Ingredients
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2 pounds eggplant, firm, trimmed and sliced
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1/4 cup olive oil, plus more if needed
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1 medium onion, chopped
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2 cloves garlic, chopped
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1 1/2 cups mozzarella cheese, shredded
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1 (28-ounce) can plum tomatoes, chopped
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1/2 cup Parmesan cheese, grated
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Red pepper flakes, optional
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Fresh basil, for garnish (optional)
Instructions
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Preheat oven to 400°F.
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Trim the eggplant and slice into 1/2-inch rounds. Sprinkle both sides with salt and let sit for 10 minutes to draw out excess moisture. Blot dry with paper towels.
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Heat about 3 tablespoons of olive oil in a large skillet over medium heat. Add eggplant slices in batches and cook until golden, about 5 minutes per side. Transfer to a paper towel–lined plate and set aside.
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If needed, add 1 tablespoon of oil to the skillet. Add the onion and garlic and cook over low to medium heat for 3–4 minutes, until softened.
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Add tomatoes, season to taste, and sprinkle in red pepper flakes if using. Bring to a gentle boil, then reduce to a simmer and cook for 10 minutes.
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In a baking dish, layer eggplant, tomato sauce, mozzarella, and Parmesan. Repeat layers, finishing with cheese on top.
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Bake for 12 minutes, or until the cheese is melted and bubbly. Garnish with fresh basil if desired and serve warm.
Notes
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Salt the eggplant: This step removes excess moisture and prevents a watery or spongy lasagna.
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Cook the eggplant first: Sautéing or roasting is key for the best texture and flavor.
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No peeling needed: The skin softens as it bakes and helps hold the layers together.
