If you are looking for an easy-to-make cheesy lasagna but you don’t eat meat, try our yummy eggplant lasagna recipe. It’s one of those go-to meals that will quickly become a favorite.
Cut the ends off the eggplant and throw them away. Stand the eggplant up tall, and cut the eggplant into about ¼-⅓” thick slices. You want them to resemble lasagna noodles.
The salt will pull out the water from the eggplant so you don’t end up with a watery lasagna. Once time is up, wipe the eggplant slices very well with a paper towel to remove any moisture.
Lightly oil a baking sheet with olive oil. Place the eggplant slices onto the oiled baking sheet. Brush the top of the eggplant with olive oil. Roast them in the oven for 10-12 minutes.
In a small bowl combine the ricotta, Italian seasoning, pepper, garlic powder, egg, chopped parsley, parmesan cheese, and 1 cup of the shredded mozzarella. Mix until well combined.