Eggplant Lasagna

This meatless lasagna replaces pasta sheets with roasted eggplant and layers them with tomato sauce, ricotta, spinach, and mozzarella. Roasting first is essential: it drives off moisture and gives the slices enough structure to stack without making the casserole watery.

Equipment and timing

Two rimmed sheet pans
Parchment paper
9-by-13-inch baking dish
Mixing bowl and instant-read thermometer

Yield: 8 servings
Preparation: 25 minutes
Cooking: 55 minutes
Resting: 15 minutes

Ingredients

2 large eggplants, about 2 pounds total
2 tablespoons olive oil
3/4 teaspoon kosher salt, divided
1/4 teaspoon black pepper
15 ounces whole-milk ricotta
1 large egg
5 ounces frozen chopped spinach, thawed and squeezed very dry
1 teaspoon dried Italian seasoning
3 cups thick marinara sauce
2 cups shredded part-skim mozzarella, divided
1/3 cup finely grated Parmesan

Method

Heat the oven to 425°F/220°C. Line two sheet pans. Trim the eggplants and cut lengthwise into 1/4-inch slices. Brush both sides with oil and season with 1/2 teaspoon salt and the pepper.
Arrange in single layers and roast for 18 to 22 minutes, rotating the pans once, until flexible and lightly browned. Leave the oven on while assembling.
Mix ricotta, egg, spinach, Italian seasoning, remaining salt, 1 cup mozzarella, and Parmesan.
Spread 3/4 cup marinara in the baking dish. Add one-third of the eggplant, half the ricotta mixture, and 3/4 cup sauce. Repeat. Finish with remaining eggplant, sauce, and mozzarella.
Reduce the oven to 375°F/190°C. Cover loosely with foil and bake 25 minutes. Uncover and bake 10 to 15 minutes more, until bubbling and the center reaches 160°F/71°C because the filling contains egg. Rest 15 minutes before cutting.

Preparation cues and troubleshooting

Choose firm, glossy eggplants without soft spots. Uniform slices cook at the same rate; a mandoline can help, but always use its hand guard. The roasted slices should bend without breaking and show dry-looking edges. Pale, spongy slices need more oven time. Squeeze the spinach in a clean towel until no liquid drips, and use a thick marinara rather than a loose tomato purée.

If liquid collects around the edges after baking, extend the uncovered time by 5 minutes and allow the full rest. Cutting immediately releases steam and makes the layers slide. Browning too quickly is solved by laying the foil back over the top without sealing it tightly.

Serving, substitutions, and storage

Serve with a crisp green salad or steamed broccoli. Zucchini is not a direct replacement because it releases more water. Cottage cheese may replace ricotta if drained well and blended smooth. For a mild heat, add 1/4 teaspoon crushed red pepper to the sauce.

Refrigerate leftovers within 2 hours in shallow covered containers and use within 4 days. Reheat portions to 165°F/74°C. Freeze cooled squares individually for up to 2 months; thaw overnight in the refrigerator before reheating.

Eggplant Lasagna