Food Network and Kraft have simple and easy to follow recipes for eggplant lasagna. Kraft's recipe uses all premade ingredients, while Food Network's is more sophisticated.
To make Food Network's recipe, preheat the oven to 400 degrees Fahrenheit. Slice 2 large eggplants lengthwise, and arrange in a single layer on two sheet pans. Brush with 3 tablespoons olive oil, and season with salt and pepper. Roast the eggplant until it is soft and golden.
Meanwhile, add 2 tablespoons olive oil and 1 cup thinly sliced cremini mushrooms to a skillet. Saute for about seven minutes or until the mushrooms are soft. Add 2 cloves minced garlic and 1 tablespoon chopped thyme. Saute for two minutes more.
Mix together 15 ounces ricotta, 3 large eggs and 1/2 cup grated Parmesan in a bowl. Add 2 tablespoons chopped oregano, the mushrooms, 2 teaspoons salt and 1/4 teaspoon pepper. Spread 1 cup of marinara sauce on the bottom of a baking dish. Top with 4 slices of eggplant, followed by the ricotta mixture. Add 4 slices of eggplant and 1 cup marinara. Top with 1/2 cup Parmesan. Bake at 350 degrees for 30 minutes.
To make Kraft's recipe, preheat oven to 350 degrees Fahrenheit. In a skillet, add 1 peeled and chopped eggplant, 1/2 cup chopped onion and 2 cloves minced garlic. Cook until tender. Stir in one 26-ounce jar of spaghetti sauce.
In a bowl, mix 3 cups ricotta, 1 cup mozzarella and 1/4 cup Parmesan. In a baking dish, layer 3 cooked lasagna noodles, 1/3 cheese mixture and 1/3 sauce. Repeat twice. Top with 1 cup mozzarella and 1/4 cup Parmesan. Bake for 40 minutes.