Eggplant Lasagna



  • 1 large eggplant, sliced lengthwise into 1/4 inch slices
  • Salt
  • extra virgin olive oil
  • 15 oz container ricotta cheese
  • 1 egg
  • 2 cups shredded mozzarella cheese, divided
  • 4 cloves garlic, minced
  • 2 tbsp Italian seasoning
  • 3/4 cup tomato sauce
  • 10 leaves fresh basil, torn


  1. Place eggplant slices on a wire rack and sprinkle with salt. Allow to sweat for 20 minutes.
  2. Pre-heat oven to 450 degrees.
  3. Rinse eggplant and pat dry.
  4. Brush with olive oil on both sides and place on a parchment paper-lined baking sheet.
  5. Roast for 10-15 minutes.
  6. Remove and reduce temperature to 350 degrees.
  7. Mix ricotta, garlic, 1 1/2 cups mozzarella cheese, Italian seasoning, egg, and pepper in a bowl.
  8. Grease a 9×13 baking dish with non-stick cooking spray.
  9. Cover the bottom of the baking dish with thin layer of tomato sauce and spread it around. Lay 1/2 of eggplant slices on the bottom of the baking dish.
  10. Spread half of ricotta cheese over the eggplant, followed by torn pieces of basil leaves.
  11. Lay second half of eggplant, then cover with second half of ricotta cheese mixture.  and 1/2 cup of the mozzarella followed by more tomato sauce.  Sprinkle with remaining 1/2 cup mozzarella cheese.
  12. Cover with foil and bake for 20 minutes.
  13. Remove foil and return to the oven and broil the cheese until just beginning to brown, about 5-6 minutes.

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