The Food Network provides an easy-to-follow recipe for eggplant lasagna. This recipe is highly rated, and it has many positive reviews from users who have tried it themselves.
The ingredients for this recipe include two large eggplants, sliced lengthwise, 5 tablespoons olive oil, coarse salt and freshly ground black pepper, 1 cup thinly sliced cremini mushrooms and two minced garlic cloves, as well as 1 tablespoon freshly chopped thyme leaves, one container of whole milk ricotta cheese, three large eggs, 1 cup of grated Parmesan, 2 tablespoons freshly chopped oregano leaves and 2 cups of marinara sauce.
Preheat the oven to 400 degrees Fahrenheit. Meanwhile, arrange the sliced eggplant in a single layer on two sheet pans. Brush both sides of the eggplant with the olive oil, and season it with salt and pepper. Roast the eggplant for about 25 minutes, or until it is soft and golden, turning halfway through.
Meanwhile, add the remaining olive oil and the sliced mushrooms to a medium skillet, and saute them until they are soft, about seven minutes. Add the minced garlic and chopped thyme, and cook the mixture for another two minutes. Once the mushrooms are cooked, remove them from the heat and allow them to cool.
In a large bowl add the ricotta, eggs, 1/2 cup Parmesan, oregano, mushrooms, 2 teaspoons of salt and 1/4 teaspoon pepper, and mix them together. Grease an 8-inch baking pan, and spread half of the marinara sauce on the bottom of the pan. Place four slices of the eggplant on top followed by the ricotta mixture. Add another 4 slices of eggplant and finish with marinara sauce. Top the lasagna with the remaining 1/2 cup Parmesan and bake the lasagna for 30 minutes at 350 degrees Fahrenheit, until it is golden brown.