Best Baked Eggplant Parmesan Lasagna Recipe

Preheat the oven to 425°F.

Slice 1.5 eggplants into rounds and place them on a sheet tray.

Salt the eggplant generously and let it sit for 15 minutes to draw out moisture and reduce bitterness.

Pat the eggplant dry after 15 minutes.

Mix olive oil, garlic, pepper, and salt together and rub it onto the eggplant slices.

Place the eggplant on a rack to cook evenly on both sides and bake in the oven for 10 to 15 minutes.

In a bowl, combine 16 ounces of ricotta cheese, 10 chopped basil leaves, a handful of chopped parsley, and some freshly grated black pepper.

Spray the inside of a baking dish with cooking spray or butter.

Spread about 1/2 cup of store-bought tomato sauce on the bottom of the baking dish.

Layer half of the baked eggplant on top of the sauce.

Spread half of the ricotta mixture over the eggplant and sprinkle with a handful of mozzarella cheese.

Add the second half of the baked eggplant on top.

Pour the remaining tomato sauce over the eggplant.

Spread the rest of the ricotta mixture on top and add another handful of mozzarella cheese.

Cover the baking dish with tinfoil and bake in the oven for 20 minutes.

Uncover the dish and bake for an additional 10 minutes until the cheese is crispy and brown.

Equipment Needed

Spice Level:

Allergens