Dinner

Eggplant Lasagna Recipe

Name: Eggplant Lasagna Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 2 large eggplants, sliced lengthwise into 1/4-inch thick slices; 2 tablespoons olive oil; 1 tablespoon Italian seasoning; 3 cups marinara sauce (store-bought or homemade); 2 cloves garlic, minced; 1/4 cup chopped fresh basil; Salt and pepper to taste; 2 cups ricotta cheese; 1 egg; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese

ByHugo Harnd March 26, 2026March 26, 2026

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Introduction

This eggplant lasagna offers a delicious twist on the classic Italian favorite by replacing pasta layers with tender roasted eggplant slices. It’s rich, cheesy, and perfect for a comforting weeknight dinner or special occasion.

A thick square piece of lasagna sits on a white plate, showing at least five visible layers: a top golden-brown melted cheese layer sprinkled with fresh green parsley, alternating layers of dark purple eggplant slices and rich red meat sauce mixed with finely chopped herbs, with creamy yellow cheese layers in between. The edges glisten with sauce, and some green parsley pieces are scattered on the plate against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 tablespoon Italian seasoning
2 cups ricotta cheese
2 large eggplants, sliced lengthwise into 1/4-inch thick slices
1 egg
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3 cups marinara sauce (store-bought or homemade)
2 cloves garlic, minced
1/4 cup chopped fresh basil
Salt and pepper to taste

Instructions

Step 1: Preheat oven to 375°F (190°C).
Step 2: Lightly salt the eggplant slices and let them sit for 15 minutes to draw out moisture. Pat dry with a paper towel.
Step 3: Brush the eggplant slices with olive oil and sprinkle with Italian seasoning. Bake for 20 minutes, flipping halfway through. Set aside.
Step 4: In a bowl, mix ricotta cheese, egg, salt, and pepper until smooth.
Step 5: Spread a thin layer of marinara sauce in a baking dish.
Step 6: Add a layer of baked eggplant slices, followed by dollops of the ricotta mixture, some mozzarella, and a spoonful of marinara sauce.
Step 7: Repeat the layers until all ingredients are used, finishing with marinara, mozzarella, and Parmesan on top.
Step 8: Cover with foil and bake for 25 minutes.
Step 9: Remove the foil and bake an additional 15 minutes or until golden and bubbly.
Step 10: Let the lasagna rest for 10 minutes before serving. Garnish with chopped basil.

Tips & Variations

For a deeper flavor, roast the eggplant slices instead of baking with oil and seasoning.
Use fresh mozzarella for a creamier texture.
Add sautéed mushrooms or spinach into the layers for extra vegetables.
Try a blend of Italian herbs like oregano and thyme if you don’t have Italian seasoning.

Storage

Store leftover eggplant lasagna in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire dish covered with foil in a 350°F (175°C) oven until heated through.

How to Serve

This image shows a thick slice of lasagna with four clear layers: the top layer is a golden-brown cheesy crust with melted cheese and bits of green herbs sprinkled on top, the second layer is a dark purple eggplant slice, the third layer is a creamy melted cheese mixed with sauce, and the bottom layer consists of a rich red tomato-based sauce with chunks of vegetables or meat. The lasagna slice is placed on a white plate with some sauce and green herbs around its base, all set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the lasagna a day in advance and keep it covered in the refrigerator. Bake it fresh when ready to serve. You may need to add a few extra minutes to the baking time if going directly from the fridge to the oven.

Can I use a different type of cheese?

Absolutely! Feel free to substitute ricotta with cottage cheese for a lighter option or add a bit of shredded cheddar for extra flavor. Just keep the mozzarella for the melty texture.