Ingredients (Serves 4-6)
For the Eggplant:
2 large eggplants, sliced lengthwise into 1/4-inch thick slices
Olive oil, for drizzling
Salt and pepper, to taste
For the Tomato Sauce:
2 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, minced
1 can (14 oz) crushed tomatoes
1 can (6 oz) tomato paste
1 tsp dried oregano
1 tsp dried basil
1 tsp sugar (optional, to balance acidity)
Salt and pepper, to taste
For the Ricotta Filling:
1 ½ cups ricotta cheese
1 egg, beaten
2 cups shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
Fresh basil leaves, chopped (optional)
For Assembling:
Extra shredded mozzarella cheese for topping
Fresh basil for garnish (optional)
🔥 Instructions
Prepare the Eggplant:
Preheat the oven to 400°F (200°C).
Lay the eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper.
Roast the eggplant slices for 20-25 minutes, flipping halfway through, until tender and lightly browned. Remove from the oven and set aside.
Make the Tomato Sauce:
In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant (about 5 minutes).
Add the crushed tomatoes, tomato paste, oregano, basil, sugar (if using), and season with salt and pepper. Let the sauce simmer for 15-20 minutes, stirring occasionally. Adjust seasoning to taste.
Prepare the Ricotta Filling:
In a mixing bowl, combine the ricotta cheese, beaten egg, 1 cup of mozzarella cheese, Parmesan cheese, and fresh basil (if using). Mix until smooth and set aside.
Assemble the Lasagna:
Preheat the oven to 375°F (190°C).
In a baking dish, spread a thin layer of tomato sauce on the bottom. Arrange a layer of roasted eggplant slices over the sauce.
Spread half of the ricotta mixture over the eggplant, then top with a bit more tomato sauce.
Repeat the layers: eggplant, ricotta, and sauce. Finish with a final layer of tomato sauce and sprinkle with the remaining mozzarella cheese.
Bake:
Cover the baking dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
Serve:
Let the lasagna rest for 5-10 minutes before slicing. Garnish with fresh basil, and serve warm.