by @chefsofiaa
If you're on the hunt for a really easy meatless meal, you won't be disappointed with this easy vegetarian eggplant lasagna. With no white sauce to make, you need just a few steps and around 30 minutes hands-on time to get it in the oven. It's garlic-y, meaty, healthy, and VERY tasty.
- Olive oil — Use a good quality extra virgin olive oil.
- Eggplant — 2 whole eggplants.
- Chili flakes — A quarter teaspoon or large pinch (optional, but recommended).
- Chopped tomatoes — Mutti brand recommended for its fresh-harvested flavor and finely chopped, consistent texture.
- Fresh basil — A whole bunch of fresh basil, or 1 tablespoon of Italian dried herbs.
- Mozzarella — Fresh mozzarella (sold in balls floating in whey — the creamy, Neapolitan-style stuff, not the supermarket block).
- Lasagna sheets — Fresh or dried both work.
- Ricotta cheese — Forms the base of the sauce; no cooking required.
- Egg — 1 egg mixed into the ricotta for spreadable consistency and helps it set in the oven.
- Garlic — 4 whole cloves, crushed (go for big ones!).
- Parmesan — 1 cup grated, plus extra for sprinkling on top.