Using eggplant slices instead of traditional lasagna sheets not only provides a lighter alternative, but also allows the dish to maintain its comforting texture and flavor.
The key to successful eggplant lasagna is in the preparation—slicing the eggplant lengthwise and salting it to remove excess moisture is essential for preventing a watery dish.
Roasting the eggplant at 400 degrees enhances its natural flavors while making it pliable for layering, resulting in a satisfying and delicious dinner.
For a perfect assembly, start with a layer of sauce at the bottom, followed by pat-dried roasted eggplant slices, ensuring evenness just like with traditional pasta.
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