Eggplant Lasagna With Ricotta and Asiago

Eggplant Lasagna With Herbed Ricotta and Asiago
 Christopher Baker
This meatless casserole can be baked, then wrapped tightly and refrigerated for up to 2 days.

Get the recipe.
Serves 4
preparation
20
minutes
cooking
40
minutes

Ingredients

1/2
pound
plum tomatoes, halved and seeded
1
clove garlic
4
tablespoons
olive oil
kosher salt and black pepper
2
eggplants (about 3 pounds), sliced lengthwise 1/4 inch thick
1
cup
ricotta
1
large egg
1/2
cup
fresh basil, chopped
1/4
cup
grated Asiago or Parmesan (1 ounce)
4
cups
mixed greens

Directions

  1. Heat broiler. In a food processor, puree the tomatoes, garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.
  2. In 2 batches, arrange the eggplant slices on a broilerproof baking sheet, brush with 2 tablespoons of the oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. Broil until charred and tender, 3 to 4 minutes per side.
  3. Meanwhile, in a small bowl, combine the ricotta, egg, basil, and ¼ teaspoon each salt and pepper.
  4. Spread half the tomato sauce in the bottom of an 8-inch square baking dish. On top of it, layer a third of the eggplant slices and half the ricotta mixture. Repeat with another layer of eggplant and ricotta. Top with the remaining eggplant and tomato sauce. Sprinkle with the Asiago.
  5. Reduce oven to 400º F. Bake the lasagna until bubbling, 15 to 20 minutes. Let rest for 10 minutes before serving.
  6. Divide the greens among plates, drizzle with the remaining tablespoon of oil; sprinkle with ¼ teaspoon each salt and pepper. Serve with the lasagna.
Kate Merker
September 2009

Nutritional Information

  • Per Serving
  • Calories 378
  • Fat 26 g
  • Sat Fat 9 g
  • Cholesterol 91 mg
  • Sodium 782 mg
  • Protein 15 g
  • Carbohydrate 27 g
  • Fiber 14 g
What does this mean? See Nutrition 101.