Eggplant lasagna; layers of thinly sliced baked eggplant, three melted Italian cheese, and accents of fresh herbs throughout each layer. You will be shocked by how flavorful and hearty this dish is without using any pasta noodles at all!
Eggplant is one of my favorite summer vegetables to cook with! I love eggplant parmesan, but if I’m not in the mood to go through the whole process of making that, I make eggplant lasagna instead. It’s easier and doesn’t require much prep, but it’s just as delicious!
This dish is inspired by a classic lasagna, but uses slices of roasted eggplant instead of pasta noodles. Between each layer is creamy herbed ricotta, melty Italian cheese, and marinara sauce – all the classic flavors of lasagna. It’s very similar to our zucchini lasagna, so if you’re not a fan of eggplant, you can also make this with your summer zucchini!
Ingredients – What You Need
Below you’ll find the full list of ingredients needed to make this recipe, plus some ingredient tips!
Eggplant: the star of the show!
Marinara: I like to choose a quality marinara for the best flavor! You can use our favorite store-bought marinara to save time or make your own with our San Marzano tomato sauce.
Parm: fresh Parmigiano Reggiano cheese is a must! It melts better than pre-shredded parm and the taste isn’t even comparable.
Ricotta: for the filling, only a thin layer is used!
Mozzarella: for a melty cheese topping!
Fresh herbs: I like to use a combination of fresh basil and parsley. I do not recommend swapping for dried herbs, the taste will not be the same!
Garlic: fresh garlic will add the perfect depth of flavor to the ricotta filling! Try to use fresh garlic, but if you must, garlic powder works too.
Egg: this helps bind the ricotta filling ingredients together.
How to Make Eggplant Lasagna – Step by Step
(1) Roast the eggplant slices – First, after slicing the eggplant, lay the slices on a pan and brush them with oil and dust with salt. Bake at 400F for 20-25 minutes on the middle oven rack.
(2) Mix the ricotta filling – Then mix the ricotta filling together (ricotta, parmesan, herbs, egg, garlic, and salt & pepper).
(3) Add sauce and layer – when the eggplant is finished roasting, get a baking dish and spread marinara on the bottom, then layer with eggplant.
(4) Add the filling – Then spread a thin layer of the ricotta herb filling over top. Add mozzarella over top and repeat layer: sauce, eggplant, ricotta, mozzarella.
(5) Bake! When the final layer is done, it should be topped with mozzarella and fresh parmesan. Then lower the oven to 350F and bake for 25-30 minutes uncovered. Serve with more fresh basil!
Tips for Success
Fresh herbs are a must. For the best results, I always recommend using fresh basil and parsley to make the ricotta filling! Dried herbs can sit this one out. 😉
Keep the eggplant skin on – for the best results in taste and texture, I recommend not peeling the eggplant. So much of the meaty texture and delicious flavor comes from the eggplant skin, plus it helps hold its shape together better with the skin intact.
How to Freeze it & Reheat Leftovers
How to freeze it – the best way to freeze this would be to assemble the entire recipe and don’t bake it. Cover it tightly with plastic wrap, then foil, and freeze for up to one month. Then remove from the freezer when you’re ready to bake it, let it thaw, then bake as the recipe instructs!
Reheating leftovers: you can do this two ways: reheat the leftovers in a microwave for 30-60 seconds (or until they’re warm). Or in the oven at 350F in an oven-safe dish, covered with foil, for about 8-10 minutes (depending on how much you’re reheating) or until warm.
What to Serve it With
This lasagna pairs great with just about anything! But to complete the meal here are some of my favorite options.
Protein – if I want something a little more filling on the side of this lasagna, I’ll serve it with my grilled chicken, Italian meatballs, chicken meatballs, or even chicken parmesan.
Salad – I typically love to serve this lasagna with a nice side salad such as my corn and tomato salad, artichoke salad, or a Panzanella salad!
Classic Eggplant Lasagna
Video Tutorial
Ingredients
- 2 medium to large eggplants Cut lengthwise into 1/4 inch thick slices
- 32 oz tomato sauce
- 16 oz mozzarella
- 1/2 cup Parmigiano Reggiano, finely grated
- 2-3 Tablespoons olive oil
Ricotta filling
- 1 cup ricotta cheese
- 1/2 cup Parmigiano Reggiano
- 1 egg
- 3 garlic cloves
- generous pinch of black pepper
- pinch of salt
- 1/4 cup fresh basil, chopped
- 2 Tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 400F.
- Roast eggplant slices: Then arrange slices of eggplant on a baking sheet lined with parchment paper. Brush both sides of the eggplant with oil and sprinkle a pinch of salt over the top of the slices. Bake for 20-25 minutes on the middle oven rack until roasted.
- Mix ricotta filling: in a small bowl, mix together the ricotta cheese, 1/2 cup of Parmigiano Reggiano cheese, egg, fresh basil & parsley, garlic, and salt & pepper. Set aside.
- Assemble lasagna: when the eggplant is finished roasting, In a casserole dish or baking dish, spread a generous layer of tomato sauce on the bottom. Then layer: roasted eggplant slices, a thin layer of ricotta, mozzarella, a generous dusting of Parmigiano Reggiano, and then sauce. Repeat until the final layer. On the last layer, top with sauce, then mozzarella and the last of the Parmigiano Reggiano cheese.
- Bake: Lower the oven temperature to 350F and bake uncovered for 25-30 minutes. Broil on High for the last minute to brown the cheese. Let cool for several minutes, then slice and enjoy!
What do you think of frying the eggplant after lightly breading it? This Sunday, I’m preparing a family supper for ten people. SoFlo Wheelie Life
I have a home full of PICKY eaters. I made your recipe and not a bit was left. It was most delicious!
Thank you 🥰
Leslie, I’m so glad to hear even the picky eaters enjoyed this😊 I appreciate you sharing!
I made this exactly as the recipe reads and it was delicious, I will definitely make it again!
Delicious and pretty easy to make.
What are the thoughts on lightly breading the eggplant and frying ? Making for family dinner (10 people) this Sunday. I’ve fried before and it’s a lot of work but seemed to prefer it fried even though it’s not healthy that way! Appreciate any thoughts on it. Thank you!
Oh sure, you could certainly do that!! Kind of like an eggplant parm lasagna 🙂
I followed the directions as written, except for the following I added extra crushed garlic. And I used dry herbs because I did not have any fresh. That being said, my husband and I enjoyed the recipe and will be making it again in the future. Very tasty and a way to cut out the unnecessary calories from the pasta. Thank you very much for the recipe.
Great recipe, follow it almost exactly. I’ve added extra cheese and mushrooms (fried first to remove moisture), but overall our favourite recipe eggplant lasagna recipe. Making it as I type this.
Easy & quck to do. Delicious! I’ll be making this recipe again. Thank you!
So happy to hear that. Thank you so much for sharing, April!
OMG this eggplant lasagna was amazing!! Packed with flavor, and overall so delicious and filling. The fresh herbs in the ricotta filling are perfection and should not be skipped as Bethany suggests.
Quick note – I made the mistake of over salting the eggplant slices because I wasn’t sure a pinch of salt would be enough…I was wrong lol. You need very little salt when roasting the eggplant, especially since the eggplant will absorb the sodium in the tomato sauce (just make sure the sodium/flavor in the tomato sauce is to your liking) and ricotta filling. This is without a doubt my new favorite lasagna dish! 🙂
Thank you, Bethany!!
Thank you so much, Patricia! I love this lasagna so much, so I’m thrilled you enjoyed it too. 🙂
wow, this looks soo delicious and yummy classic eggplant lasagna. thanks for sharing this article.