Ingredients

Vegetables:

• 2-3 large eggplants
• 1 onion, finely diced
• Fresh basil leaves (optional)
• Fresh parsley or basil for garnish

Pantry Staples:

• Salt (for drawing out moisture)
• Olive oil (for roasting or grilling)
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red chili flakes (optional)
• Salt and pepper to taste

Dairy:

• 15 oz ricotta cheese
• 1 large egg
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese

Steps

1. Prepare the Eggplant

1. Slice Thinly: Cut eggplants lengthwise into 1/4-inch slices.
2. Salt to Draw Out Moisture: Lay the slices on a baking sheet or colander, sprinkle generously with salt, and let sit for 30-60 minutes.
3. Rinse and Dry: Rinse off the salt and pat the slices dry with paper towels.
4. Cook the Eggplant:
   • Roast: Preheat the oven to 400°F (200°C). Arrange the slices on a parchment-lined baking sheet, brush lightly with olive oil, and roast for 15-20 minutes until softened and slightly browned.
   • Grill: Alternatively, grill the slices for a smoky flavor.

2. Make the Sauce

1. Heat olive oil in a large pan over medium heat. Sauté onion until translucent, about 5 minutes.
2. Add garlic and cook for 1 minute until fragrant.
3. Stir in tomato paste, crushed tomatoes, oregano, basil, chili flakes, and season with salt and pepper.
4. Simmer the sauce for 20-30 minutes, stirring occasionally, to thicken.

3. Prepare the Cheese Mixture

1. In a mixing bowl, combine ricotta, egg, Parmesan, and half of the mozzarella. Mix until smooth.

4. Assemble the Lasagna

1. Preheat oven to 375°F (190°C).
2. Spread a thin layer of sauce on the bottom of a baking dish.
3. Layer eggplant slices to cover the sauce.
4. Spread a layer of the cheese mixture, then another layer of sauce.
5. Repeat the layers (eggplant, cheese, sauce) until ingredients are used up, ending with a layer of sauce.
6. Sprinkle the remaining mozzarella on top.

5. Bake

1. Cover the lasagna with foil (avoid touching the cheese) and bake for 25-30 minutes.
2. Remove the foil and bake for another 15-20 minutes until the top is bubbly and golden.
3. Let it rest for 15 minutes before slicing to allow the layers to set.

Tips for Avoiding Watery Lasagna

• Salt the Eggplant: This is crucial to draw out water before cooking.
• Roast or Grill: Cooking the eggplant beforehand helps reduce moisture.
• Thicken the Sauce: Simmer the sauce to reduce its water content.
• Rest Before Serving: Let the lasagna rest after baking to allow any remaining liquid to be reabsorbed.