheese, the egg, garlic powder and salt and pepper.
- Spread a small amount of marinara on the bottom of the 8 x 8-inch pan.
- Layer half of the eggplant on top of the marinara.
- Layer half of the ricotta mixture on top of the eggplant.
- Layer half of the remaining marinara on top of the ricotta.
- Layer half of the mozzarella on top of the marinara.
- Layer the other half of the eggplant on top of the marinara.
- Layer the other half of the ricotta on top of the eggplant.
- Layer the other half of the marinara on top of the ricotta.
- Layer the remaining mozzarella on top of the marinara.
- Cover with foil and bake at 400 degrees F for 20-25 minutes until bubbly.
- Remove the foil and turn the oven to broil. Broil for about 5 minutes, or until the cheese on top is golden brown and bubbly.
- Let sit at room temperature for 10-15 minutes.
- Serve hot.