Directions:
Prepare the Eggplant:
Preheat the oven to 375°F (190°C).
Slice the eggplants into 1/4-inch rounds. Lay them on a baking sheet, brush both sides with olive oil, and season with salt and pepper.
Bake the eggplant slices in the preheated oven for about 20 minutes, flipping halfway through, until tender and lightly golden.
Prepare the Cheese Filling:
While the eggplant is baking, in a bowl, combine ricotta cheese, beaten egg, 1 cup of shredded mozzarella, Parmesan cheese, oregano, basil, salt, and pepper. Stir until well combined.
Assemble the Lasagna:
In a baking dish, spread a thin layer of marinara sauce on the bottom.
Layer the eggplant slices on top of the sauce, followed by a layer of the ricotta cheese mixture, and then a layer of marinara sauce.
Repeat the layers, ending with a layer of sauce on top. Sprinkle the remaining mozzarella cheese on top.
Bake the Lasagna:
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
Remove the foil and bake for another 10 minutes or until the cheese is bubbly and golden brown.
Serve:
Allow the lasagna to cool for a few minutes before slicing.
Garnish with fresh basil leaves if desired. Serve hot and enjoy!
