Ingredients:

  • 3 large eggplants (approx. 1.3 kg), sliced lengthwise into 1/4-inch planks
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 15 oz whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 0.5 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 0.25 cup fresh parsley, chopped
  • 1 tbsp fresh basil, ribboned
  • 0.5 tsp dried oregano
  • 3 cups Marinara sauce
  • 3 cups shredded mozzarella cheese

Instructions:

  1. Slice the eggplants into 1/4-inch thick planks. Sprinkle with sea salt and let sit for 20 minutes to draw out excess moisture. Pat dry thoroughly with paper towels.
  2. Preheat oven to 400°F (200°C). Brush eggplant slices with olive oil and season with pepper. Roast on parchment-lined baking sheets for 15–20 minutes until tender and slightly golden.
  3. In a large mixing bowl, combine the ricotta cheese, beaten egg, Parmesan cheese, minced garlic, parsley, basil, and oregano.
  4. Reduce oven temperature to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
  5. Layer the roasted eggplant slices over the sauce, overlapping slightly. Spread a layer of the ricotta mixture over the eggplant, followed by a sprinkle of mozzarella cheese.
  6. Repeat the layers of sauce, eggplant, ricotta, and mozzarella until all ingredients are used, finishing with a generous layer of mozzarella and Parmesan on top.
  7. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes until the cheese is bubbly and golden brown.
  8. Remove from oven and let the lasagna rest for 15 minutes before slicing to allow the layers to set.