For the Eggplant Layers

• 2 large eggplants (approximately 1 pound each)
• Salt (for sweating the eggplant)

For the Homemade Marinara Sauce

• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red pepper flakes
• 1 pinch salt, plus more to taste

For the Creamy Ricotta Filling

• 1 large egg (at room temperature)
• 1 (15-ounce) container ricotta cheese (at room temperature)
• 1 ½ cups shredded fresh mozzarella (at room temperature)
• ½ cup grated fresh parmesan (at room temperature)
• ½ teaspoon fresh lemon zest
• 2 cloves garlic, minced
• ½ teaspoon salt (more or less to taste)
• 1 tablespoon chopped fresh basil leaves
• 10 ounces frozen spinach (defrosted, drained very well)

For the Cheesy Topping

• ½ cup shredded fresh mozzarella (at room temperature)
• ½ cup grated fresh parmesan (at room temperature)
• 2-3 tablespoons finely chopped fresh basil leaves (for garnish)

To Prepare the Eggplants

1. Place the 2 large eggplants on a cutting board. Slice off both ends of each eggplant, then stand one eggplant upright on one end. Starting from the top, carefully slice the eggplant into long, even pieces, each approximately ⅛-inch to ¼-inch thick. Repeat with the second eggplant.
2. Layer paper towels on a flat work surface, then place wire cooling rack(s) over the paper towels. Alternatively, fit wire cooling rack(s) on top of large sheet pan(s) to catch excess liquid.
3. Lay each eggplant slice flat on the wire rack(s). Liberally sprinkle salt over one side of each slice, then flip the slices over and generously salt the other side. This step is crucial for drawing out moisture and bitterness.
4. Let the eggplant slices rest for 10 to 15 minutes, allowing them to “sweat” out as much moisture as possible. After resting, quickly rinse off any excess salt from the eggplant slices (be careful not to soak them) then pat each slice very dry with paper towels. Set aside.

To Prepare the Marinara Sauce

5. While the eggplants are sweating, add the 1 (28-ounce) can crushed tomatoes, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ½ teaspoon crushed red pepper flakes, and 1 pinch salt to a large mixing bowl. Stir all ingredients together until well incorporated and set aside. Taste and adjust salt if necessary.
   

   

To Prepare the Creamy Ricotta Filling

6. Again, while eggplants are sweating, crack 1 large egg directly into a medium mixing bowl. Whisk the egg vigorously until it is well beaten and pale in color, with few or no streaks remaining.
7. Add the 1 (15-ounce) container ricotta cheese, 1 ½ cups shredded fresh mozzarella, ½ cup grated fresh parmesan, ½ teaspoon fresh lemon zest, 2 cloves minced garlic, ½ teaspoon salt, 1 tablespoon chopped fresh basil leaves, and 10 ounces well-drained frozen spinach to the mixing bowl with the beaten egg. Gently stir all ingredients together until fully incorporated into a creamy, cohesive filling. Set aside.
   

   

To Assemble the Lasagna Layers

8. Preheat your oven to 375° Fahrenheit (190°C). Position an oven rack in the center of the oven. Lightly spray a 9×13 baking dish with neutral cooking spray to prevent sticking.
9. Add 1 ½ cups of the prepared marinara sauce to the bottom of the baking dish. Spread the marinara out into a flat, even layer, ensuring it completely covers the bottom.
10. Carefully layer half of the rinsed and thoroughly dried eggplant slices on top of the marinara. Arrange them in one even layer, slightly overlapping slices as needed to fit the baking dish. These form your “noodles.”
    

    

11. Top the eggplant slices with half of the creamy ricotta filling mixture. Spread the ricotta filling out into one even layer, ensuring it completely covers the eggplant layer.
    

    

12. Spread another 1 ½ cups of the prepared marinara evenly over the entire surface of the ricotta layer. Then, layer the remaining eggplant slices over the top of this marinara.
    

    

13. Next, top the second eggplant layer with the remaining ricotta mixture, spreading the filling out evenly to cover the eggplant slices.
14. Finally, top the ricotta layer with the remaining marinara sauce, spreading it evenly to cover the ricotta filling. Sprinkle ½ cup shredded fresh mozzarella evenly across the top of the marinara, followed by ½ cup grated fresh parmesan evenly across the top of the mozzarella.
    

