Ingredients:

  • 2 large eggplants (about 2 lbs / 900g total), peeled and sliced into ½-inch (1.25cm) rounds
  • 1 tablespoon kosher salt (plus more for seasoning)
  • ¼ cup olive oil (60ml)
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil (30ml)
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (28-ounce / 800g) can crushed tomatoes
  • 1 (15-ounce / 425g) can tomato sauce
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional, for a little kick!)
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper, to taste
  • 15 ounces (425g) whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • ¼ cup grated Parmesan cheese (30g)
  • ¼ cup chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • 8 ounces (225g) shredded mozzarella cheese

Instructions:

  1. Salt eggplant slices and let them sit in a colander to draw out moisture (this prevents a soggy lasagna!). Pat dry.
  2. Toss eggplant slices with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast until tender and lightly browned.
  3. Sauté onion and garlic in olive oil. Add crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), and sugar. Simmer until thickened. Season with salt and pepper.
  4. Combine ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper in a bowl. Mix well.
  5. Spread a thin layer of tomato sauce in the baking dish. Layer eggplant slices, ricotta mixture, and mozzarella cheese. Repeat layers, ending with a layer of mozzarella on top.
  6. Cover with foil (optional, to prevent over-browning) and bake until heated through. Remove foil and bake until cheese is melted and bubbly.
  7. Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set.