This eggplant lasagna transforms classic lasagna by replacing pasta sheets with thin, tender eggplant slices for a lighter, low-carb, and gluten-free alternative that still feels indulgent. Layers of homemade tomato sauce, creamy ricotta, and melted cheeses combine with perfectly cooked eggplant to create a rich, satisfying meal that’s both comforting and flavorful.
I enjoy making lasagna without traditional noodles—using zucchini or eggplant instead yields a lighter dish with great texture and flavor. When eggplant is prepared correctly it becomes tender and meaty, making it an excellent noodle substitute.
A recent visit from my mom gave me the perfect excuse to make this eggplant lasagna again. We paired it with a simple arugula salad and garlic bread and enjoyed it all week. This recipe is ideal for meal prep and reheats beautifully.
The Star Ingredients Behind This Recipe
Eggplants – Slice them about 1/8″ thick (a mandoline works great). This thickness ensures even cooking and a pleasant texture that layers well in the casserole.
Part-Skim Ricotta – Part-skim ricotta gives a creamy consistency without being overly heavy. Use whole-milk ricotta if you prefer a richer filling.
Parmesan Cheese – Freshly grated Parmesan melts and browns better than pre-grated varieties. Reserve a little for sprinkling on top.
Homemade Tomato Sauce – A simple sauce made with crushed tomatoes, onion, garlic, and oregano is quick to make (about 20 minutes) and adds bright flavor. Store-bought marinara also works in a pinch.
Shredded Mozzarella – Freshly shredded mozzarella melts more smoothly than pre-shredded cheese, which often contains anti-caking additives.
How to Make Eggplant Lasagna
- Preheat oven to 375°F (190°C). Slice eggplants into 1/8″ (approximately 3 mm) thick pieces—use a mandoline for consistent slices.
- Sprinkle both sides of each slice with coarse salt. Let them rest for about 10 minutes, then pat dry with paper towels to remove excess moisture.
- Heat a grill pan or large skillet and cook eggplant slices about 3 minutes per side until tender and slightly browned.
- In a bowl, combine ricotta, grated Parmesan, and one egg; mix until smooth.
- Spread a thin layer of tomato sauce in the bottom of a casserole dish. Arrange 5–6 eggplant slices to cover the sauce, spread some ricotta mixture over them, and top with shredded mozzarella. Repeat layers until ingredients are used.
- Finish with tomato sauce and a generous sprinkling of mozzarella and Parmesan. Optionally, add freshly ground black pepper.
- Cover the dish with foil and bake for 40 minutes. Remove the foil and bake an additional 10 minutes to brown the cheese.
- Allow the lasagna to rest 10–20 minutes so it sets, then garnish with chopped parsley or basil and serve.
Recipe tips
- To assemble ahead: layer the lasagna and refrigerate, unbaked, for up to 24 hours. Let it sit at room temperature for a few minutes before baking.
- You can roast or grill eggplant slices a day in advance and keep them refrigerated until assembly.
- Resting the lasagna after baking is important: it helps the layers set so slices hold together when plated.
Avoid Watery or Soggy Eggplant Lasagna
- Sprinkle coarse salt on the slices and let them sit for about 10 minutes.
- Pat the slices dry with paper towels to remove moisture and excess salt.
- Grill or sear the slices about 3 minutes per side—this step is key to preventing a watery lasagna and keeps the final dish firm.
Eggplant Lasagna with Layers of Ricotta & Homemade Tomato Sauce
Ingredients
- 2 large eggplants, sliced 1/8″ thick
- Coarse salt
- 15 ounces part-skim ricotta
- 1 large egg
- 1/2 cup freshly grated Parmesan (plus extra for topping)
- 4 cups homemade tomato sauce or your favorite marinara
- 16 ounces part-skim mozzarella, shredded
- 2 tablespoons chopped parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Arrange eggplant slices in a single layer on a clean surface.
- Sprinkle slices with coarse salt and let rest 10 minutes. Pat dry to remove excess moisture. Grill or sear slices about 3 minutes per side to prevent a watery lasagna.
- In a medium bowl, mix ricotta, Parmesan, and the egg until combined. Spread a thin layer of tomato sauce in the casserole dish, arrange 5–6 eggplant slices to cover, spread some ricotta mixture, and sprinkle with mozzarella.
- Repeat layers until ingredients are used. Top with remaining sauce and cheeses. Cover and bake 40 minutes, then uncover and bake 10 minutes more. Let stand 10 minutes before serving and garnish with parsley.
Notes
To Store: Cool leftovers, wrap tightly, and refrigerate for 3–5 days.
To Freeze: Freeze the baked lasagna (wrapped tightly) for up to 3 months, or freeze individual portions in airtight containers.
To Reheat: Reheat in the microwave or bake at 300°F until heated through.
Nutrition
Nutrition information is approximate.