Easy Eggplant Lasagna Recipe

5 from 8 votes

This delicious Eggplant Lasagna recipe features roasted eggplant layers filled with a rich blend of cheeses and tomato sauce.

Prep Time30

Cook Time40

Cooling10

Total Time1

Course: Dinner

Cuisine: American, Italian

Keyword: easy vegetarian recipes, eggplant lasagna recipe

Servings:

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 freshly ground black pepper
24 ounces jar pasta sauce, tomato sauce, or marinara use your favorite

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 9x13 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.