Ingredients:

  • 2 lbs firm eggplant, sliced into 1/4 inch rounds
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 15 oz whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 3 cups low-sugar marinara sauce
  • 3 cups shredded mozzarella cheese
  • 1/4 cup fresh basil leaves, torn

Instructions:

  1. Lay eggplant rounds on parchment paper, sprinkle with salt, and let sit for 20 minutes to sweat. Pat dry with paper towels to remove excess moisture.
  2. Toss the patted-dry eggplant slices with olive oil and black pepper. Spread in a single layer on baking sheets and roast at 400°F (200°C) for 10-12 minutes until tender and slightly browned.
  3. In a medium bowl, stir together the ricotta cheese, beaten egg, grated Parmesan, minced garlic, and chopped parsley until creamy.
  4. Spread 1/2 cup of marinara sauce across the bottom of a 9x13 inch baking dish.
  5. Place a layer of roasted eggplant slices over the sauce, followed by 1/3 of the ricotta mixture, a layer of mozzarella cheese, and another layer of marinara sauce.
  6. Repeat the layering process (eggplant, ricotta, mozzarella, sauce) two more times.
  7. Finish with a final layer of eggplant, a generous coating of the remaining mozzarella cheese, and torn basil leaves. Bake until the cheese is bubbly and golden.