Rating: 3 stars
569 Ratings
  • 5 star values: 92
  • 4 star values: 103
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  • 2 star values: 171
  • 1 star values: 58
Kate Merker

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Credit: Christopher Baker

Recipe Summary

hands-on:
20 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat broiler. In a food processor, puree the tomatoes, garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.

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  • 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.

  • Meanwhile, in a small bowl, combine the ricotta, egg, basil, and ¼ teaspoon each salt and pepper.

  • 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.

  • Reduce oven to 400ºF. Bake the lasagna until bubbling, 15 to 20 minutes. Let rest for 10 minutes before serving.

  • Divide the greens among plates, drizzle with the remaining tablespoon of oil; sprinkle with ¼ teaspoon each salt and pepper. Serve with the lasagna.

Nutrition Facts

378 calories; fat 26g; saturated fat 9g; cholesterol 91mg; sodium 782mg; protein 15g; carbohydrates 27g; fiber 14g.
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