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.

Slow-Cooker Noodleless Eggplant Lasagna Serves six. 1/3 c. grated parmesan cheese 1 c. low-fat ricotta cheese 1 c. low-fat cottage cheese 2 large cloves garlic, peeled 1 egg 1 egg white ...

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 ...