Yes, I have made yet another recipe using goat cheese.
I’ve been making a healthy version of eggplant parmesan for years, and decided to modify it a bit to resemble lasagna. And of course, also add goat cheese.
This is such a light meal that still feels like a treat. You don’t feel bloated from pasta or full of ricotta after eating this. And yet, you’re satisfied.
It’s hard to get perfect eggplant slices, and that’s fine. If you have a mandoline, this is a good time to bust it out (I actually added one to my Christmas wish list after slicing these… but it’s really not that difficult, I promise). Aim for abut 1/4 inch slices, but don’t expect perfection. It cooks for so long that it’s actually better to err on the thick side.
Here’s one of my more uniform slices. Please ignore my chipped nails. And the burn mark from the oven (pretty standard for me).
When you’re layering the eggplant, it helps to overlap the slices and put the round sides at the end. Like so…
You can also slice the eggplant into rounds, which is much easier (and how I made this the first time I tested it out), but slicing lengthwise gives it more of a lasagna vibe.
- 2 - 3 large eggplants, peeled
- 24 ounces (about 2.5 cups) marinara sauce
- 6 - 8 ounces goat cheese, crumbled
- 2 tbsp basil, chopped
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Slice the eggplant into ¼ inch thick slices lengthwise (you can also cut it into rounds, but it will seem less like a lasagna). Lay slices on paper towels and lightly salt both sides. Let sit for 20 minutes to remove bitterness from eggplant. Pat slices dry (the salt will extract a lot of moisture).
- Preheat oven to 350 degrees.
- Spoon ¼ of the sauce on the bottom of a 9x13 baking dish.
- Layer ⅓ of the eggplant slices on top of the sauce, overlapping each slice to totally cover the bottom of the dish.
- Spoon ¼ sauce on top of eggplant and spread evenly. Crumble ⅓ of the goat cheese and basil over the sauce.
- Repeat layers two more times, ending with sauce, goat cheese and basil on the top layer. Sprinkle mozzarella and parmesan cheeses on top.
- Cover with foil and bake for 45 minutes to an hour, until eggplant is tender.
- Uncover and bake for 10 more minutes, until cheese is bubbly. Let sit for 10 minutes before serving.