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Eggplant Lasagna Recipe

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Eggplant Lasagna is a comforting baked casserole where tender roasted eggplant replaces traditional pasta layers, combined with creamy ricotta, melted mozzarella, Parmesan, and rich marinara sauce for a hearty and satisfying pasta-free meal.

  • Total Time: 1 hour
  • Yield: 6 portions

Ingredients

  • 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
  • 2 tablespoons olive oil
  • 1 tablespoon Italian seasoning
  • 2 cups ricotta cheese
  • 1 large egg
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 3 cups marinara sauce
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Slice the eggplants lengthwise into slices about 1/4 inch thick.
  3. Lightly sprinkle the slices with salt and let them sit for 15 minutes to remove excess moisture, then pat dry with paper towels.
  4. Arrange the eggplant slices on a baking sheet, brush both sides with olive oil, and sprinkle with Italian seasoning.
  5. Roast the eggplant for about 20 minutes, flipping halfway through, until tender and lightly golden.
  6. In a bowl mix ricotta cheese, egg, a pinch of salt, and black pepper until smooth.
  7. Spread about 1/2 cup marinara sauce on the bottom of a 9×13-inch baking dish.
  8. Add a layer of roasted eggplant slices over the sauce.
  9. Spread one-third of the ricotta mixture over the eggplant layer.
  10. Sprinkle about 2/3 cup shredded mozzarella and a small amount of Parmesan cheese.
  11. Add about 3/4 cup marinara sauce over the cheese.
  12. Repeat layers with eggplant, ricotta mixture, mozzarella, Parmesan, and sauce until ingredients are used.
  13. Finish with the remaining marinara sauce and the rest of the mozzarella and Parmesan on top.
  14. Bake for 35–40 minutes until the cheese is melted and bubbling.
  15. Let the lasagna rest for about 10 minutes, then garnish with chopped fresh basil and serve.

Notes

  • Salting and roasting the eggplant helps reduce excess moisture.
  • Cottage cheese can be used instead of ricotta.
  • Add sautéed spinach, mushrooms, or zucchini for extra vegetables.
  • Ground beef or turkey can be added for a heartier version.
  • Let the lasagna rest before slicing so the layers hold together.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 portion
  • Calories: 340
  • Sugar: 7 g
  • Sodium: 520 mg
  • Fat: 19 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 5 g
  • Protein: 20 g
  • Cholesterol: 75 mg

Find it online: https://cooksplash.com/eggplant-lasagna-recipe/