Description

Welcome to my kitchen, where I’m excited to share my favorite recipe for Eggplant Lasagna! If you’re like me, juggling a busy life while trying to whip up something delicious can feel overwhelming. This dish is a delightful twist on traditional lasagna, swapping out pasta for tender eggplant. It’s not just a quick solution for a hectic weeknight; it’s also a crowd-pleaser that will impress your loved ones. With layers of rich marinara, creamy ricotta, and gooey cheese, this Eggplant Lasagna is a comforting meal that nourishes both body and soul.

Ingredients

Scale

2 medium eggplants, sliced into 1/4 inch rounds
Salt, for sweating the eggplant
Olive oil, for roasting
9 lasagna noodles (or no-boil noodles)
2 cups marinara sauce
1 cup ricotta cheese
1 egg
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
Fresh parsley or basil, chopped (for garnish)
Pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Slice eggplants, salt them, and let sit in a colander for 20–30 minutes to release moisture. Pat dry.
Preheat oven to 400°F (200°C). Roast eggplant slices brushed with olive oil for 20 minutes, flipping halfway.
Boil lasagna noodles until al dente. Drain and set aside. (Skip if using no-boil noodles.)
Mix ricotta, egg, garlic, salt, and pepper in a bowl until creamy.
Preheat oven to 375°F (190°C). Spread a little marinara on the bottom of a 9×13-inch baking dish.
Layer noodles, eggplant, ricotta, marinara, and cheeses. Repeat 3 times, finishing with mozzarella and Parmesan.
Cover with foil and bake for 25 minutes. Uncover and bake another 10–15 minutes until golden and bubbly.
Let rest 10 minutes before slicing. Garnish with fresh herbs.

Notes

Make sure to sweat the eggplant to reduce bitterness and moisture.
Feel free to add other vegetables or proteins for variation.
This dish can be made ahead of time and stored in the refrigerator before baking.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 6g
Sodium: 600mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 18g
Cholesterol: 50mg