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, healthier 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.

• Large Eggplants – Thinly sliced into ¼ inch-thick slices.
• 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 the steps below to make this easy recipe, and you’ll have a lasagne dish that will always impress at the dinner table.

1. 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.
2. 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.
3. 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.
4. 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.

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 a 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

• Grilled Eggplant
• Eggplant Parmesan
• Sausage Stuffed Eggplant
• Caponata