Ingredients (Serves 4–6)
For the Eggplant:
- 2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
- Salt (for sweating)
- 2 tbsp olive oil
For the Sauce:
- 2 cups marinara sauce (homemade or store-bought)
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt & pepper to taste
For the Cheese Filling:
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tbsp chopped fresh parsley
- Salt & pepper to taste
Instructions
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Prepare the Eggplant:
- Sprinkle eggplant slices with salt and let sit 20–30 minutes to remove excess moisture and bitterness.
- Rinse and pat dry.
- Brush lightly with olive oil and roast in a 400°F (200°C) oven for 15–20 minutes, flipping halfway, until slightly golden and tender.
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Make the Sauce:
- In a small pan, sauté garlic in 1 tbsp olive oil until fragrant.
- Add marinara, oregano, basil, salt, and pepper. Simmer 5–10 minutes.
-
Prepare the Cheese Mixture:
- In a bowl, combine ricotta, 1/2 cup mozzarella, Parmesan, egg, parsley, salt, and pepper.
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Assemble the Lasagna:
- Preheat oven to 375°F (190°C).
- In a baking dish, spread a thin layer of sauce.
- Layer eggplant slices, cheese mixture, then sauce. Repeat layers until ingredients are used, ending with a layer of sauce.
- Sprinkle remaining mozzarella on top.
-
Bake:
- Cover with foil and bake 25 minutes.
- Remove foil and bake another 15–20 minutes until cheese is golden and bubbly.
-
Rest & Serve:
- Let sit 10 minutes before slicing to help it set.
- Garnish with extra parsley or fresh basil if desired.
💡 Tips:
- For extra flavor, grill eggplant slices instead of roasting.
- You can add sautéed mushrooms, spinach, or zucchini for more veggies.
- Low-carb option: skip the egg in the cheese mixture and use full-fat ricotta for creaminess.
