Eggplant Lasagna

Eggplant Lasagna is a delicious and hearty dish that swaps traditional pasta for slices of tender eggplant, creating a lighter, gluten-free, and low-carb alternative.

With layers of rich marinara sauce, creamy ricotta, and gooey melted cheese, this dish is a comforting classic perfect for weeknight dinners or special occasions.

Kitchen Equipment Needed

• Large baking sheet
• Sharp knife
• Cutting board
• Mixing bowl
• 9×13-inch baking dish
• Aluminum foil

Ingredients

For the Eggplant:

• 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
• 1 tbsp salt (for sweating the eggplant)
• 2 tbsp olive oil

For the Filling:

• 2 cups ricotta cheese
• 1 egg, lightly beaten
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste

For the Sauce and Topping:

• 3 cups marinara sauce (store-bought or homemade)
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Directions

1. Prepare the Eggplant: Lay the eggplant slices on a baking sheet and sprinkle both sides with salt. Let them sit for 20–30 minutes to draw out excess moisture, then rinse and pat dry with paper towels.
2. Roast the Eggplant: Preheat the oven to 400°F (200°C). Brush both sides of the eggplant slices with olive oil and arrange them on a baking sheet in a single layer. Roast for 10–12 minutes per side until tender. Remove from the oven and set aside.
3. Make the Ricotta Filling: In a mixing bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, salt, and black pepper. Mix until well blended.
4. Assemble the Lasagna: Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish. Layer with roasted eggplant slices, a portion of the ricotta mixture, marinara sauce, and mozzarella cheese. Repeat layers until all ingredients are used, ending with a layer of sauce and a generous sprinkle of mozzarella and Parmesan cheese on top.
5. Bake: Cover the dish with aluminum foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden brown.
6. Cool and Serve: Let the lasagna cool for 10 minutes before slicing and serving.

Prep Time

30 minutes

Cook Time

50 minutes

Total Time

1 hour 20 minutes

Nutrition (Per Serving, Approx.)

• Calories: 320
• Protein: 18g
• Fat: 18g
• Carbohydrates: 20g
• Sodium: 680mg

Expert Tips

• Sweating the Eggplant: Don’t skip the salting step! It helps remove bitterness and excess moisture, preventing a soggy lasagna.
• Extra Vegetables: Add layers of sautéed spinach, mushrooms, or zucchini for more vegetables.
• Cheese Options: Substitute ricotta with cottage cheese or use part-skim mozzarella to reduce calories.

FAQs

Can I make this lasagna ahead of time?
Yes, assemble the lasagna and refrigerate it (uncooked) for up to 24 hours. Bake as directed when ready to serve.

Can I freeze eggplant lasagna?
Yes, you can freeze it after baking. Let it cool completely, then wrap it tightly in foil and freeze for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.

What can I use instead of eggplant?
You can use zucchini slices, sweet potato slices, or large portobello mushrooms for a similar effect.

Storing & Reheating

• Storing: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat individual servings in the microwave or the oven at 350°F (175°C) until warmed through.

Substitutions & Variations

• Meat Sauce: Add cooked ground beef, turkey, or sausage to the marinara for a heartier dish.
• Vegan Option: Use dairy-free ricotta and mozzarella, and replace the egg with a flaxseed egg.
• Spicy Twist: Add red chili flakes to the marinara or use a spicy marinara sauce.

Eggplant Lasagna

Eggplant Lasagna is a delicious and hearty dish that swaps traditional pasta for slices of tender eggplant, creating a lighter, gluten-free, and low-carb alternative.

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Equipment

• - Large baking sheet
• - Sharp knife
• - Cutting board
• - Mixing bowl
• - 9x13-inch baking dish
• - Aluminum foil

Ingredients

  

• #### For the Eggplant:
• - 2 large eggplants sliced lengthwise into 1/4-inch thick slices
• - 1 tbsp salt for sweating the eggplant
• - 2 tbsp olive oil
• #### For the Filling:
• - 2 cups ricotta cheese
• - 1 egg lightly beaten
• - 1/2 cup grated Parmesan cheese
• - 1/4 cup fresh parsley chopped
• - Salt and black pepper to taste
• #### For the Sauce and Topping:
• - 3 cups marinara sauce store-bought or homemade
• - 2 cups shredded mozzarella cheese
• - 1/4 cup grated Parmesan cheese

Instructions

 

• **Prepare the Eggplant:** Lay the eggplant slices on a baking sheet and sprinkle both sides with salt. Let them sit for 20–30 minutes to draw out excess moisture, then rinse and pat dry with paper towels.
• **Roast the Eggplant:** Preheat the oven to 400°F (200°C). Brush both sides of the eggplant slices with olive oil and arrange them on a baking sheet in a single layer. Roast for 10–12 minutes per side until tender. Remove from the oven and set aside.
• **Make the Ricotta Filling:** In a mixing bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, salt, and black pepper. Mix until well blended.
• **Assemble the Lasagna:** Spread a thin layer of marinara sauce in the bottom of a 9x13-inch baking dish. Layer with roasted eggplant slices, a portion of the ricotta mixture, marinara sauce, and mozzarella cheese. Repeat layers until all ingredients are used, ending with a layer of sauce and a generous sprinkle of mozzarella and Parmesan cheese on top.
• **Bake:** Cover the dish with aluminum foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden brown.
• **Cool and Serve:** Let the lasagna cool for 10 minutes before slicing and serving.