Eggplant Lasagna is a delicious twist on traditional lasagna, made with roasted eggplant in place of noodles. It’s a cheesy, comforting Italian recipe that also happens to be gluten-free and low carb!
Classic Italian Eggplant Lasagna is one of those easy recipes you’ll want to make again and again. My tested and perfected recipe is simple to put together and is a great alternative to traditional lasagna.
If you love eggplant recipes, don’t miss my easy Eggplant Parmesan Sandwich, Eggplant Rollatini, or Sicilian Eggplant Caponata. For a delicious classic lasagna, try my Italian Turkey Lasagna. For a veggie version, check out my Vegetarian Lasagna with hidden veggies.
The Best Roasted Eggplant Lasagna Recipe!
Eggplant Lasagna is cheesy, hearty, and full of roasted eggplant flavor. I especially love making this dish when eggplants are in season and I have more than I know what to do with!
This is a family recipe that has been passed down, and I’m so excited to share it with you. It’s simple to make, vegetarian, and a great low-carb option.
I like to make this using my Simple Marinara Sauce, but you could also switch it up with a hearty meat sauce. Plus, this dish is perfect for making ahead—it tastes even better the next day!
TIP: The key to the very best eggplant lasagna is removing the excess moisture from the eggplant and roasting it until tender. This gives it a texture similar to noodles and makes the lasagna easier to cut.
My tested and perfected Eggplant Lasagna recipe is truly one of the best out there. Give it a try—you’re going to love it!
Ingredients
- Eggplant: You’ll need about two large or three medium eggplants. Choose firm ones—Italian or Japanese eggplants both work.
- Olive oil: For flavor and roasting the eggplant slices.
- Marinara: Use your favorite store-bought sauce, or try my Simple Homemade Tomato Sauce, authentic Italian Sugo Sauce, or my Tomato Butter Sauce made with just three ingredients.
- Ricotta: Whole milk or part-skim ricotta cheese.
- Cheese: Shredded mozzarella and parmesan cheese flavor the ricotta mixture.
- Egg: Helps bind the cheese mixture, but feel free to omit if needed.
Roasting Eggplant for Lasagna
In this recipe, I recommend salting the eggplant ahead of time to draw out excess moisture and reduce bitterness.
- Preheat your oven. Drizzle olive oil on a large baking sheet and set aside.
- Trim the ends off the eggplant, then slice lengthwise into ¼-inch thick slices. A mandoline slicer or sharp knife works well.
- Lightly salt both sides of the slices and let them sit for 15–20 minutes. Rinse and pat dry with paper towels.
- Arrange the slices in a single layer on the prepared baking sheet (you can line it with parchment). Drizzle both sides with olive oil.
- Roast for 20–25 minutes, flipping halfway, until soft and golden. Let cool slightly.
Assembling Eggplant Lasagna
While the eggplant roasts, prepare the remaining ingredients. You’ll need a 9×13-inch baking dish or large casserole dish.
- Make the ricotta filling: In a large bowl, combine ricotta, a beaten egg, mozzarella, parmesan, and Italian seasoning. Mix until smooth.
- Spoon a thin layer of sauce on the bottom of the dish. Add half of the roasted eggplant slices.
- Spread half of the ricotta mixture on top, then dollop and spread some marinara over it.
- Sprinkle with mozzarella. Repeat the layers, ending with mozzarella on top. Use fresh or shredded mozzarella here.
- Cover with foil and bake. Remove the foil during the last few minutes so the cheese browns and bubbles.
Let the lasagna rest for 5–10 minutes before slicing. Garnish with fresh basil and serve!
Recipe Variations
- No eggplant? Use zucchini slices instead for zucchini lasagna.
- Want more protein? Add cooked ground beef between the layers.
- Love noodles? Add a layer of cooked lasagna noodles along with the eggplant.
- Craving spice? Sprinkle red pepper flakes into the sauce or cheese mixture.
Tips for Making the Best Eggplant Lasagna
- Don’t like eggplant skin? Peel it before slicing.
- Always salt the eggplant first to reduce moisture and bitterness.
- Roasting keeps the lasagna from getting watery. You can also pan-fry the slices instead.
- Store leftovers in an airtight container in the fridge for up to four days.
More Authentic Italian Recipes!
Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.
Eggplant Lasagna
Ingredients
- 2 large eggplants (about 4 pounds)
- kosher salt for sprinkling eggplant
- 2 tablespoons olive oil for drizzling
- 2 cups ricotta cheese (15 ounce container)
- 1 large egg, beaten
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 2 cups Marinara Sauce
- 2 cups shredded mozzarella
- fresh basil to garnish, optional
Instructions
- Preheat oven to 400 degrees. Spray a casserole dish or 9×13 inch pan with nonstick spray, set aside.
- Start by removing the stems and heel of the eggplant, then slice the eggplant into ¼-½ inch slices lengthwise from root to tip (you should get about 16 slices total). Sprinkle kosher salt on both sides of the eggplant slices and let them sit on a wire rack for 20 minutes (this will help draw out the moisture). Either wipe off the salt from the eggplant using a paper towel or rinse it off and pat dry.
- Place the eggplant on a lightly greased baking sheet and bake in preheated oven for about 20 minutes to soften the eggplant; set aside to cool slightly.
- Meanwhile, make the filling. In a large bowl, stir together the ricotta, egg, Parmesan cheese, and Italian seasoning.
- Spread ½ cup of marinara sauce on the bottom of the prepared pan. Cover with a layer of the roasted eggplant (half the eggplant), then top with half of the ricotta mixture, half of the shredded mozzarella, and spread on ½ cup of marinara sauce. Repeat the layers, ending with the mozzarella on top.
- Bake for 30-35 minutes, or until the cheese on top is browned and bubbling. Let stand for 10 minutes, then top with fresh basil (optional), slice and serve!
