The Mediterranean Dish
1. Season the eggplant slices of 2-3 eggplants on both sides with kosher salt and set aside for 20 to 30 minutes (if you don't have the time, this step can be optional).
2. Meanwhile, preheat the oven to 400°f and position a rack in the middle.
3. Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed).
4. Brush the top of the eggplant with extra virgin olive oil. roast in the heated oven until the eggplant softens and becomes pliable for about 15 to 20 minutes.
5. While the eggplant is roasting, prepare the ricotta filling by adding in a mixing bowl, 1 beaten egg, 15 oz (1 tub) ricotta cheese, 1 cup mozzarella cheese, ¼ cup parmesan cheese, 3 minced garlic cloves, 1 tsp dried oregano, 10 oz frozen and fully dried spinach, 1 cup chopped parsley, 1/2 cup chopped basil.
6. Then add a small pinch of kosher salt and black pepper to your liking. mix well to combine.
7. Remove the eggplant from the oven. lower the heat to 375°f.
8. Prepare a 9 x 13-inch baking dish. pour 1/2 cup pasta sauce and spread it out into one layer. lay 4-6 eggplant slices (can be more than 6 if needed to overlap a bit).
9. Spread 1/2 of the ricotta filling, then spread a thin layer of the sauce. repeat the process in the same pattern.
10. Spread the final layer of sauce and follow with the remaining 1/2 cup mozzarella cheese and 1/4 cup of parmesan cheese.
11. Cover the dish tightly with foil. bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.
12. Let the lasagna rest for 10 minutes before cutting and serving.
1. With 1.5 pounds/ 2 to 3 eggplants we will get around 12 slices of eggplant sliced lengthwise into 1/2 inch thick pieces.
2. Salting eggplant is optional but it does help the flavor and texture of it. be sure to wipe the eggplant slices very well to remove any excess salt (you can also rinse it, but you'll need to make sure to dry the eggplant super well).
3. You can roast the eggplant and prepare the ricotta cheese filling 1 day in advance. keep them refrigerated in separate containers. assemble before baking. when ready to bake, let the lasagna stand at room temperature while you preheat the oven.
4. Refrigerate leftovers for up to 4 days. rewarm, covered, in a medium heated oven at 350°f.
5. It is best not to freeze eggplant lasagna as eggplant can become too watery and mushy when frozen.