Nothing says comfort food like lasagna, and my easy Eggplant Lasagna recipe hits all the delicious notes without the noodles! It’s a miracle in a pan, honestly – cheesy, saucy, home-cooking to the core. Best of all, this version is good for you and comes together in a snap!
This Eggplant Lasagna is a fangirl moment at my house, especially with the two picky eaters! It swaps out traditional lasagna noodles for layers of roasted eggplant and replaces the typical meat sauce with a vegetarian-friendly option, making it perfect for anyone watching their waistline or just livin’ that vegetarian life like my daughter, Ana.
Also, don’t sweat using eggplant—it’s easy! Just layer it up with some rich ricotta cheese and bubbly tomato sauce, then bake. Trust me, once you try this fusion of eggplant Parmesan and classic lasagna, you’ll be making it on repeat. It’s seriously drool-worthy! Like my zucchini tomato casserole, this eggplant lasagne takes full advantage of summer’s bounty. It also shares the cozy qualities of my delicious eggplant rollatini, making it a great choice for comfort food dinners.
What You’ll Need
Get ready to assemble this delicious low carb Eggplant Lasagna, featuring layers of tender eggplant slices stacked with a rich, ricotta filling. Here’s everything you’ll need to create this hearty, vegetarian dinner.
- 2 Large Eggplants – Slice these into ¼ inch long slices – you’ll need about 18 pieces.
- Salt – For seasoning the eggplant.
- Olive Oil – I use olive oil to brush the eggplant slices.
- Egg – The egg acts as a binder, helping to hold the ricotta cheese mixture together.
- Ricotta Cheese, Mozzarella Cheese, and Parmesan Cheese – All three cheeses create one tasty filling. Ricotta makes it creamy, mozzarella brings that melty, gooey texture, and Parmesan adds a sharp, salty flavor.
- Fresh Garlic – I used a couple of cloves, but you could swap it out for a 1/2-teaspoon of garlic powder.
- Dried Basil and Oregano – These herbs contribute to that classic Italian flavor of the eggplant lasagna. If you’d like, feel free to use chopped fresh basil and any other fresh herbs you have on hand.
- Prepared Pasta Sauce: I like marinara, but you can use any jarred pasta sauce. If you are looking to lower those carbs, get a jar of Keto Marinara Pasta Sauce.
How To Make Eggplant Lasagna
Follow these steps to make this easy recipe, and you’ll create a lasagne dish that will always impress at the dinner table.
- Roast the Eggplant Slices: Preheat oven to 400˚F. Arrange a layer of eggplant slices on a parchment-lined baking sheet and sprinkle with salt. When the oven has heated, wipe the salt and excess moisture from the eggplant slices with a paper towel. Brush the eggplant slices with olive oil and bake for 15 minutes or until just tender.
- Prepare the Cheese Filling: While the slices are roasting, beat the egg in a large bowl. Add ricotta, mozzarella, parmesan, garlic, herbs, and pepper. Mix well.
- Layer the Ingredients: Remove eggplant slices from the oven, and lower the oven temperature to 375˚F. Layer ⅓ of the marinara, ⅓ of the eggplant slices, and ⅓ of the cheese mixture in a casserole dish. Repeat 2 more times. End the top layer with the remaining mozzarella and parmesan.
- Bake the Lasagna: Cover the dish and bake for 20 minutes. Uncover, and bake 20 minutes longer, or until the lasagna is bubbly and the cheese is golden brown. Let stand 15-20 minutes before cutting and serving.
Recipe Tips For Success
- Choosing eggplants. Use large, shiny, eggplants with few blemishes and no soft, wrinkled spots.
- Peel on or off. This is up to you. You can peel the eggplant, or you can leave the peel on. Either way, wash the eggplant before slicing.
- Use your favorite pasta sauce. The pasta or marinara sauce is a very important part of this dish, so for best results, choose one that you love.
- Salt to reduce bitterness. Before roasting the eggplant, sprinkle the slices with salt and let them sit while the oven preheats. This helps draw out moisture and bitterness.
- Layer evenly. For uniform cooking and texture, make sure to evenly spread each layer of the ricotta mixture and tomato sauce.
- Rest before serving. Allow the lasagna to rest for at least 15 minutes after baking. This resting period helps the layers set, making the lasagna easier to cut and serve while it holds its shape.
- Prep in advance. To save time on the day of cooking, you can roast the eggplant slices up to two days before assembling the lasagna. Just store the roasted slices in an airtight container in the refrigerator until you’re ready to layer up the dish.
Serving Suggestions
I love serving eggplant lasagna with breadsticks, of course, and a green goddess salad. It’s a wonderful combination! This tomato burrata salad is also EXTRA! Make it a complete course with my recipe for churrasco steak or this delicious grilled chicken. Finish up the meal with this fruit salad for a light dessert.
Proper Storage
Transfer leftovers to an airtight container and keep them in the fridge for up to 4 days. I don’t recommend freezing this recipe, as eggplant can get watery when thawed, but if you’d like to try to store it in the freezer, wrap leftover portions tightly in plastic wrap, and store them in food storage bags, pushing out all of the air before sealing and freezing. To reheat, thaw in the refrigerator (if frozen), then reheat in the oven at 350˚F until just warmed through.
More Eggplant Recipes
Easy Eggplant Lasagna Recipe
Ingredients
- 2 large eggplants, sliced longwise into ¼-inch thick slices (you’ll need about 18 slices)
- salt, for sprinkling over the eggplant slices
- olive oil, for brushing the eggplant
- 1 large egg
- 15 ounces container Ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese, divided
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon black pepper freshly ground
- 24 ounces jar pasta sauce, tomato sauce, or marinara, use your favorite
Instructions
- Preheat the oven to 400˚F.
- Line a baking sheet with foil or parchment paper.
- Transfer the eggplant slices to the baking sheet and sprinkle them with salt. Let stand for about 10 minutes or while the oven preheats.
- When the oven is heated, wipe down the eggplant slices with paper towels.
- Brush the eggplant slices with olive oil and roast in the oven for 15 minutes or until just tender.
- In the meantime, beat the egg in a large bowl. To the egg, add ricotta, 1 cup mozzarella, ¼ cup parmesan, minced garlic, oregano, basil, and black pepper; mix until thoroughly combined.
- Remove the eggplants from the oven.
- Lower the oven temperature to 375˚F.
- Spread ⅓ cup marinara on the bottom of a 9×13 baking dish.
- Layer 6 eggplant slices over the marinara sauce.
- Spread ⅓ of the ricotta cheese mixture over the eggplants.
- Spread ⅓ of the marinara sauce over the ricotta.
- Repeat the layering 2 more times, ending with a layer of marinara sauce.
- Sprinkle remaining shredded mozzarella cheese and parmesan cheese over the marinara sauce.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and continue to bake for 18 to 20 minutes, or until bubbly and the cheese is melted.
- Remove the eggplant lasagna from the oven and let rest for 15 to 20 minutes.
- Top with fresh basil, cut, and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
