A Delicious Vegetarian Dish Can Be Made With This Easy Eggplant Lasagna Recipe

Dive into the opulent tastes of this simple eggplant lasagna that mixes robust veggies with creamy cheeses, all of which are stacked within vivid tomato sauce. This highly rated dish is ideal for those who are seeking for a supper that is not only tasty but also satiating, and it is certain to delight everyone who is present at the table. This recipe made with eggplant is an absolute must-try, regardless of whether you are a vegetarian or just trying to increase the amount of veggies you consume in your diet.

Components or components
Two eggplants, cut into rounds with a thickness of one quarter of an inch
One tablespoon of salt, with more salt to taste
140 grammes, or five ounces, of spinach
Cheese made from ricotta: four teaspoons
The onion, chopped, one
Chopped green pepper, one in total
Crushed Tomatoes: One can fifteen ounces in size
Two 15-ounce cans of diced tomatoes, one of which is seasoned with Italian spice
Olive Oil: Used in the kitchen
The Herbs of Italy: To savor
There are two hundred grams of shredded mozzarella cheese and thirty grams of grated Parmesan cheese.

Details to follow
1. Get the eggplants ready to eat.
Pre-heat the oven to a temperature of 190 degrees Celsius (375 degrees Fahrenheit).
In order to extract moisture from the eggplant slices, place them on a baking sheet, sprinkle them with one tablespoon of salt, and then let them to set for half an hour.
2. Prepare the Fresh Vegetables
Sauté the onion and green pepper in olive oil in a pan over medium heat until the onion and pepper have become more tender.
Include the chopped tomatoes from both cans, the crushed tomatoes, and the Italian herbs in the mixture. Maintain a low simmer for fifteen minutes.
Eggplants should be washed and dried.
Salt should be removed from the eggplant slices by rinsing them and then drying them with paper towels.
4. The Ricotta Mixture should be prepared.
Put the ricotta cheese, spinach, a little bit of salt, and some pepper into a separate bowl and mix them together. Combine thoroughly.
Fifth, put together the lasagna.
Begin by spreading a thin layer of tomato sauce on the bottom of a baking dish about 9 inches by 13 inches.
After layering the eggplant slices on top of the sauce, proceed to stack the ricotta mixture on top of that.
The layers of sauce, eggplant, and ricotta mixture should be repeated several times until all of the components have been used.