Serves 4 

Tools Needed: Chopping board, paper towels, knife, saucepan, frying pan, blender or food processor, roasting pan, baking dish


  • 1 Tbsp. olive oil
  • 3 tomatoes, chopped
  • 2 medium onions, peeled & diced
  • 3 cloves garlic, peeled and minced
  • 1 Tbsp. Italian seasoning
  • 2 eggplants, sliced lengthwise into sheets*
  • 2 Tbsp. olive oil, divided 
  • 3 cloves garlic, peeled and minced
  • 1 medium onion, peeled and diced
  • 16 oz. ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 egg
  • 4 cups shredded Mozzarella cheese
  • ⅓ cup fresh chopped parsley


*-Before making: sweat the eggplant overnight for best results! This step removes the bitter compounds from the eggplant, and prepares the flesh for proper cooking. Place a colander over a plate in the fridge. Slice eggplant into ⅛” to ¼” sheets. Salt thoroughly and place in colander. Cover with plastic wrap, and place a bowl or weight on top of sheets. Let sit for at least 12 hours. When ready to use, RINSE EGGPLANT COMPLETELY and press dry in paper towels. Do not skip rinsing and drying! You are removing the extra salt and bitterness.

First 5 ingredients: Marinara sauce: Heat 1 Tbsp. oil over medium heat. Add 2 diced onions, and saute until translucent. Add in 3 cloves minced garlic, saute for 1 minute, then add diced tomatoes and 1 Tbsp. seasoning mix. Cover and cook on medium until boiling, then reduce heat to simmer for 20 minutes. 

While sauce is cooking: In a medium bowl, combine ricotta, Parmesan, egg and parsley. Season with salt and pepper. Cover, and set aside for later. 

When tomatoes and onions are ready, pour into a blender or food processor and blend until smooth. Set aside to cool. This is your marinara.

Heat 1 Tbsp. of oil in a large skillet over medium heat. Saute garlic for 1 minute, then add onion, and 1 Tbsp. Italian seasoning and cook until onions are translucent. Add marinara sauce to pan, and stir, warming until incorporated.

In a 9” X 13” baking dish, add a small amount of sauce to the bottom, then a single layer of the eggplant “noodles”, then a layer of the ricotta-egg mixture, and a layer of mozzarella. Repeat this layering. Top the last layer of eggplant with sauce, mozzarella, and a sprinkling of parmesan.

Cover with foil, and bake for 35-40 minutes, or until the eggplant is soft to the knife. In the last 2-3 minutes of baking, remove the foil and allow the top to brown. Let cool for 10 minutes. Sprinkle with fresh parsley and serve.

Zucchini can be substituted for eggplant. Salt sweat for 20 minutes a side, rinse & press dry, then use.   

Nutritional Facts: Calories: 370 ~ Carbs: 19g ~ Total Fat: 17g ~ Sat. Fat: 5g ~ Sodium: 1265mg ~ Fiber: 6g ~ Sugars: 8.5g ~ Protein: 14g