Description
A unique and flavorful twist on traditional lasagna, featuring layers of eggplant, a rich curry cream, and a blend of cheeses.
Ingredients
Scale
- 2 medium eggplants, sliced into 1/4-inch rounds
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1 tablespoon curry powder
Instructions
- Preheat the oven to 375°F.
- Sprinkle the eggplant slices with salt and let them sit for 20 minutes to draw out moisture. Rinse and pat dry with paper towels.
- In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 3-4 minutes.
- Add the bell pepper, diced tomatoes, oregano, basil, and black pepper. Cook for another 5 minutes until heated through.
- In a separate bowl, mix the ricotta cheese, half of the mozzarella, and half of the Parmesan until well combined.
- In a small saucepan, heat the heavy cream and curry powder over low heat until warm, stirring occasionally.
- In a 9×13-inch baking dish, layer half of the eggplant slices on the bottom. Spread half of the ricotta mixture over the eggplant, followed by half of the tomato mixture.
- Repeat the layers with the remaining ingredients, finishing with the remaining mozzarella and Parmesan on top.
- Drizzle the warm curry cream over the top layer of cheese.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let the lasagna cool for 10 minutes before slicing and serving.
Notes
- For a spicier kick, add red pepper flakes to the tomato mixture.
- You can also substitute zucchini for half of the eggplant for a different flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg