Ingredients:

  • 2 large eggplants (about 1 pound each / 450 grams)
  • Olive oil for drizzling
  • Salt, to taste
  • 2 tablespoons olive oil (for marinara sauce)
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 cans (14 oz / 400 g each) crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
  • 15 oz (425 g) ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 2 cups (8 oz / 225 g) shredded mozzarella cheese, divided

Instructions:

  1. Slice the eggplants into 1/4-inch thick rounds and season with salt. Let sit for 30 minutes to draw out moisture.
  2. Preheat the oven to 400°F (200°C). Roast eggplant slices on a baking sheet for about 20 minutes, flipping halfway.
  3. Heat olive oil in a skillet over medium heat. Sauté diced onion until translucent, then add minced garlic and cook for 1 minute.
  4. Stir in crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10-15 minutes.
  5. In a bowl, mix ricotta, egg, Parmesan cheese, and a pinch of salt and pepper until smooth.
  6. Spread a layer of marinara sauce on the bottom of the baking dish. Add a layer of roasted eggplant, followed by a layer of the ricotta mixture, then a sprinkle of mozzarella.
  7. Repeat layers, ending with marinara and a topping of mozzarella.
  8. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes or until golden and bubbly.
  9. Let cool for 10 minutes before slicing to allow layers to set.