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Cheesy Baked Mozzarella Eggplant Lasagna

A warm and cheesy eggplant lasagna that combines rich marinara, melty mozzarella, and creamy ricotta for a comforting dish perfect for family gatherings.
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Lasagna
  • 1 large eggplant, sliced Select heavy eggplants with smooth, glossy skin.
  • 2 cups marinara sauce Can use homemade or store-bought.
  • 2 cups shredded mozzarella cheese For layering and topping.
  • 1 cup ricotta cheese Blended with egg and seasonings.
  • 1/2 cup grated Parmesan cheese To add on top.
  • 1 large egg Used in the ricotta mixture.
  • 1 teaspoon salt For salting the eggplant.
  • 1/2 teaspoon black pepper To season ricotta mix.
  • 1 tablespoon olive oil For frying eggplant.
  • to taste Fresh basil for garnish Adds a fresh touch.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Slice the eggplant into ½-inch rounds, sprinkle with salt, and let sit for about 30 minutes.
  2. Rinse off the salt and pat the eggplant slices dry with paper towels.
Cooking the Eggplant
  1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the eggplant slices until golden brown, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
Ricotta Mixture
  1. In a mixing bowl, combine ricotta cheese, large egg, salt, and black pepper. Stir until creamy.
Layering the Lasagna
  1. In a baking dish, start with a layer of marinara sauce, followed by fried eggplant slices, a portion of the ricotta mixture, and mozzarella cheese. Repeat until all ingredients are used, ending with marinara topped with mozzarella and Parmesan.
Baking
  1. Cover the dish with foil and bake for 25 minutes, then remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.
Cooling and Serving
  1. Let the lasagna cool for 5-10 minutes to help the layers set. Garnish with fresh basil before slicing.

Notes

Avoid salting eggplant slices only briefly to prevent watery lasagna. Let lasagna rest after baking for easier serving.