Eggplant Lasagna Recipe

Introduction

This eggplant lasagna offers a delicious twist on the classic Italian favorite by replacing pasta with tender slices of eggplant. It’s layered with rich ricotta, mozzarella, and savory marinara sauce for a comforting, satisfying meal that’s perfect for any night of the week.

Ingredients

• 2 medium eggplants, about 6″ to 8″ long
• Kosher salt
• 1 tbsp. extra-virgin olive oil
• 3 cloves garlic, minced
• 1 yellow onion
• 2 tsp. dried oregano
• Freshly ground black pepper
• 1 25-oz. jar marinara
• 16 oz. whole milk ricotta
• 1/2 cup freshly grated Parmesan
• 1 large egg
• 1/4 cup chopped fresh parsley, plus more for garnish
• 4 cups shredded mozzarella

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: Cut the ends off the eggplants and slice them thinly, about 1/4 inch thick. Lay the slices on a cooling rack and season both sides generously with kosher salt. Let them sit for 20 minutes, then pat dry with paper towels. Flip the slices, season again, and let sit for another 20 minutes before patting dry again.
3. Step 3: In a large skillet over medium heat, warm the olive oil. Sauté the minced garlic for 1 minute, then add the chopped yellow onion and dried oregano. Season with salt and freshly ground black pepper and cook until the onions are translucent. Pour in the marinara sauce and heat until warmed through.
4. Step 4: In a medium bowl, combine the ricotta, grated Parmesan, egg, and chopped parsley. Season with salt and pepper and mix well.
5. Step 5: In a 9″ x 13″ casserole dish, spread a thin layer of the marinara sauce on the bottom. Arrange a single layer of eggplant slices over the sauce, then spread a layer of the ricotta mixture, followed by a layer of shredded mozzarella. Repeat these layers, ending with a top layer of eggplant covered with marinara sauce, mozzarella, and a sprinkle of Parmesan.
6. Step 6: Cover the dish with foil and bake for 35 minutes. Optional: Remove the foil and broil for 1 to 2 minutes until the top turns golden brown. Let the lasagna cool for 10 minutes before garnishing with extra parsley and serving.

Tips & Variations

• For less bitterness, salting the eggplant slices helps draw out moisture and reduce any tough texture.
• Try adding fresh basil or spinach to the ricotta mixture for extra flavor and nutrition.
• For a meatier version, add cooked ground beef or Italian sausage to the marinara sauce.
• Use part-skim cheeses if you prefer a lighter dish without sacrificing creaminess.

Storage

Store any leftover eggplant lasagna in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish covered with foil at 350°F (175°C) until heated through. This lasagna also freezes well—wrap tightly and freeze for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this lasagna gluten-free?

Yes! Since this recipe uses eggplant instead of traditional pasta, it is naturally gluten-free. Just be sure to check your marinara sauce ingredients to confirm they don’t contain any gluten.

Do I need to peel the eggplant?

Peeling the eggplant is optional. The skin adds a bit of texture and nutrients, but if you prefer a softer lasagna, you can peel the eggplants before slicing.

Eggplant Lasagna Recipe

Print Recipe

★★★★★

4.6 from 337 reviews

This Eggplant Lasagna is a delicious low-carb alternative to traditional pasta lasagna, featuring thinly sliced eggplants layered with a rich ricotta and mozzarella cheese mixture, savory marinara sauce, and Italian herbs. Perfectly baked until bubbly and golden, this comforting dish is ideal for those seeking a gluten-free yet satisfying Italian meal.

• Author: Zane
• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Total Time: 75 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Eggplant Preparation

• 2 medium eggplants, about 6” to 8″ long
• Kosher salt, to taste

Sauce

• 1 tbsp. extra-virgin olive oil
• 3 cloves garlic, minced
• 1 yellow onion, diced
• 2 tsp. dried oregano
• Freshly ground black pepper, to taste
• 1 25-oz. jar marinara sauce

Cheese Mixture

• 16 oz. whole milk ricotta cheese
• 1/2 cup freshly grated Parmesan cheese, plus extra for topping
• 1 large egg
• 1/4 cup chopped fresh parsley, plus more for garnish
• 4 cups shredded mozzarella cheese

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the lasagna.
2. Prepare Eggplant Slices: Trim the ends off the eggplants and slice them into thin rounds about 1/4 inch thick. Lay the slices on a cooling rack and sprinkle both sides with kosher salt. Let them sit for 20 minutes to draw out excess moisture and bitterness. Wipe the salted sides dry with paper towels, flip the slices, salt the other side, and let sit another 20 minutes. Pat all sides dry again with paper towels to remove residual moisture.
3. Make the Sauce: In a large skillet over medium heat, warm the extra-virgin olive oil. Add minced garlic and sauté for 1 minute until fragrant. Add the diced onion and dried oregano, season with salt and freshly ground black pepper, and cook until the onions become translucent, about 5 minutes. Pour in the marinara sauce and heat through until warmed, stirring occasionally.
4. Prepare Cheese Mixture: In a medium bowl, combine whole milk ricotta, grated Parmesan, one large egg, and chopped fresh parsley. Season with salt and pepper to taste and stir until well incorporated.
5. Assemble the Lasagna: In a 9″ x 13″ casserole dish, spread a thin layer of the marinara sauce to prevent sticking. Arrange a layer of eggplant slices over the sauce. Spread a layer of the ricotta cheese mixture on top of the eggplant, followed by a generous layer of shredded mozzarella. Repeat these layers—marinara, eggplant, ricotta mixture, mozzarella—until ingredients are used up. For the top layer, place eggplant slices, cover with marinara sauce, mozzarella, and sprinkle with additional Parmesan cheese.
6. Bake and Broil: Cover the casserole dish with foil and bake in the preheated oven for 35 minutes. If you prefer a golden, bubbly top, remove the foil and broil for 1 to 2 minutes, watching closely to prevent burning.
7. Cool and Serve: Allow the lasagna to cool for 10 minutes to set before garnishing with fresh parsley. Cut into portions and serve warm.

Notes

• Salting the eggplant slices helps to reduce bitterness and moisture, which prevents a soggy lasagna.
• Use whole milk ricotta for creamier texture; part-skim can be substituted but may result in a drier filling.
• If you don’t have fresh parsley, dried parsley can be used, but fresh provides better flavor and garnish appearance.
• Broiling at the end is optional but adds a beautifully browned and crispy cheese top.
• This dish can be prepared a day ahead and refrigerated; bake covered and adjust baking time if using chilled ingredients.

Keywords: eggplant lasagna, gluten free lasagna, Italian casserole, ricotta cheese recipe, healthy lasagna, low carb lasagna, baked eggplant dish