Eggplant Lasagna

Serves 4-6


Made with Ugly Sauce


3 Italian eggplants, medium

Sea salt

1 tbsp. extra-virgin olive oil

3 cloves garlic, minced

1 spanish onion, medium

2 tsp. wild oregano

Freshly ground black pepper

1 jar Ugly Sauce orig.

16 oz. whole-milk ricotta

1/2 cup grated Parmigiano Reggiano

1 large egg

1/4 cup chopped fresh parsley, plus more for garnish

4 cup shredded mozzarella

Photo by Ethan Calabrese

Photo by Ethan Calabrese


Preheat oven to 400°.

  1. Cut ends of eggplants and slice thinly, about 1/4” thick. Lay slices on a cooling rack and season with salt. Let sit for 20 minutes. Flip, season again, and let sit for another 20 minutes. Pat dry with paper towels.

  2. In a large skillet over medium heat, heat oil. Sauté garlic for 1 minute, then add onions and oregano. Season with salt and pepper and cook until onions are translucent. Add Ugly Sauce and cook until warmed through.

  3. In a medium bowl, combine ricotta, Parm Regg, egg and fresh parsley. Season with sea salt and black pepper.

  4. In a large casserole dish, spread a thin layer of Ugly Sauce, a single layer of eggplant, a layer of ricotta mixture, then a layer of mozzarella; repeat layers. Top last layer of eggplant with Ugly Sauce, mozzarella and Parm Regg.

  5. Cover with foil and bake for 25 minutes, then uncover and bake for 10 more min. Garnish with fresh parsley and serve.