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Yields: 6 servings Prep time: 30 min Cook time: 30 min |
Ingredients: |
| INDUCTION 21 STEEL CERAMIC COATED SAUTE SKILLET (5 QT.) | CERAMIC CLASSIC BAKER (3.25 QT.) |
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1. Preheat oven to 400º F. After slicing eggplant, lay out flat and sprinkle on sea salt. After 10 minutes, flip over and sprinkle on more salt. Let the salt do its' magic to pull out the water from the eggplant while you make the sauce.
2. Heat oil in Sauté Skillet on medium. Add in onions and garlic and cook for 3 minutes. Then add in diced tomatoes, oregano, 1 teaspoon black pepper, and cook for another 2 minutes.
3. Add in the marinara sauce and half of the chopped basil leaves. Stir to combine. Place lid on and let the sauce simmer on low-medium heat for about 10 minutes.
4. Use paper towels to dab the eggplant slices to remove excess water.
5. In a mixing bowl, combine egg, ricotta cheese, shaved parmesan cheese, 1 tablespoon chopped basil, remaining black pepper, and 1 cup shredded mozzarella cheese.
6. Spread out 1⁄3 of the marinara in the ceramic baker. Add 1 layer of eggplant slices on top.
7. Spread 1⁄3 of the ricotta mixture on top and then add 1 cup mozzarella cheese.
8. Repeat 2 more times and place several chopped leaves of basil on last. Spray a sheet of foil with non-stick spray and then cover lasagna.
9. Bake in oven for 30 minutes until cheese is melted. Set oven to broil and leave in oven (uncovered) for 2-3 minutes. The cheese will start to brown a bit. Remove from oven and allow to cool before slicing.
