Ingredients
The following ingredients have 8 Servings
- 2 large eggplants (ends trimmed and sliced into 1/8 -inch planks)
- salt (to taste)
- 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 finely chopped fresh basil (divided, plus more for garnish)
- 1 large egg
- 16 ounces ricotta cheese (whole milk )
- 1 cup freshly grated Parmesan cheese (divided)
- 3 cups shredded mozzarella cheese
Instruction
- Preheat oven to 400°F and place one rack in the middle of the oven and one rack in the upper third. Line two baking sheets with a cooling rack. Place eggplant slices on racks and season generously with salt. Let sit 15 minutes, then dab excess moisture with a paper towel. Flip eggplant slices and repeat.
- In a large skillet, heat oil over medium heat. Add onion and cook until softened and translucent, 5 minutes. Add garlic and Italian seasoning, cooking until fragrant, 1 minute. Season to taste with salt and pepper. Add marinara sauce and ¼ cup fresh basil, stirring to combine. Simmer until warmed through, 3 minutes. Remove from heat.
- In a medium bowl, whisk egg, then mix in ricotta, ¾ cup Parmesan, remaining ¼ cup basil, and freshly ground black pepper.
- In a 13x9 baking dish, pour ⅓ marinara on bottom of pan. Top with ⅓ eggplant slices, then ⅓ ricotta mixture, and 1 cup shredded mozzarella cheese. Repeat this sequence an additional 2 times, finishing off the final sprinkling of mozzarella cheese with remaining ¼ cup Parmesan and black pepper. Lightly grease a sheet of foil and cover lasagna, greased side down, with foil. Bake on middle rack until eggplant is softened and cheese is melted, 30 minutes. Remove foil.
- Preheat broiler to high and transfer lasagna to top rack. Broil until cheese is slightly brown and bubbling, 2-3 minutes. Remove and let cool at least 10 minutes before slicing. Garnish with more fresh basil and serve immediately.
