Eggplant Lasagna Recipe

Introduction

Eggplant lasagna is a delicious twist on the classic Italian dish, replacing traditional pasta with tender, flavorful eggplant slices. This recipe offers a rich combination of marinara, creamy ricotta, and melted mozzarella that will satisfy both vegetarians and meat lovers alike.

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 your 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 sprinkle both sides with kosher salt. Let them sit for 20 minutes, then pat the salted sides dry with paper towels. Flip the slices, season the other side, and let sit for another 20 minutes before patting dry again.
3. Step 3: Heat the olive oil in a large skillet over medium heat. Sauté the minced garlic for 1 minute, then add the chopped onion and dried oregano. Season with salt and freshly ground black pepper. Cook until the onions become translucent. Pour in the marinara sauce and heat until warmed through.
4. Step 4: In a medium bowl, combine the ricotta cheese, grated Parmesan, egg, and chopped parsley. Season with salt and pepper, mixing well.
5. Step 5: In a 9″x13″ casserole dish, spread a thin layer of the marinara sauce. Arrange a single layer of the eggplant slices on top, then spread a layer of the ricotta mixture followed by a layer of shredded mozzarella. Repeat these layers until all ingredients are used, finishing with a layer of eggplant topped with marinara sauce, mozzarella, and Parmesan.
6. Step 6: Cover the dish with foil and bake for 35 minutes. If you like a golden top, remove the foil and broil the lasagna for 1 to 2 minutes until browned. Let it cool for 10 minutes before garnishing with fresh parsley and serving.

Tips & Variations

• For less bitterness, salting the eggplant slices before cooking helps draw out moisture and reduces bitterness.
• You can add sautéed mushrooms or spinach to the marinara sauce for extra flavor and vegetables.
• Use fresh mozzarella instead of shredded for a creamier texture.

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 oven until warmed through. To freeze, wrap tightly and freeze for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make eggplant lasagna ahead of time?

Yes, you can assemble the lasagna a day ahead and keep it covered in the refrigerator. Bake it just before serving for the best results.

Do I need to peel the eggplants?

Peeling is optional. Leaving the skin on adds texture and nutrients, but if you prefer a softer texture, you can peel the eggplants before slicing.

Eggplant Lasagna Recipe

Print Recipe

★★★★★

4.7 from 148 reviews

A delicious and healthy Eggplant Lasagna that swaps traditional pasta for tender slices of eggplant. This flavorful casserole layers sautéed marinara sauce, creamy ricotta mixture, and melted mozzarella cheese, baked to golden perfection. Perfect for a gluten-free and vegetarian-friendly dinner.

• Author: Bella
• Prep Time: 40 minutes
• Cook Time: 37 minutes
• Total Time: 1 hour 17 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Gluten Free, Vegetarian

Ingredients

Scale 1x2x3x

Eggplant Preparation

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

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
• 1 large egg
• 1/4 cup chopped fresh parsley, plus more for garnish
• Salt and freshly ground pepper, to taste

Topping

• 4 cups shredded mozzarella cheese
• Additional Parmesan cheese for topping

Instructions

1. Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the lasagna later.
2. Prepare Eggplant Slices: Trim 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 sit for 20 minutes, then pat dry with paper towels. Flip the slices, re-season with salt, and let them sit for an additional 20 minutes before patting dry again to eliminate excess moisture and bitterness.
3. Make the Sauce: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add chopped onions and dried oregano, season with salt and pepper, and cook until onions turn translucent. Pour in the marinara sauce and warm through for a few minutes, stirring occasionally to combine flavors.
4. Prepare Cheese Mixture: In a medium bowl, combine whole milk ricotta, grated Parmesan, one large egg, and chopped parsley. Season the mixture with salt and freshly ground pepper. Mix well until smooth and uniform.
5. Assemble the Lasagna: In a 9″ x 13″ casserole dish, spread a thin layer of the marinara sauce at the bottom. Arrange a single layer of the salted eggplant slices over the sauce. Spread a layer of the ricotta cheese mixture on top, followed by a layer of shredded mozzarella. Repeat these layers until all ingredients are used, finishing with a top layer of eggplant, marinara sauce, mozzarella, and a sprinkle of Parmesan cheese to create a golden crust.
6. Bake: Cover the casserole dish with foil and bake in the preheated oven for 35 minutes. For a bubbly and golden brown top, remove the foil and broil the lasagna for an additional 1 to 2 minutes, watching closely to avoid burning.
7. Rest and Serve: Let the lasagna cool for 10 minutes after baking to allow it to set. Garnish with chopped fresh parsley before serving. Enjoy your delicious eggplant lasagna warm.

Notes

• Salting the eggplant helps reduce bitterness and moisture, resulting in a firmer texture when baked.
• You can substitute fresh oregano for dried, using about 1 tablespoon fresh.
• For a richer sauce, add a splash of red wine when sautéing onions and garlic.
• If you prefer a spicier lasagna, add red pepper flakes to the marinara sauce while warming.
• Letting the lasagna rest before serving ensures cleaner slices and better flavor melding.

Keywords: Eggplant Lasagna, Gluten-Free Lasagna, Vegetarian Lasagna, Healthy Italian Dinner, Low-Carb Lasagna