Eggplant Lasagna

INGREDIENTS

2 medium eggplants, about 6" to 8" long

kosher salt

1 tbsp. extra-virgin olive oil

3 cloves garlic, minced

1 yellow onion

2 tsp. oregano

Freshly ground black pepper

1 25-oz. jar marinara

16 oz. whole milk ricotta

1/2 c. freshly grated Parmesan

1 large egg

1/4 c. chopped fresh parsley, plus more for garnish

4 c. shredded mozzarella

DIRECTIONS

Preheat oven to 400°.
Cut ends of eggplants and slice thinly, about 1/4” thick. Lay slices on a cooling rack and season with salt. Let sit for 20 minutes. Flip, season again, and let sit for another 20 minutes. Pat dry with paper towels.
In a large skillet over medium heat, heat oil. Sauté garlic for 1 minute, then add onions and oregano. Season with salt and pepper and cook until onions are translucent. Add marinara and cook until warmed through.
In a medium bowl, combine ricotta, Parmesan, egg and parsley. Season with salt and pepper.
In a 9"-x-13" casserole dish, spread a thin layer of marinara sauce, a single layer of eggplant “noodles", a layer of ricotta mixture, then a layer of mozzarella; repeat layers. Top last layer of eggplant with marinara sauce, mozzarella, and Parmesan.
Cover with foil and bake for 35 minutes, then garnish with parsley and serve.

YIELDS:4

PREP TIME:0 HOURS 15 MINS

TOTAL TIME:1 HOUR 30 MINS

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