Classic Favorite
Eggplant Lasagna
Simple Arugula Salad
Ingredients
- 5 Roma tomatoes, cut in half lengthwise and and seeded
- 2 cloves garlic, chopped
- 3 Tbsp olive oil, divided
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 2 eggplants, cut lengthwise ¼-inch-thick slices
- 1½ cups ricotta cheese
- 2 large eggs, beaten
- ¼ cup chopped fresh parsley
- 1 cup freshly grated Parmesan cheese
Instructions
- Preheat broiler.
- Combine tomatoes, garlic, 1 Tbsp oil, ¼ tsp salt and ¼ tsp pepper in a food processor.
- Cover and process until well blended, scraping down sides as needed.
- Arrange eggplant slices in a single layer on 2 large baking sheets.
- Brush both sides of eggplant with 2 Tbsp oil; sprinkle with ¼ tsp salt and ¼ tsp pepper.
- Broil 6 to 8 minutes or until eggplant is charred and tender, turning after 4 minutes.
- Heat oven to 400°.
- Combine ricotta cheese, eggs and parsley in a bowl.
- Spread half of tomato mixture in an 11- x 7-inch baking dish; top with one-third of the eggplant and half of the ricotta mixture.
- Add another layer of eggplant and remaining ricotta mixture.
- Top with remaining eggplant and tomato mixture; sprinkle with Parmesan cheese.
- Bake 15 to 20 minutes or until bubbly and browned.
- Let stand 10 minutes before serving.
Side Dish Ingredients
- 2 (5-oz) pkg baby arugula
- ¼ cup thinly sliced onion
- 2 Tbsp red wine vinegar
- 2 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Combine arugula and onion in a serving bowl; drizzle with vinegar and oil.
- Sprinkle with salt and pepper; toss to coat.
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