    

To Bake and Serve the Lasagna

16. Place the assembled baking dish in the preheated oven. Bake the lasagna, uncovered, for 45 minutes, or until the mozzarella and parmesan are completely melted and bubbly, and the lasagna is heated through.
17. Once the cheeses have melted, turn the oven to the broiler setting (set to High if applicable). Broil the lasagna for 3-5 minutes, or until the cheese topping is just browned and bubbly to your liking. Keep a close eye on it during this step to prevent burning, as broilers can brown quickly.
18. When satisfied with the doneness of the cheese layer, carefully remove the baking dish from the oven and set it aside on a wire rack. Let the lasagna rest in the baking dish for 15 to 20 minutes, or until the lasagna has set and is easier to slice. This crucial resting period prevents the layers from collapsing and ensures clean, beautiful servings.
19. After the lasagna has rested, sprinkle 2-3 tablespoons of finely chopped fresh basil leaves across the top for a burst of fresh flavor and vibrant color. Cut the lasagna into 12 evenly-sized squares. Serve warm with your favorite garlic bread or a crisp side salad for a complete and satisfying Italian feast.

• Dealing with Excess Moisture: If you happen to notice a little excess liquid at the bottom of the baking dish after removing your first slice, don’t panic! This can occasionally happen depending on eggplant water content. Simply ball up a paper towel or two and gently press them into the space where the lasagna square was removed. The paper towels will quickly soak up the excess liquid. You can also slightly tilt the pan to guide the liquid towards the paper towels for faster absorption.
• Eggplant Slice Thickness: The exact number of slices you get from each eggplant will depend on its size and how thinly you slice it. For reference, two medium-sized eggplants usually yield enough quarter-inch-thick slices to form two substantial layers in a standard 9×13-inch baking dish. Strive for consistency in thickness, as this is key for ensuring even cooking and a cohesive layered structure.
• Cheese Quality Matters: As emphasized earlier, for the best melting texture, rich flavor, and authentic Italian experience, always opt for fresh mozzarella and fresh parmesan cheese, and shred or grate them yourself from a block. Pre-shredded varieties often contain anti-caking agents that can create a grainy texture and inhibit that desirable smooth, gooey melt. Fresh cheese makes a noticeable difference.
• Make-Ahead & Meal Prep Options: This eggplant lasagna is perfectly suited for preparing in advance, making it a fantastic option for meal prep or entertaining. You can prepare each individual component (the salted and dried eggplant slices, the homemade marinara sauce, and the creamy ricotta filling) up to 24 hours ahead of time. Store each component separately in airtight containers in the refrigerator. When you’re ready to bake, assemble the lasagna no more than 2 hours before placing it in the oven. If you need to assemble it further in advance, cover the baking dish tightly with plastic wrap and refrigerate it. Before baking, always allow the assembled lasagna to sit at room temperature for about 30 minutes while your oven preheats to ensure more even cooking and prevent thermal shock to your dish.
• Freezing Instructions for Future Enjoyment: This eggplant lasagna freezes beautifully, allowing you to enjoy a homemade meal even on the busiest days. Once baked and cooled completely to room temperature, you can either cut it into individual portions or freeze it whole. Wrap the lasagna tightly first in plastic wrap, ensuring no air exposure, and then securely in aluminum foil. Label with the date and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator, then bake at 350°F (175°C) until thoroughly heated through (approximately 30-45 minutes for a whole lasagna, less for individual portions), or reheat individual slices in the microwave until warm.

Serving Size: 1 serving

Calories: 203 cal

Protein: 14 g

Fat: 12 g

Saturated Fat: 7 g

Trans Fat: 0.002 g

Cholesterol: 56 mg

Sodium: 333 mg

Potassium: 337 mg

Total Carbs: 13 g

Fiber: 4 g

Sugar: 5 g

Net Carbs: 9 g

Vitamin A: 3211 IU

Vitamin C: 3 mg

Calcium: 296 mg

Iron: 2 mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes. These values are provided for general guidance.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients or variations. Actual macros may vary slightly depending on specific brands, types of ingredients used, and preparation methods.

To determine the precise weight of one serving for your specific preparation, prepare the recipe as instructed. Once finished, weigh the entire cooked recipe (excluding the weight of the container it’s in), then divide this total weight by the desired number of servings. The result will be the weight of one serving.