Eggplant Lasagna Recipe

Introduction

This eggplant lasagna is a delicious, lighter twist on the traditional favorite, using thinly sliced eggplant instead of pasta. It’s layered with a rich ricotta mixture, savory marinara, and gooey mozzarella for a comforting 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 off the ends of 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, salt the other side, and let sit another 20 minutes. Pat dry again.
3. Step 3: Heat olive oil in a large skillet over medium heat. Sauté the minced garlic for 1 minute, then add chopped onion and dried oregano. Season with salt and pepper and cook until the onions become translucent. Stir in the marinara sauce and heat through.
4. Step 4: In a medium bowl, mix ricotta, Parmesan, egg, and chopped parsley. Season with salt and pepper to taste.
5. Step 5: In a 9″x13″ casserole dish, spread a thin layer of marinara sauce. Arrange a layer of eggplant slices over the sauce, then spread a layer of the ricotta mixture, and top with shredded mozzarella. Repeat the layers until ingredients are used, finishing with a top layer of eggplant, marinara sauce, mozzarella, and a sprinkle of Parmesan.
6. Step 6: Cover the dish with foil and bake for 35 minutes. If you want a golden top, remove the foil and broil for 1 to 2 minutes until bubbly and browned. Let the lasagna cool for 10 minutes before garnishing with fresh parsley and serving.

Tips & Variations

• To reduce bitterness, salting the eggplant thoroughly is key to drawing out excess moisture and any sharp flavors.
• For a meatier version, add cooked ground beef or Italian sausage to the marinara sauce.
• Try adding fresh basil or spinach to the ricotta mixture for extra freshness and flavor.
• If you prefer a creamier texture, mix some shredded mozzarella into the ricotta layer as well.

Storage

Store leftover eggplant lasagna in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual servings in the microwave or oven until heated through. It also freezes well — wrap tightly and freeze for up to 2 months, then thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of eggplant?

Yes, you can substitute cooked lasagna noodles if you prefer a more traditional lasagna. However, the eggplant adds a unique flavor and reduces the carbohydrate content.

Do I need to salt the eggplant before cooking?

Salting the eggplant removes bitterness and excess moisture, preventing a soggy lasagna. It’s an important step for the best flavor and texture.

Eggplant Lasagna Recipe

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★★★★★

4.6 from 64 reviews

This Eggplant Lasagna is a delicious, low-carb alternative to traditional pasta lasagna, replacing noodles with thinly sliced eggplant. Layers of savory marinara sauce, creamy ricotta mixture, and melted mozzarella create a comforting, hearty dish perfect for a family dinner. The eggplant is salted and dried to reduce moisture, ensuring a firm texture after baking.

• Author: Ruby
• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Eggplant Prep

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

Sauce

• 1 tbsp. extra-virgin olive oil
• 3 cloves garlic, minced
• 1 yellow onion, chopped
• 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 ensure it’s hot and ready when you assemble the lasagna.
2. Prepare Eggplant: Trim the ends off the eggplants and slice them thinly, about 1/4 inch thick. Lay the slices out on a cooling rack and sprinkle both sides generously with kosher salt. Let them sit for 20 minutes to draw out moisture. Pat both sides dry thoroughly with paper towels to remove excess salt and moisture, repeating the salting process and drying on the flip side for another 20 minutes.
3. Make Sauce: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add chopped onions and dried oregano, seasoning with salt and freshly ground black pepper. Cook until the onions become translucent. Pour in the marinara sauce and stir to combine, cooking until warmed through, about 5 minutes.
4. Prepare Cheese Mixture: In a medium bowl, combine the ricotta cheese, grated Parmesan, egg, and chopped fresh parsley. Season with salt and pepper to taste, mixing until well incorporated.
5. Assemble Lasagna: In a 9″ x 13″ casserole dish, spread a thin layer of the prepared marinara sauce on the bottom. Place a single layer of eggplant slices over the sauce. Spread a layer of the ricotta mixture over the eggplant, followed by a layer of shredded mozzarella. Repeat these layers—marinara, eggplant, ricotta, mozzarella—until all ingredients are used, finishing with a top layer of eggplant, marinara sauce, mozzarella, and sprinkled Parmesan cheese.
6. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 35 minutes to allow the flavors to meld and the cheeses to melt.
7. Broil and Garnish: If desired, remove the foil and broil the lasagna for 1 to 2 minutes until the top is golden and bubbly. Let the lasagna cool for about 10 minutes before garnishing with additional fresh parsley and serving.

Notes

• Salting the eggplant helps to draw out excess moisture and bitterness, ensuring a firmer texture in the final lasagna.
• For a lower sodium option, reduce the amount of kosher salt used when salting the eggplant and in seasoning.
• You can substitute part of the marinara sauce with homemade sauce for a fresher taste.
• Letting the lasagna rest before serving helps it set and makes slicing easier.
• This dish can be prepared a day ahead and refrigerated; bake just before serving.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven.

Keywords: eggplant lasagna, vegetarian lasagna, low-carb lasagna, Italian casserole, baked pasta alternative