Eggplant Lasagna
Layers of roasted eggplant slices, rich homemade tomato sauce, and creamy ricotta come together in this hearty vegetarian twist on the classic. It bakes up bubbly and golden, delivering all the comfort of lasagna without the pasta.
For 4 servings
- prep · ~20 min
Roast the eggplant slices.
1.Preheat the oven to 400°F (200°C).2.Arrange eggplant slices on baking sheets. Brush both sides with 2 tablespoons olive oil and season with half the salt.3.Roast for 20 minutes, flipping halfway, until tender and lightly browned. Set aside.TIPDon't skip the oil — it prevents the eggplant from drying out and turning leathery. - saute · ~20 min
Make the tomato sauce.
1.Heat remaining 1 tablespoon olive oil in a pan over medium heat.2.Add onion and sauté until translucent, about 4 minutes.3.Add garlic and cook until fragrant, 30 seconds.4.Add crushed tomatoes, oregano, dried basil, and red pepper flakes.5.Simmer for 15 minutes, stirring occasionally, until thickened. Season with remaining salt and black pepper.TIPSimmer uncovered and stir often — this concentrates the tomato flavor and prevents scorching. - mix · ~2 min
Prepare the ricotta filling.
In a bowl, combine ricotta cheese with the beaten egg. Mix until smooth and well incorporated.
- assemble · ~5 min
Assemble the lasagna.
1.Spread a thin layer of tomato sauce on the bottom of the baking dish.2.Arrange a single layer of roasted eggplant slices over the sauce.3.Spread half the ricotta mixture over the eggplant.4.Sprinkle with one-third of the mozzarella.5.Repeat layers: sauce, eggplant, ricotta, mozzarella.6.Top with a final layer of sauce and remaining mozzarella. Sprinkle parmesan on top. - bake · ~35 min
Bake until golden and bubbly.
Bake at 375°F (190°C) for 30-35 minutes until the cheese is melted and the edges are bubbling. Let rest 10 minutes before slicing.
TIPResting is crucial — it lets the layers set so the lasagna holds its shape when cut. - garnish
Garnish with fresh basil and serve.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Salting the eggplant slices 30 minutes before roasting draws out bitter moisture for a creamier texture.
- 2Slice eggplant into uniform 1/2-inch planks so they cook evenly and hold up during layering.
- 3Use a 9x13-inch baking dish, not a smaller one, to keep layers even and prevent soggy edges.
- 4Let the lasagna rest a full 10 minutes after baking — it firms up the ricotta and mozzarella for clean slices.
- 5For a richer sauce, stir in a tablespoon of tomato paste right after sautéing the garlic.
Adapt it for your goals.
Gluten-free
This recipe is naturally gluten-free since eggplant replaces pasta. Omit or verify any cross-contamination on dried herbs to keep it certified gluten-free.
low carbLow-carb
Skip the ricotta egg mixture and use a blend of 1 cup cottage cheese and 1/4 cup grated Parmesan for a lower-carb filling that's still creamy.
veganVegan
Substitute ricotta with a 1:1 mix of blended silken tofu and nutritional yeast (1 cup total), and use vegan mozzarella shreds and a sprinkling of pine nuts for the Parmesan finish.
Why this is on our healthy list.
Rich in Fiber
Eggplant skins contain soluble fiber that supports digestion and helps maintain stable blood sugar levels.
Good Source of Calcium
The trio of ricotta, mozzarella, and Parmesan provides calcium for strong teeth and bones.
Low-Carb Alternative
Using eggplant instead of pasta slashes the carbohydrate content significantly, making it suitable for low-carb diets.
Antioxidant-Rich Tomatoes
The homemade tomato sauce delivers lycopene, an antioxidant linked to heart and skin health.
Frequently asked questions
Yes, use 2 cups of your favorite good-quality marinara. Simmer it with the dried herbs for 5 minutes to re-season and thicken slightly.
