Eggplant Lasagna

Eggplant Lasagna is a wholesome twist on the Italian classic — layers of roasted eggplant, rich tomato sauce, creamy ricotta, and melted mozzarella baked to golden perfection. It’s hearty, flavorful, and satisfying without a single noodle in sight.

Try More Dinners Recipes:

• Pasta alla Norma
• Eggplant Meatballs
• Eggplant Caponata

🍆 Eggplant Lasagna Ingredients

For the Eggplant Layers:

• 2 large eggplants, sliced lengthwise into ¼-inch thick pieces
• Olive oil, for brushing
• Salt and pepper, to taste

For the Tomato Sauce:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste

For the Cheese Filling:

• 1 ½ cups ricotta cheese (or cottage cheese)
• 1 large egg
• ½ cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese (divided)
• 2 tablespoons chopped fresh basil (optional)

🍲 How To Make Eggplant Lasagna

1. Prepare the eggplant:
   Preheat oven to 400°F (200°C). Arrange eggplant slices on baking sheets, brush lightly with olive oil, and sprinkle with salt and pepper.
   Roast for 20–25 minutes, flipping halfway, until tender and slightly golden. Set aside.
2. Make the tomato sauce:
   Heat olive oil in a skillet over medium heat. Sauté onion for 3–4 minutes, then add garlic and cook for 1 minute.
   Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 15–20 minutes until thickened.
3. Mix the cheese filling:
   In a bowl, combine ricotta, egg, Parmesan, 1 cup mozzarella, and basil (if using). Mix until smooth.
4. Assemble the lasagna:
   In a 9×13-inch baking dish, spread a thin layer of tomato sauce.
   Layer roasted eggplant slices over the sauce, then spread a layer of ricotta mixture. Repeat layers (sauce → eggplant → ricotta) until all ingredients are used, finishing with sauce.
   Sprinkle remaining mozzarella and a little Parmesan on top.
5. Bake:
   Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 10–15 minutes until golden and bubbly.
6. Cool and serve:
   Let rest for 10 minutes before slicing. Garnish with fresh basil and serve warm.

💭 Recipe Tips

• Salt your eggplant: Before roasting, sprinkle slices with salt and let sit for 20 minutes to draw out moisture — this prevents sogginess.
• Add protein: Layer with cooked ground turkey, sausage, or lentils for extra heartiness.
• Use fresh herbs: Fresh basil or parsley brightens the flavor beautifully.
• Make it ahead: Assemble the lasagna up to a day in advance and bake just before serving.
• Add spice: A pinch of chili flakes in the sauce gives it a nice kick.

🥗 What To Serve With Eggplant Lasagna?

Serve Eggplant Lasagna with garlic bread, Caesar salad or roasted vegetables for a complete Italian-inspired meal. Pair it with red wine like Chianti or Sangiovese for a cozy dinner experience.

🎚 How To Store Leftovers Eggplant Lasagna?

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze baked or unbaked lasagna for up to 2 months. Thaw overnight in the refrigerator before baking or reheating.
• Reheat: Warm individual portions in the oven at 350°F for 10–15 minutes.

FAQs

More Dinners Recipes:

• Classic Baba Ganoush
• Eggplant Pasta Recipe
• Miso Glazed Eggplant

📊 Eggplant Lasagna Nutrition Facts

Serving Size: 1 slice (1/8 of pan)

• Calories: 310 kcal
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 65mg
• Sodium: 520mg
• Total Carbohydrates: 18g
• Dietary Fiber: 5g
• Sugars: 9g
• Protein: 22g