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Eggplant Lasagna

Eggplant Lasagna

Linda M. Harris
Eggplant Lasagna is a delicious, lighter version of the classic comfort dish, replacing traditional pasta layers with thin, tender slices of eggplant.
Packed with savory tomato sauce, rich cheese, and fresh herbs, this dish is a perfect way to enjoy lasagna without the heaviness of pasta.
It's a satisfying meal for vegetarians or anyone looking for a lower-carb option that doesn’t compromise on flavor.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Italian, Mediterranean
Servings 8 Servings
Calories 320 kcal

Equipment

  • 1 Baking Dish (9x13 inches)
  • 1 Large skillet
  • 1 large mixing bowl
  • 1 Baking sheet
  • 1 Knife
  • 1 Cutting Board
  • 1 Aluminum Foil
  • 1 Spoon or spatula

Ingredients
  

  • 2 medium eggplants sliced into 1/4-inch thick rounds
  • 2 tbsp olive oil
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1 can 28 oz crushed tomatoes
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt to taste
  • Pepper to taste
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 egg
  • 1/4 cup fresh parsley chopped (optional)
  • 1/4 cup grated Parmesan cheese optional, for garnish

Instructions
 

Prepare the Eggplant

  • Slice the eggplants into 1/4-inch rounds. Salt them lightly and let them sit for 15–20 minutes to remove excess moisture. Pat dry with paper towels.

Cook the Tomato Sauce

  • In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until soft and fragrant (about 5 minutes).
    Add crushed tomatoes, basil, oregano, salt, and pepper. Let the sauce simmer for 20–30 minutes.

Prepare the Cheese Mixture

  • In a mixing bowl, combine ricotta cheese, 1 1/2 cups of mozzarella cheese, and the egg. Stir until well combined and season with a pinch of salt and pepper.

Layer the Lasagna

  • Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of tomato sauce on the bottom.
    Add a layer of eggplant slices, followed by a layer of the cheese mixture.
    Repeat the process until all ingredients are used, finishing with a layer of sauce on top.
    Sprinkle with the remaining mozzarella and Parmesan cheese.

Bake the Lasagna

  • Cover the baking dish with aluminum foil and bake for 25–30 minutes.
    Then, remove the foil and bake for an additional 10–15 minutes, or until the top is golden and bubbly.

Let It Rest

  • Once baked, allow the lasagna to rest for 10 minutes before serving to help the layers set.

Notes

  • If you prefer a creamier texture, use fresh mozzarella instead of shredded mozzarella.
  • You can make this dish ahead of time and refrigerate it for up to 2 days before baking.
  • If you want to make it gluten-free, this recipe already naturally is, as it doesn’t include pasta.
  • For a more indulgent dish, top each serving with freshly grated Parmesan and a few fresh basil leaves.
Keyword Eggplant Lasagna