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Close-up of homemade eggplant lasagna layered with roasted eggplant, marinara sauce, and melted cheese on a white plate.

Eggplant Lasagna Recipe

Eggplant Lasagna is a healthy, pasta-free twist on the Italian classic. Roasted eggplant slices are layered with marinara sauce, ricotta, mozzarella, and parmesan, then baked until golden and bubbly. It’s low-carb, gluten-free, and full of rich, cheesy flavor—perfect for a light but satisfying dinner.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4
Course: dinner, lunch
Cuisine: Italian
Calories: 320
Ingredients Method

Ingredients
  

  • 2 medium eggplants sliced lengthwise (about ½ inch thick)
  • 2 cups marinara sauce homemade or store-bought
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • 2 garlic cloves minced
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and black pepper to taste
  • Fresh basil for garnish, optional

Method
 

  1. Prep Eggplant: Slice eggplants, sprinkle with salt, and let sit for 20 minutes. Pat dry with paper towels.
  2. Roast Eggplant: Brush slices with olive oil and roast at 200°C (400°F) for 20 minutes until golden and tender.
  3. Make Cheese Mix: In a bowl, combine ricotta, half of the parmesan, garlic, oregano, basil, salt, and pepper.
  4. Assemble Lasagna: In a baking dish, spread marinara sauce. Add a layer of roasted eggplant, then cheese mixture, then mozzarella. Repeat layers until ingredients are used.
  5. Bake: Top with remaining mozzarella and parmesan. Bake at 190°C (375°F) for 25–30 minutes, until bubbly and golden.
  6. Rest & Serve: Let cool for 10 minutes. Garnish with fresh basil and serve warm.