Ingredients
2 medium eggplants, about 6" to 8" long
kosher salt
1 tbsp. extra-virgin olive oil
3 cloves garlic, minced
1 yellow onion
2 tsp. dried oregano
Freshly ground black pepper
1 25-oz. jar marinara
16 oz. whole milk ricotta
1/2 c. freshly grated Parmesan
1 large egg
1/4 c. chopped fresh parsley, plus more for garnish
4 c. shredded mozzarella
Preparation
Step 1Preheat oven to 400°.Step 2Cut ends of eggplants and slice thinly, about 1/4” thick. Lay slices on a cooling rack and season with salt. Let sit for 20 minutes. Pat salted sides with paper towel. Flip, season again, and let sit for another 20 minutes. Pat dry with paper towel.Step 3 In a large skillet over medium heat, heat oil. Sauté garlic for 1 minute, then add onions and oregano. Season with salt and pepper and cook until onions are translucent. Add marinara and cook until warmed through.Step 4In a medium bowl, combine ricotta, Parmesan, egg and parsley. Season with salt and pepper.Step 5In a 9"-x-13" casserole dish, spread a thin layer of marinara sauce, a single layer of eggplant “noodles", a layer of ricotta mixture, then a layer of mozzarella; repeat layers. Top last layer of eggplant with marinara sauce, mozzarella, and Parmesan.Step 6Cover with foil and bake for 35 minutes. If desired, remove foil and broil until golden on top, 1 to 2 minutes. Let cool 10 minutes, then garnish with parsley and serve.
Though you might be tempted to skip salting the eggplant as described in step 2, this actually helps leach out some excess moisture from the lasagna and keeps the final dish from getting too watery. Also, making sure to let the lasagna cool for at least 10 minutes, will help it to set. Leftovers will last up to 5 days, and are best reheated in the oven at 400°. Made this? Let us know how it went in the comment section below!
