Perfect Easy Eggplant Lasagna (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 large eggplants (about 1 lb each), sliced lengthwise into 1/4-inch planks
02 -
2 tablespoons kosher salt (for draining)
03 -
3 tablespoons olive oil
→ Cheese Mixture
04 -
2 cups ricotta cheese
05 -
1 large egg, beaten
06 -
3 cups mozzarella cheese, shredded (freshly shredded preferred)
07 -
1 cup Parmesan cheese, grated
→ Sauce & Seasonings
08 -
3 cups good-quality marinara sauce
09 -
1/4 cup fresh basil, chopped (or 2 tablespoons dried)
10 -
Salt and pepper to taste
# Instructions:
01 -
Slice eggplants lengthwise into 1/4-inch planks, lay on paper towel-lined baking sheets, and sprinkle both sides generously with salt. Let sit 30 minutes to draw out bitter juices.
02 -
While eggplant drains, mix ricotta, beaten egg, half the mozzarella, half the Parmesan, and chopped basil in a bowl. Season with salt and pepper.
03 -
Pat eggplant slices completely dry with paper towels, brush lightly with olive oil, and roast at 400°F for 20 minutes until golden and tender.
04 -
In a 9×13 baking dish, spread a thin layer of marinara, then layer: roasted eggplant, ricotta mixture, more marinara, and mozzarella. Repeat layers, ending with remaining cheese on top.
05 -
Cover with foil and bake at 375°F for 45 minutes, then uncover and bake 15 more minutes until golden and bubbling.
06 -
Let rest at least 15 minutes before cutting—this patience prevents a sloppy mess and lets the layers set properly.
# Notes:
01 -
Don't skip the salting step—it removes bitterness and prevents soggy lasagna
02 -
Roasting the eggplant first is crucial for proper texture and flavor
03 -
Every oven runs differently, so check for doneness rather than relying solely on timing