Go Back
The Best Easy Eggplant Lasagna Recipe

The Best Easy Eggplant Lasagna

This noodle-free vegetarian lasagna layers roasted eggplant with garlicky marinara, seasoned ricotta, Parmesan, and melted mozzarella. It serves 8 and is a comforting make-ahead dinner for family meals or casual entertaining.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Eggplant
  • 3 medium, about 3 pounds total Medium eggplants
  • 1 1/2 teaspoons Kosher salt
  • 2 tablespoons Olive oil
Sauce
  • 24 ounces Marinara sauce
  • 2 cloves, minced Garlic
  • 1 teaspoon Dried Italian seasoning
  • 1/4 teaspoon, optional Red-pepper flakes
  • 1/4 cup, chopped, optional Fresh basil
Ricotta Filling
  • 15 ounces Whole-milk ricotta
  • 1 Large egg
  • 1/2 cup Grated Parmesan cheese
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
Layering
  • 2 cups, about 8 ounces Shredded low-moisture mozzarella
  • 2 tablespoons, optional Grated Parmesan cheese
Serving
  • As needed for serving Additional fresh basil

Method
 

Step-by-Step
  1. Heat the oven to 425°F and line two baking sheets with parchment paper.
  2. Slice the eggplants lengthwise into approximately 1/4-inch slices. Sprinkle both sides with 1 1/2 teaspoons kosher salt and let them stand for 20–30 minutes, then blot away the released moisture with paper towels.
  3. Arrange the eggplant slices on the prepared baking sheets and brush them lightly with the olive oil. Roast for 20–25 minutes, turning once, until tender and lightly browned but not mushy.
  4. While the eggplant roasts, stir together the marinara sauce, minced garlic, Italian seasoning, optional red-pepper flakes, and optional chopped basil. In a separate bowl, combine the ricotta, egg, 1/2 cup Parmesan, 1/2 teaspoon kosher salt, and black pepper.
  5. Reduce the oven temperature to 375°F. Spread about 1/2 cup of sauce over the bottom of a 9 x 13-inch baking dish.
  6. Layer one-third of the roasted eggplant, one-third of the remaining sauce, one-third of the ricotta mixture, and one-third of the mozzarella. Repeat the layers twice, finishing with mozzarella and the optional 2 tablespoons of Parmesan.
  7. Cover the baking dish loosely with foil and bake for 30 minutes. Remove the foil and continue baking for another 10–15 minutes, until the lasagna is bubbling and browned.
  8. Rest the lasagna for at least 10–15 minutes before slicing. Garnish with additional basil and serve warm.

Notes

Roast rather than fry the eggplant to reduce excess moisture and oil. Use low-moisture mozzarella, and drain watery ricotta if necessary. For a firmer texture, keep the eggplant slices no thicker than 1/4 inch and roast them until visibly softened without allowing them to become mushy.