Delicious and hearty American Eggplant Lasagna recipe

This American twist on a classic Jewish dish combines layers of roasted eggplant, marinara sauce, and a cheesy filling made with ricotta, mozzarella, and Parmesan. The result is a comforting and flavorful dish that is perfect for a cozy family dinner or entertaining guests.

Ingredients

• 2 large eggplants, sliced into rounds
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 1/4 cup chopped fresh basil
• Salt and pepper to taste
• Olive oil for roasting eggplant

Directions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Brush the eggplant slices with olive oil and season with salt and pepper. Roast in the oven for 15-20 minutes, until tender.
3. In a bowl, mix together the ricotta, mozzarella, Parmesan, eggs, basil, salt, and pepper.
4. In a baking dish, spread a layer of marinara sauce. Top with a layer of roasted eggplant slices, followed by a layer of the cheese mixture. Repeat layers until all ingredients are used up, finishing with a layer of sauce and cheese on top.
5. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden brown.
6. Let the lasagna cool for a few minutes before serving. Enjoy!

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