Eggplant Lasagna

03/11/2026 | Gail South |
  1. Step 1 Heat oven to 425 degrees. Line 3 sheet pans with parchment paper and arrange the eggplant planks in an even layer. Brush all over with oil and sprinkle with oregano, 2 teaspoons salt and 1 teaspoon pepper. Roast for 20 to 25 minutes, flipping the eggplant and rotating the pans halfway through, until tender and lightly browned.
  2. Step 2 Meanwhile, make the ricotta filling: Squeeze the spinach over a strainer to remove as much moisture as you can, then place in a medium bowl. Add the ricotta, ⅓ cup Parmesan, the basil, egg, zest, red-pepper flakes, ½ teaspoon salt and ¼ teaspoon pepper; mix well.
  3. Step 3 Spread ½ cup marinara sauce in a 9-by-13-inch baking dish. Arrange one layer of eggplant on top, cutting pieces to fit any gaps if necessary. Dollop about half the ricotta mixture on top and use a spatula to spread it evenly over the eggplant. Top with ½ cup mozzarella cheese.
  4. Step 4 Spoon 1 cup marinara over the cheese, then top with another layer of eggplant slices. Dollop the remaining ricotta mixture on top, spreading it over the eggplant, then sprinkle on another ½ cup mozzarella.
  5. Step 5 Spread the remaining 1 cup marinara on top, then follow with a final layer of eggplant. Top with the remaining ⅓ cup Parmesan and the remaining ½ cup mozzarella.
  6. Step 6 Bake, uncovered, for 30 minutes, until the cheese is browned and the sauce is bubbling.
  7. Step 7 Cool for at least 10 minutes to allow the lasagna to set, then sprinkle with more basil. Use a sharp knife to cut the lasagna into squares and serve hot.
  • 3pounds globe eggplant, cut into ¼-inch- to ½-inch-thick planks
  • â…“cup extra-virgin olive oil
  • 1½teaspoons dried oregano
  • Kosher salt and black pepper
  • 1(10-ounce) package frozen chopped spinach, thawed
  • 1½cups part-skim ricotta cheese
  • â…”cup grated Parmesan
  • â…“cup chopped fresh basil or parsley, plus more for serving
  • 1large egg, lightly beaten
  • 1½teaspoons finely grated lemon zest
  • ¼teaspoon red-pepper flakes
  • 1(24-ounce) jar marinara sauce or 2½ cups homemade
  • 1½cups shredded low-moisture mozzarella cheese