Eggplant Lasagna

By Feelgoodfoodie · 90 min

Ingredients

Instructions

1. Preheat the oven to 400°F. Set two baking sheets with cooling racks on them. Lay the eggplant slices on the racks, season with the salt, and let them sit for 15 minutes. Pat off the moisture with a paper towel, brush with 1 tablespoon of the olive oil, and bake for 15 minutes.
2. In a large skillet over medium heat, warm the remaining olive oil. Cook the chopped onion for 5 minutes until soft and translucent. Add the minced garlic, Italian seasoning and black pepper and cook for 1 minute until fragrant. Stir in the marinara sauce and ¼ cup of the chopped basil, simmer for 3 minutes until warm, then take off the heat.
3. In a medium bowl, whisk the egg, then stir in the ricotta, ¾ cup of the Parmesan, the remaining ¼ cup basil and some freshly ground black pepper.
4. In a 13x9 baking dish, spread ⅓ of the marinara over the bottom. Add ⅓ of the eggplant slices, then ⅓ of the ricotta mixture, then 1 cup of the shredded mozzarella. Repeat the layers two more times. Sprinkle the final layer with the remaining ¼ cup Parmesan and more black pepper.
5. Lightly grease a sheet of foil and lay it greased side down on the lasagna. Bake for 30 minutes, until the eggplant is soft and the cheese has melted. Remove the foil and bake for 20 more minutes.
6. Let the lasagna cool for at least 10 minutes before slicing. Top with extra chopped basil before serving.

Summarized from Feelgoodfoodie's video. Watch it for the details.