Eggplant Lasagna With Ricotta and Asiago

Photo by  Christopher Baker
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 378 calories
    • Fat 26 g
    • Sat Fat 9 g
    • Cholesterol 91 mg
    • Sodium 782 mg
    • Protein 15 g
    • Carbohydrate 27 g
    • Fiber 14 g


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


  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.