Eggplant Lasagna
This hearty dinner clocks in somewhere between lasagna and eggplant parm, and we're here for it. To avoid a watery lasagna, be sure to salt the eggplant as described in step 2, and let the dish cool for at least 10 minutes, to allow the lasagna to set. Leftovers will last up to 5 days, and are best reheated in the oven at 400°.
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Editor's note: this page was updated on July 8, 2021 to provide more information about the recipe.
medium eggplants, about 6" to 8" long
kosher salt
extra-virgin olive oil
cloves garlic, minced
yellow onion
dried oregano
Freshly ground black pepper
25-oz. jar marinara
whole milk ricotta
freshly grated Parmesan
large egg
chopped fresh parsley, plus more for garnish
shredded mozzarella
- Preheat oven to 400°.
- Cut ends of eggplants and slice thinly, about 1/4” thick. Lay slices on a cooling rack and season with salt. Let sit for 20 minutes. Pat salted sides with paper towel. Flip, season again, and let sit for another 20 minutes. Pat dry with paper towel.
- In a large skillet over medium heat, heat oil. Sauté garlic for 1 minute, then add onions and oregano. Season with salt and pepper and cook until onions are translucent. Add marinara and cook until warmed through.
- In a medium bowl, combine ricotta, Parmesan, egg and parsley. Season with salt and pepper.
- In a 9"-x-13" casserole dish, spread a thin layer of marinara sauce, a single layer of eggplant “noodles", a layer of ricotta mixture, then a layer of mozzarella; repeat layers. Top last layer of eggplant with marinara sauce, mozzarella, and Parmesan.
- Cover with foil and bake for 35 minutes. If desired, remove foil and broil until golden on top, 1 to 2 minutes. Let cool 10 minutes, then garnish with parsley and serve.
