Ingredients

2 to 3 eggplants (about 1 ½ pounds), sliced lengthwise into ½-inch thick slices (about 12 slices)

Extra virgin olive oil

Kosher salt

1 large egg

1 15-oz tub part-skim ricotta cheese

1 ½ cup part-skim mozzarella cheese (divided)

½ cup grated Parmesan cheese (divided)

3 garlic cloves (minced)

1 teaspoon dried oregano

10 oz frozen spinach, thawed and fully dried

1 cup packed chopped fresh parsley

½ cup packed chopped fresh basil (⅔ ounce)

Black pepper to your liking

2 cups prepared pasta sauce of choice

Instructions

Step 1: Season eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes to draw out moisture. This step is optional if short on time.

Step 2: Preheat the oven to 400 degrees F and position a rack in the middle.

Step 3: Pat the eggplant slices dry with paper towels to remove excess salt and moisture. Arrange them on a lightly oiled baking sheet and brush the tops with extra virgin olive oil. Roast for 15 to 20 minutes until softened and pliable.

Step 4: While roasting, prepare the ricotta filling. In a bowl, beat the egg then add ricotta, 1 cup mozzarella, ¼ cup Parmesan, garlic, oregano, spinach, parsley, basil, salt, and black pepper. Mix well to combine.

Step 5: Remove eggplant from the oven and lower heat to 375 degrees F.

Step 6: In a 9 x 13-inch baking dish, spread about ½ cup of pasta sauce evenly. Layer 4 to 6 eggplant slices on top, overlapping slightly if needed. Spread half of the ricotta mixture, then a thin layer of sauce. Repeat the layering process, finishing with sauce and the remaining mozzarella and Parmesan cheeses.

Step 7: Cover the dish tightly with foil and bake for 15 to 20 minutes. Remove the foil carefully, then bake uncovered for another 10 to 20 minutes until cheese is melted and edges are golden brown.

Step 8: Let the lasagna rest for 10 minutes before cutting and serving to allow it to set.

Tips & Variations

Salting the eggplant draws out bitterness and moisture; don’t skip if you can. Alternatively, grill the eggplant slices for a smoky flavor.

Use fresh spinach instead of frozen by sautéing and draining it well before mixing with the cheese.

Add a layer of sautéed mushrooms or zucchini for extra vegetable variety.

For a richer dish, swap part-skim cheeses for full-fat versions.

Storage

Store any leftover eggplant lasagna covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave or warm in the oven at 350 degrees F until heated through. For longer storage, freeze the lasagna tightly wrapped for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make this eggplant lasagna dairy-free?

Yes, you can substitute ricotta and mozzarella with your favorite dairy-free cheese alternatives. Ensure they melt well to maintain the creamy texture.

Do I need to salt the eggplant before roasting?

Salting helps remove excess moisture and bitterness, improving texture and flavor. If you’re short on time, you can skip this step, but the lasagna may be slightly more watery.