Directions. Heat the oven to 425ºF. Slice the eggplant lengthwise into 1/2-inch thick slices. Place the slices on two baking sheets and sprinkle with 2 teaspoons of kosher salt.

Layers of roasted eggplant, rich meat sauce, herbed ricotta, and plenty of melty cheese make this eggplant lasagna a delightful weeknight dinner recipe.

Eggplant Lasagna. Makes 8 servings. 2 medium eggplants, trimmed (no need to peel) Salt. 2 cups ricotta cheese. 1/3 cup grated parmesan. 1 (9-ounce) container frozen chopped spinach, thawed.

Oh, This Eggplant Lasagna? It Was Nothing. If you roast the eggplant ahead of time, you’re just a half-hour away from a gorgeous, gluten-free vegetarian dinner.

Eggplant Lasagna. 1 pound eggplant. 2 to 3 tablespoons olive oil. 1 / 4 cup prepared basil pesto or fresh (recipe below) 8 ounces fresh mozzarella cheese, sliced.

The lasagna can be made with ground beef or turkey (1 pound sauteed, then sprinkled on the eggplant slices) or without. 1 pound eggplant 2 to 3 tablespoons olive oil ...

Expecting a crowd? Lasagna’s a sure winner. Made with meaty eggplant, it’s a vegetarian option that carnivores love. And it’s a do-ahead dish that will let you enjoy your guests. Tips Choose ...