Introducing Cheesy Eggplant Lasagna Cups, a delectable twist on the classic Italian favorite! This delightful dish combines layers of roasted eggplant, rich marinara sauce, creamy ricotta cheese, and gooey mozzarella, all nestled in convenient cup-sized portions.

The origins of this mouthwatering recipe can be traced back to the heart of Italy, where traditional lasagna has been cherished for centuries.

Chefs seeking a unique and lighter alternative began experimenting with eggplant, and thus, the Cheesy Eggplant Lasagna Cups were born!

Did you know that eggplant is not actually a vegetable, but a fruit? It belongs to the nightshade family and is closely related to tomatoes and potatoes.

To ensure the perfect Cheesy Eggplant Lasagna Cups, slice the eggplant evenly to ensure even cooking, and pre-salt the slices to draw out excess moisture.

Additionally, garnishing with fresh basil leaves adds a burst of flavor.

These lasagna cups are a guilt-free indulgence, as eggplant is rich in dietary fiber, vitamins, and minerals, while cheese provides a good source of calcium and protein.

You can refrigerate any leftovers in an airtight container for up to three days or freeze them for a quick and delicious meal later.

The renowned celebrity chef and food enthusiast, Gordon Ramsay, has expressed his fondness for this creative rendition of lasagna, praising its delightful blend of flavors and textures.

Ingredients:

• 2 large eggplants
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or olive oil.
2. Slice the eggplants into rounds, about 1/4 inch thick.
3. Lay them on a baking sheet, sprinkle with salt, and let them sit for 10 minutes.
4. This helps draw out excess moisture. Pat the slices dry with a paper towel.
5. Brush both sides of the eggplant slices with olive oil and place them on a baking sheet.
6. Bake in the preheated oven for 12-15 minutes until tender. Remove from the oven and set aside.
7. In a mixing bowl, combine the ricotta cheese, minced garlic, dried oregano, dried basil, salt, and pepper. Mix well.
8. Assemble the lasagna cups: Place one eggplant slice into each muffin cup, pressing down gently to form a cup shape.
9. Add a spoonful of marinara sauce to the bottom of each cup.
10. Add a layer of the ricotta cheese mixture on top of the sauce.
11. Sprinkle some mozzarella and Parmesan cheese over the ricotta.
12. Repeat the layers: eggplant slice, sauce, ricotta mixture, and cheese until the cups are filled to the top.
13. Bake the lasagna cups in the oven for about 20-25 minutes, or until the cheese is melted and bubbly, and the edges of the eggplant are golden.
14. Remove the lasagna cups from the oven and let them cool for a few minutes before gently removing them from the muffin tin.
15. Garnish with fresh basil leaves and serve hot.

Enjoy your Cheesy Eggplant Lasagna Cups! They make a delicious and satisfying meal on their own or pair wonderfully with a side salad.