Ingredients:

  • 2 large eggplants (about 2 lbs / 900g total), sliced into 1/4-inch / 6mm thick rounds
  • 1 tablespoon / 15ml kosher salt
  • 1/4 cup / 60ml olive oil, plus more for greasing
  • 2 tablespoons / 30ml olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 (28 ounce / 794g) can crushed tomatoes
  • 1 (15 ounce / 425g) can tomato sauce
  • 1 teaspoon / 5ml dried oregano
  • 1/2 teaspoon / 2.5ml dried basil
  • 1/4 teaspoon / 1.25ml red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 15 ounces / 425g whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup / 30g grated Parmesan cheese
  • 1/4 cup / 6g chopped fresh parsley
  • 8 ounces / 225g mozzarella cheese, shredded (about 2 cups)

Instructions:

  1. Salt eggplant slices, place in a colander, and let drain for 30 minutes to remove excess moisture. Pat dry.
  2. Brush eggplant slices with olive oil and roast in a preheated oven (400°F / 200°C) until tender and lightly browned on both sides, flipping halfway through.
  3. Sauté onion and garlic in olive oil until softened. Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for 15-20 minutes to allow flavors to meld.
  4. In a bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper. Mix well.
  5. Spread a thin layer of tomato sauce in the bottom of the baking dish. Layer eggplant slices, ricotta filling, tomato sauce, and mozzarella cheese. Repeat layers until all ingredients are used, ending with a layer of tomato sauce and mozzarella.
  6. Bake in the preheated oven (400°F / 200°C) until bubbly and golden brown, about 30-35 minutes.
  7. Let the lasagna rest for 10-15 minutes before slicing and serving.