Eggplant Lasagna

4.97 from 52 votes

This eggplant lasagna, with a cheesy spinach ricotta mixture, a rich meaty tomato sauce, and baked eggplant, makes a delicious and wholesome meal.

Prep Time1 10

Cook Time45

Resting Time15

Total Time2 10

Course: Main Course

Cuisine: American, Italian

Servings: servings

Slice eggplant into ¼" slices. Cover with salt and strain for 30 minutes. Rinse well and pat dry with paper towels. Spray with olive oil spray.
Preheat oven to 400°F. Place eggplant slices on a parchment paper lined pan (2 pans), season with oregano, and bake for 30 minutes, flipping after 15 minutes. Reduce heat to 350°F for the lasagna.
In a skillet, brown ground beef with Italian seasoning in a pan. Drain and then add 2 cups of pasta sauce with 1 cup of water. Simmer for 15 minutes or until thickened.
Combine ricotta, cottage cheese, egg and egg yolk, and the spinach in a bowl. Set aside.

Place ½ cup tomato sauce in the bottom of a 9x13 baking dish. Place ⅓ of the eggplant slices over the tomato sauce. Layer ½ cheese mixture, ½ meat mixture.
Repeat layering with ⅓ eggplant, cheese mixture, meat mixture, and eggplant. Cover with mozzarella cheese.
Bake covered for 30 minutes, remove foil and bake uncovered an additional 15 minutes or until browned and bubbly. Cool 15 minutes before serving.

Line the baking dish with foil for easy cleanup.
Use a mandolin to slice the eggplant into exact widths, and help deliver a consistent cook time.
For a crispy topping, sprinkle parmesan cheese on top and pop it under the broiler for 2-3 minutes at the end of cook time.
Allow eggplant lasagna to rest before slicing so everything has a chance to firm up.
Refrigerate leftovers for up to 3 days.