Ingredients
Eggplant Preparation
- 2 large eggplants (ends trimmed and sliced into ⅛-inch planks)
- salt (to taste)
Sauce
- 1 tablespoon olive oil
- ½ yellow onion (finely chopped)
- 4 garlic cloves (minced)
- 1 teaspoon Italian seasoning
- Freshly ground black pepper (to taste)
- 1 25 ounce jar marinara sauce
- ½ cup fresh basil (chopped and divided, plus more for garnish)
Cheese Mixture
- 1 large egg
- 16 ounces ricotta cheese (whole milk)
- 1 cup freshly grated Parmesan cheese (divided)
- 3 cups shredded mozzarella cheese
Instructions
- Prepare the eggplant slices: Preheat the oven to 400°F. Place one oven rack in the middle and another in the upper third. Line two baking sheets with cooling racks and arrange the eggplant slices on them. Season generously with salt and let them rest for 15 minutes to draw out moisture. Dab excess moisture off with paper towels, then flip the slices and repeat the salting and drying.
- Make the marinara sauce base: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5 minutes. Stir in minced garlic and Italian seasoning, cooking until fragrant, about 1 minute more. Season with salt and freshly ground black pepper. Pour in the marinara sauce and add a quarter cup of chopped fresh basil. Stir well and simmer until warmed through, approximately 3 minutes. Remove from heat.
- Prepare the ricotta cheese mixture: In a medium bowl, whisk the egg until smooth. Add the ricotta cheese, three-quarters cup of grated Parmesan, the remaining quarter cup of chopped basil, and freshly ground black pepper to taste. Mix thoroughly to combine all ingredients into a creamy mixture.
- Assemble the lasagna: In a 13×9 inch baking dish, spread a third of the marinara sauce evenly on the bottom. Layer a third of the eggplant slices over the sauce, followed by a third of the ricotta mixture, and then one cup of shredded mozzarella cheese. Repeat this layering sequence two more times, finishing with the remaining quarter cup of Parmesan cheese and an extra sprinkle of black pepper on top. Lightly grease a sheet of foil and place it greased side down over the assembled lasagna.
- Bake the lasagna: Place the baking dish on the middle oven rack and bake for 30 minutes until the eggplant is tender and the cheese is melted. Then remove the foil carefully.
- Broil the top: Preheat the broiler to high. Move the lasagna to the top oven rack and broil for 2 to 3 minutes until the cheese is golden brown and bubbling. Remove from oven and allow the lasagna to cool for at least 10 minutes before slicing to set.
- Serve: Garnish with additional fresh basil leaves and serve warm immediately for a satisfying meal.
Notes
- Salting the eggplant helps remove excess moisture and bitterness for better texture.
- Using whole milk ricotta adds creaminess, but part-skim ricotta can be substituted to reduce fat.
- Letting the lasagna cool before cutting helps the layers set and prevents it from falling apart.
- Fresh basil gives a bright, aromatic flavor but can be substituted with dried basil if necessary, though fresh is preferred.
- To make this dish gluten-free, ensure the marinara sauce is gluten-free or homemade.
- For a lower fat version, reduce the amount of cheese or use low-fat cheese alternatives.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
