July 22, 2014 Recipes No Comments
Eggplant Lasagna in SOS Shells
Yields 24
Layered eggplant, ricotta cheese mixture, and marinara sauce to create a bubbling eggplant lasagna individual SOS shells.
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Prep Time
25 min
Cook Time
40 min
Prep Time
25 min
Cook Time
40 min
  1. 4 tablespoons olive oil
  2. 2 medium eggplants (about 2 pounds total ), sliced 5 inches lengthwise (about 24 slices total)
  3. kosher salt and black pepper
  4. 1 1/2 cups marinara sauce
  5. 2 large eggs
  6. 1 15-ounce container ricotta
  7. 2 teaspoons dried oregano
  8. 2 cups grated mozzarella (8 ounces)
  9. 1/2 cup grated Parmesan (1 1/2 ounces)
  10. 24 SOS Shells
  1. Spray SOS with non-stick cooking spray
  2. Heat oven to 450° F. Gently coat eggplant slices with olive oil. Arrange the eggplant slices in a single layer in the SOS Shells. season with salt and pepper. Place SOS Shells on cookie sheet.
  3. Bake the eggplant, until soft and beginning to brown, 12 to 15 minutes; let cool. Reduce heat to 400° F.
  4. Spread the marinara sauce over the eggplant. In a large bowl, whisk together the eggs, ricotta, oregano, 1 cup of the mozzarella, and salt and pepper.
  5. Place about 2 tablespoons of the ricotta mixture on one end of a slice of eggplant and spread evenly. Layer and repeat with the remaining eggplant slices and ricotta mixture.
  6. Top the eggplant with the remaining cup of marinara sauce and the remaining cup of mozzarella. Sprinkle with the Parmesan.
  7. Bake until the cheese has melted and the sauce is bubbling, 20 to 25 minutes. Let cool for 5 minutes before serving.
  1. This Recipe uses SOS Oyster Shells, Purchase them here.
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SOS Stainless Steel Oyster Shells https://sosshells.com/
Written by Greta