Eggplant Parm "Lasagna"

no frying and just as good ;) 🍆

This came out even better than we could have imagined! A lighter version of eggplant parm still loaded with cheese and all the layers you look for in lasagna.

Ingredients

• 5 small Italian eggplants or 3 large eggplants, sliced thin lengthwise

• 1/2 an onion, diced fine

• 5 cloves garlic, shaven

• 1/4 cup olive oil + a bit extra

• 1 can whole Italian San Marzano tomatoes, crushed with your hands

• Lots of fresh basil

• Pinch of sugar

• Calabrian chili paste or red pepper flakes, optional

• 1 ball fresh mozzarella

• 1/2 cup ricotta cheese

• 1 tbsp chopped parsley

• Parmigiano Reggiano

• Salt & pepper

• Spaghetti, optional

Instructions

1. Start by salting your sliced eggplant liberally and let sit for 10-15 minutes while you prep the veggies

2. Pat eggplant dry then cover a sheet pan in a thin layer of olive oil and spread out the eggplant (they should all lie flat) and bake at 400 degrees for 15 minutes or so on each side

3. Add 1/4 cup olive oil to a sauce pan and sauté the onions and garlic until softened, added smashed whole san marzano tomatoes and a big stem of basil - let simmer on low while everything else cooks (add your red pepper at this point if you want a little heat)

4. Mix ricotta with chopped parsley and basil and set aside

5. To finish your sauce remove the basil and add a pinch of sugar, salt and pepper - it should be thick but still watery - 20 minutes on the stove will do the trick

6. ASSEMBLE on a small sheet pan: layer sauce, eggplant, mozzarella, basil, parm and more sauce then repeat and finish with dollops of ricotta mixture and olive oil

7. Bake at 400 degrees for around 20 minutes until bubbly and golden, broil if you need to! Top with more parm, basil, olive oil, and cracked pepper

8. Optional: make half a box of spaghetti to mix into the extra red sauce with a bit of pasta water

9. ENJOY!