This eggplant lasagna is so good, even kids will eat it. (Just don’t tell them they’re eating their veggies!) Eggplant is hearty and filling, and makes this a great vegetarian option. Pair with a salad for a great full-meal option.

Eggplant Parmesan Lasagna

3 medium eggplants
Olive oil-flavored cooking spray
1 ounce dried basil
4 ounces Parmesan cheese, grated
48 ounces marinara sauce
1 ounce Italian seasoning
2 pounds no-cook lasagna noodles
2 pounds ricotta cheese
1 pound shredded mozzarella
4 ounces fresh basil or parsley, chopped

Preheat broiler. Trim ends and peel the eggplant, and cut cross-wise into ¼-inch slices. Place on parchment-lined sheet pan and coat with cooking spray. Broil about 5 minutes, or until browned. Turn the slices, spray again, and broil another 2 to 3 minutes, or until browned. Remove eggplant slices from broiler and sprinkle with basil and parmesan cheese. Return to broiler, and broil until cheese is golden brown. Remove pan from broiler; let eggplant cool 5 minutes.

Combine marinara sauce and Italian seasoning. Spread 16 ounces of sauce in bottom of hotel pan. Cover with noodles with half of the ricotta. Top with eggplant slices and cover eggplant with 8 ounces of sauce. Repeat noodle, sauce and ricotta layers. Finish with a layer of noodles and remaining sauce.

Cover pan with aluminum foil. Bake in 375 F oven for 40 minutes, or until heated through. Let stand at least 5 minutes before cutting. For service, keep warm in the oven. Sauce individual portions, if needed, with about 2 ounces. Sprinkle with shredded mozzarella. Place on sizzle platter and bake until cheese is melted. Plate and garnish with fresh basil or parsley.

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