Laura Mariano
A Comfort Classic with a Veggie Twist
Eggplant lasagna is a delicious, wholesome twist on the traditional pasta-based dish. By swapping noodles for roasted eggplant slices, this casserole becomes naturally gluten-free, low-carb, and veggie-forward—perfect for those seeking lighter comfort food without sacrificing flavor.
Inspired by recipes like Eggplant Lasagna from This Italian Kitchen, 22 Delicious Eggplant Lasagna Recipes from Simply Family Recipes, and Best Eggplant Lasagna Recipe from Molly’s Home Guide, this dish offers layers of savory satisfaction. The eggplant provides a tender, slightly smoky base that pairs beautifully with tangy marinara, creamy ricotta, and gooey mozzarella.
Whether you’re cutting carbs, avoiding gluten, or simply craving a hearty vegetarian meal, eggplant lasagna delivers all the cozy appeal of classic lasagna with a nutritious edge. It’s a comfort food makeover that’s as satisfying as it is smart—and a great way to celebrate seasonal produce in a crowd-pleasing format.
What Is Eggplant Lasagna?
Eggplant lasagna is a layered baked casserole that replaces traditional pasta sheets with roasted eggplant slices. These slices act as a tender, flavorful base, absorbing the rich marinara sauce while keeping the dish light and gluten-free.
The layers typically include marinara sauce, a creamy blend of ricotta cheese, egg, and Parmesan, and melty mozzarella. You can customize it with ground meat like beef or turkey, or add extra vegetables such as spinach or mushrooms for a heartier, plant-based version.
Once assembled, the lasagna is baked until the cheese is bubbly and golden, and the layers meld into a cohesive, savory masterpiece. It’s served hot, often with a side salad or garlic bread, and makes a satisfying main course for weeknight dinners or special occasions.
Eggplant lasagna is a versatile, comforting dish that proves you don’t need pasta to enjoy the layered goodness of a classic Italian favorite.
Ingredient Breakdown
Here’s what you’ll need to make a flavorful eggplant lasagna:
- Eggplant: Choose large, firm eggplants. Slice into ¼-inch rounds for even layering.
- Olive oil, salt, pepper: For seasoning and roasting the eggplant.
- Marinara sauce: Use homemade or high-quality store-bought for rich tomato flavor.
- Ricotta cheese: Forms the creamy layer. Mix with an egg and grated Parmesan for structure and taste.
- Mozzarella cheese: Use shredded or fresh slices for that gooey, golden top.
- Optional add-ins:
- Ground beef or turkey: Browned and seasoned for a meaty version.
- Spinach or mushrooms: Sautéed for extra veggie depth.
- Fresh basil: Adds brightness and aroma.
Tip: Salt the eggplant slices and let them sit for 30 minutes. This draws out excess moisture and bitterness. Pat dry before roasting to ensure the lasagna doesn’t turn soggy.
These ingredients come together to create a dish that’s hearty, flavorful, and adaptable to your dietary preferences. Whether you go all-veggie or add protein, eggplant lasagna is a satisfying alternative to the classic.
Eggplant Lasagna Recipe – Low-Carb Italian Comfort Food with Roasted Eggplant & Cheese
Equipment
- Baking sheet
- Large skillet or sauté pan
- Mixing bowl
- 9x13-inch baking dish
- Serrated knife
- Oven
Ingredients
- 2 large eggplants, sliced into ¼-inch rounds
- 2 tbsp olive oil
- Salt and pepper, to taste
- 3 cups marinara sauce (homemade or store-bought)
- 1½ cups ricotta cheese
- 1 egg
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella (or fresh slices)
- Optional: 1 lb ground beef or turkey, 2 cups spinach, 1 cup sliced mushrooms, fresh basil
Instructions
- Prep the Eggplant Slice eggplant into ¼-inch rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Pat dry with paper towels.
- Roast the Eggplant Preheat oven to 400°F (200°C). Brush eggplant slices with olive oil, season with pepper, and roast on a baking sheet for 20–25 minutes until tender and lightly browned.
- Prepare Ricotta Mixture In a bowl, mix ricotta cheese, egg, and Parmesan until smooth. Set aside.
- Cook Optional Meat or Veggies If using ground meat, brown and season in a skillet. Sauté spinach or mushrooms if adding.
- Assemble the Lasagna In a 9x13-inch baking dish, spread a layer of marinara sauce. Add a layer of roasted eggplant, then ricotta mixture, mozzarella, and optional fillings. Repeat layers, finishing with sauce and mozzarella on top.
- Bake Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake another 10–15 minutes until cheese is bubbly and golden.
- Rest and Serve Let lasagna rest for 10–15 minutes before slicing with a serrated knife. Garnish with fresh basil or parsley.
Notes
- Salting the eggplant is essential to reduce bitterness and moisture.
- Roasting the slices prevents sogginess and adds flavor.
- Use thick marinara sauce to avoid a watery lasagna.
- For a vegan version, substitute ricotta with cashew cream and use dairy-free cheese.
- Assemble ahead and refrigerate for up to 24 hours before baking.
- Freeze leftovers in portions for up to 2 months. Reheat with a splash of water to retain moisture.
