Ingredients:

  • 2 large globe eggplants (approx. 2 lbs), sliced into ½ inch rounds
  • 3 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 15 oz whole milk ricotta cheese
  • 2 cups fresh baby spinach, finely chopped
  • 1 large egg, lightly beaten
  • 0.5 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 0.25 cup fresh basil, chiffonade
  • 1 tsp lemon zest
  • 24 oz marinara sauce
  • 2 cups low-moisture mozzarella cheese, shredded

Instructions:

  1. Preheat your oven to 400°F (200°C). Arrange eggplant rounds on parchment-lined sheets. Brush both sides with olive oil and season with paprika, salt, and pepper.
  2. Roast for 20 minutes, flipping halfway, until the edges are charred and the centers are tender but not collapsing.
  3. While the eggplant roasts, combine the ricotta, chopped spinach, beaten egg, Parmesan, garlic, basil, and lemon zest in a large mixing bowl. Fold together until uniform.
  4. Spread 1/2 cup of marinara sauce at the bottom of a 9x13 inch baking dish. Place a single layer of roasted eggplant over the sauce.
  5. Layer half of the ricotta mixture over the eggplant, followed by more marinara and a sprinkle of mozzarella. Repeat layers until ingredients are used, finishing with a generous layer of mozzarella.
  6. Bake at 400°F (200°C) for 25-30 minutes until the cheese is bubbly and golden brown. Garnish with fresh parsley before serving.