- 1 large or 2 medium eggplants
- 2 large or 3 medium zucchinis
- 4 Tbsp olive oil extra virgin, divided
- 2 cups cherry tomatoes canned
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 cup ricotta cheese
- 1 cup firm mozzarella cheese grated
- ½ cup parmesan cheese grated
- ½ cup basil pesto
- ½ cup panko breadcrumbs
- 1 tsp garlic powder
- ½ tsp smoked paprika powder
- ½ tsp oregano
- Handful fresh basil leaves
Preheat the oven to 420⁰F.
Slice eggplant into ¼ inch wedges, sprinkle with coarse salt, and rest for 10 minutes.
Gently shake off excess salt and pat eggplant slices with paper toweling.
Place eggplant on a baking sheet, brush with half the olive oil, and sprinkle with black pepper.
Fill the spaces between the eggplant slices with the cherry tomatoes.
Place eggplant and tomatoes in the oven on the lower rack for around 12 minutes.
Slice the zucchini into ¼ inch wedges.
Turn over the eggplant slices over and bake for another 12 minutes. Place the zucchini on a greased baking sheet in the oven, on the upper rack.
After the 12 minutes has expired, remove both racks from the oven and set them aside.
Combine pesto, ricotta, and oregano in a bowl.
Grease a 9 x 13-inch baking dish with non-stick cooking spray or wipe with cooking oil.
Randomly arrange half the eggplant and zucchini slices in a single layer in the baking dish, ensure the layer covers the entire bottom of the dish.
Spread half the roasted cherry tomatoes over the top of the first layer.
Sprinkle half the ricotta and pesto mix on next.
Repeat the layering process with the eggplant/zucchini, tomatoes, and ricotta mix.
Mix the mozzarella and parmesan and scatter on top of the vegetable layers.
In a small bowl, combine the panko breadcrumbs, garlic powder, and the remaining olive oil until well mixed.
Scatter the panko mix over the top of the mozzarella, and lastly, sprinkle with the smoked paprika to add a bit of color.
Place the prepared dish into the preheated oven and bake for around 25 minutes or until the mozzarella starts to bubble and brown slightly.
Remove the lasagna from the oven, garnish with the basil, and rest for about 5 minutes before serving. Enjoy!
Calories: 384kcal | Carbohydrates: 16g | Protein: 16g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 43mg | Sodium: 721mg | Potassium: 543mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1267IU | Vitamin C: 25mg | Calcium: 347mg | Iron: 2mg