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

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.

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.

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. 1 medium red sweet pepper, cut into slices. 2 ...

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.