Ingredients:

  • 2 lbs (900g) large eggplant, sliced into ¼ inch rounds
  • 2 tbsp (30g) kosher salt
  • 3 tbsp (42g) olive oil
  • 28 oz (794g) crushed tomatoes
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) dried oregano
  • ½ tsp (3g) red pepper flakes
  • 15 oz (425g) ricotta cheese
  • 1 large (50g) egg, lightly beaten
  • ½ cup (50g) grated Parmesan cheese
  • 3 cups (340g) shredded mozzarella cheese
  • ¼ cup (15g) fresh basil, chopped

Instructions:

  1. Lay eggplant slices in a colander and sprinkle evenly with kosher salt. Let sit for 20 minutes to draw out excess moisture.
  2. Rinse the salt off the eggplant slices under cold water and pat them completely dry with paper towels.
  3. Brush eggplant slices with 3 tbsp olive oil and roast at 400°F (200°C) for 15–20 minutes until tender and slightly browned.
  4. Prepare the sauce by sautéing minced garlic in 1 tbsp olive oil, then stirring in crushed tomatoes, dried oregano, and red pepper flakes. Season with salt and black pepper to taste.
  5. Mix ricotta cheese, beaten egg, grated Parmesan, and chopped fresh basil in a mixing bowl.
  6. Spread a thin layer of tomato sauce at the bottom of a 9x13 inch baking dish.
  7. Layer the lasagna by adding eggplant slices, followed by a dollop of the ricotta mixture, a sprinkle of mozzarella, and more sauce.
  8. Repeat the layering process until all ingredients are used, finishing with a generous layer of mozzarella and Parmesan on top.
  9. Bake until the cheese is bubbling and mahogany-colored, then remove from the oven and let rest for 15 minutes before slicing.