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Ingredients
- 3 medium eggplants
- kosher salt
- 1 tbsp. extra-virgin olive oil
- 3 cloves garlic, minced
- 1 yellow onion
- 2 tsp. oregano
- Freshly ground black pepper
- 1 25-oz. jar marinara
- 16 oz. whole milk ricotta
- 1/2 c. freshly grated Parmesan
- 1 large egg
- 1/4 c. chopped fresh parsley, plus more for garnish
- 4 c. shredded mozzarella
Details
Preparation
Step 1
Preheat oven to 400°.
Cut ends of eggplants and slice thinly, about 1/4” thick. Lay slices on a cooling rack and season with salt. Let sit for 20 minutes. Flip, season again, and let sit for another 20 minutes. Pat dry with paper towels.
In a large skillet over medium heat, heat oil. Sauté garlic for 1 minute, then add onions and oregano. Season with salt and pepper and cook until onions are translucent. Add marinara and cook until warmed through.
In a medium bowl, combine ricotta, Parmesan, egg and parsley. Season with salt and pepper.
In a large casserole dish, spread a thin layer of marinara sauce, a single layer of eggplant “noodles", a layer of ricotta mixture, then a layer of mozzarella; repeat layers. Top last layer of eggplant with marinara sauce, mozzarella, and Parmesan.
Cover with foil and bake for 35 minutes, then garnish with parsley and serve.
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