Step 1: Prepare the Eggplant

Preheat your oven to 400°F (200°C). Line 2-3 large baking sheets with parchment paper. Wash and dry the eggplants, then trim off the stem ends. Slice the eggplants lengthwise into ¼-inch thick planks. You should get about 5-6 slices per eggplant depending on size.

Step 2: Salt and Drain

Lay the eggplant slices on the prepared baking sheets in a single layer. Sprinkle both sides generously with salt (about 2 teaspoons total). Let them sit for 15-20 minutes. You’ll notice moisture beading up on the surface—this is good! The salt draws out excess water and any bitterness. After 15-20 minutes, pat the eggplant slices thoroughly dry with paper towels or clean kitchen towels.

Step 3: Roast the Eggplant

Brush both sides of the eggplant slices lightly with olive oil and season with black pepper. Arrange them in a single layer on the baking sheets (they can be close but shouldn’t overlap). Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the eggplant is tender and lightly golden. The slices should be pliable but not mushy. Remove from oven and set aside. Reduce oven temperature to 375°F (190°C).

Step 4: Make the Ricotta Mixture

While the eggplant roasts, prepare your ricotta mixture. In a medium mixing bowl, combine the ricotta cheese, egg, grated Parmesan, chopped basil, parsley, minced garlic, Italian seasoning, salt, and black pepper. Stir until everything is well incorporated and creamy. Set aside.

Step 5: Assemble the Lasagna

Now for the fun part—building your lasagna! Spread ¾ cup of marinara sauce across the bottom of a 9×13-inch baking dish. This prevents sticking and adds moisture. Layer a third of the roasted eggplant slices over the sauce, overlapping slightly if needed. Spread half of the ricotta mixture over the eggplant layer using a spatula. Sprinkle 1 cup of shredded mozzarella over the ricotta. Spoon 1 cup of marinara sauce over the cheese and spread gently.

Step 6: Repeat Layers

Add another layer of eggplant slices (another third), followed by the remaining ricotta mixture, another cup of mozzarella cheese, and another cup of marinara sauce. For the final layer, add the remaining eggplant slices, the remaining marinara sauce, and the last cup of mozzarella cheese. Sprinkle the top with ¼ cup of Parmesan cheese for that beautiful golden crust.

Step 7: Bake

Cover the baking dish tightly with aluminum foil (spray the underside with cooking spray so the cheese doesn’t stick). Bake at 375°F for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown on top and the sauce is bubbling around the edges.

Step 8: Rest and Serve

Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing. This is crucial! The resting time allows the layers to set so you get beautiful, clean slices instead of a soupy mess. Garnish with fresh basil leaves, slice into 8 portions, and serve hot.