Well, this is my last few days of summer before student teaching begins. The last of life as I know it.
Hmmm that sounds kinda depressing… but actually I’m really excited to be moving forward in my career goals. Plus, I get to teach science and history all day, which I am totally pumped for!
Unfortunately, this may cut into my ability to make recipes and post as frequently. So please bear with me for the next few months. I promise to post as regularly as possible.
As tradition, I like to make a fancy meal before returning back to school. This time, it’s an eggplant lasagna with some artichokes stuffed inside 🙂
Eggplant and Artichoke Lasagna (Noodle-Free)
1 medium-sized eggplant
1 (15oz) container of whole milk ricotta cheese
1 (14oz) can of artichokes, drained and chopped
1/2 tsp garlic powder
1/2 tsp salt
1 jar marinara/tomato sauce (or homemade)
1 and 3/4 cup mozzarella cheese
1/2 tbsp dried basil
Cut the eggplant into thin rounds. Place all slices on baking trays and sprinkle with salt. Let sit for 15 minutes to make eggplant “sweat.”
Meanwhile, preheat the oven to 375 degrees. In a large bowl, whisk the ricotta cheese, artichokes, egg, garlic powder, salt, and pepper together. In a 9×13 baking dish, pour and spread out a thin layer of marinara sauce.
When eggplant rounds have “sweated,” wipe of excess moisture with paper towels. Use half of the eggplant slices to make the first layer (overlapping is ok!).
Top with half of the ricotta mixture and spread. Top with 3/4 cup mozzarella. Next, add on another layer of marinara sauce, followed by eggplant slices and ricotta. To finish, sprinkle with the remaining 1 cup mozzarella cheese, salt and pepper, and dried basil.
Tightly cover lasagna with aluminum foil and place in the oven for 40 minutes. Afterward, take off foil and continue to bake for 10 more minutes. Let set for at least 15 minutes before serving.