Recipe For Eggplant Lasagna. Roast the eggplant until it is soft and golden. Pat the eggplant slices dry with paper towels to get rid of the moisture and salt.
Layer on another 4 slices of eggplant and finish with the remaining mushroom marinara sauce. Lay 4 eggplant slices on top followed by all of the ricotta mixture. In a mixing bowl beat the egg.
Add the ricotta 1 cup mozzarella parmesan garlic oregano spinach and chopped herbs.
Layer on another 4 slices of eggplant and finish with the remaining mushroom marinara sauce. The best eggplant to use in this lasagna recipe are the most tubular shaped that. Arrange sliced eggplant in a single layer on 2 sheet pans. Bake for 25 to 30 minutes until the cheese is melted and the lasagna is hot and bubbly.