GRILLED EGGPLANT LASAGNA WITH RICOTTA SPINACH FILLING 🍆🌱✨

Updated at: Tue, 29 Aug 2023 13:57:20 GMT

Step 1

Sweat and ROAST EGGPLANT: Slice eggplant into 1/2-inch thick slices and place on two parchment-lined sheet pans. Sprinkle half the salt over the top as evenly as possible. Turn each piece over and sprinkle the remaining salt. Let the eggplant sit (and sweat) 15-20 minutes while the oven gets hot. When the eggplants look damp, pat the top side down with paper towels. Brush or spray with olive oil. Flip them. Blot with paper towels, spray with olive oil. Roast in the middle of the oven for 30-40 minutes, checking at 25 minutes. Roast until golden and tender. Thinner slices will cook faster, thicker slower. Watch your eggplant!

Step 2

SPINACH FILLING: While the eggplant roasts, make the filling. In a large skillet, saute the onion, over medium heat until. tender about 5-7 minutes. Add the garlic and saute until fragrant. Add the fresh spinach, lowering heat, gently wilting. Season with salt and pepper, turn heat off.

Step 3

RICOTTA MIXTURE: In a medium bowl, whisk with a fork, the ricotta, egg, nutmeg, basil and salt. Set aside.

Step 4

ASSEMBLE: Spray or brush a 9×13 baking dish with olive oil. Place 3/4 cup red sauce on the bottom, or enough to cover the bottom. Place the roasted eggplants over top. Spread another thin layer of red sauce over the eggplants, or just enough to lightly coat. Dot with half of the ricotta mixture. Spoon all of the wilted spinach mixture over top evenly. Add another layer of eggplants. Lightly cover with 3/4 cup red sauce Smooth the remaining ricotta in fluffy dollops over the top. Sprinkle with a few chili flakes, 1/2 cup mozzarella cheese and 1/8 pecorino.

Step 5

BAKE: Cover with foil (if your lasagna comes to the top edge of the baking dish, cover with parchment first and then with foil) and bake in a 375 F oven for 45-50 minutes, uncover and bake 10-20 more minutes, until golden and bubbling.

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