Step 1

Cut the ends off the eggplant and throw them away. Stand the eggplant up tall, and cut the eggplant into about ¼-⅓” thick slices. You want them to resemble lasagna noodles.

Step 2

Place the eggplant slices onto a baking sheet and sprinkle salt on both sides. Let sit for 30-60 minutes. This step is crucial. The salt will pull out the water from the eggplant so you don’t end up with a watery lasagna. Once time is up, wipe the eggplant slices very well with a paper towel to remove any moisture.

Step 3

Preheat the oven to 400 degrees.

Step 4

Lightly oil a baking sheet with olive oil. Place the eggplant slices onto the oiled baking sheet. Brush the top of the eggplant with olive oil. Roast them in the oven for 10-12 minutes until the eggplant softens and becomes pliable.

Step 5

While the eggplant is roasting in the oven, prepare the ricotta filling. In a small bowl combine the ricotta, Italian seasoning, pepper, garlic powder, egg, chopped parsley, parmesan cheese, and 1 cup of the shredded mozzarella. Mix until well combined.

Step 6

Remove the eggplant from the oven and let cool for about 10 minutes.

Step 7

Lower the oven to 350 degrees.

Step 8

In a 9×13 baking dish, spread a thin layer of tomato sauce. Lay about 4-6 slices of eggplant on the bottom of the pan. Spread ⅓ of the ricotta filling, then spread a thin layer of sauce. Repeat the process in the same pattern. You should get 2-3 layers depending on your size of the eggplants you used.

Step 9

Spread the final layer of sauce on top, then sprinkle the remaining 2 cups of shredded mozzarella cheese on top.

Step 10

Bake at 350 degrees for 30 minutes.

Step 11

Let the eggplant lasagna rest for 10 minutes before cutting.