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Eggplant Lasagna

Easy Eggplant Lasagna Recipe That’s Rich, Creamy & Guilt-Free

This Eggplant Lasagna is a rich and creamy comfort food alternative that's guilt-free and easy to prepare.
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Prep Time 30 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 slices
Course: Main Course
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Eggplant Layers
  • 2 medium Eggplants Choose firm, medium-sized eggplants for perfect roasting and layering.
  • 2 tablespoons Olive oil To brush the eggplant slices before roasting.
  • 1 teaspoon Salt To draw out moisture and balance the eggplant’s natural bitterness.
Tomato Sauce
  • 28 ounces Crushed tomatoes Opt for high-quality canned for a rich base.
  • 2 cloves Garlic Minced finely for flavor.
  • 1 medium Onion Finely chopped.
  • 2 teaspoons Italian herbs Blend of oregano, basil, and thyme.
  • to taste Salt For seasoning.
  • to taste Pepper For seasoning.
Cheese Mixture
  • 15 ounces Ricotta cheese Use whole-milk for creaminess.
  • 8 ounces Mozzarella cheese Fresh mozzarella, shredded.
  • 1/2 cup Parmesan cheese Finely grated.
  • 1 large Egg Binds the mixture.
Optional Topping
  • 1/4 cup Fresh basil leaves Torn and sprinkled over the finished dish.

Equipment

  • Oven
  • Baking dish
  • saucepan
  • Mixing Bowl

Method
 

For the Eggplant Layers
  1. Preheat oven to 400°F. Slice eggplants into 1/4-inch rounds, brush with olive oil, sprinkle salt. Roast until golden edges, about 20 minutes.
For the Tomato Sauce
  1. In a saucepan, heat olive oil over medium heat. Cook onion and garlic 3–4 minutes until soft and fragrant.
  2. Add crushed tomatoes, Italian herbs, salt, and pepper. Simmer 10 minutes until sauce thickens and turns deep red.
For the Cheese Mixture
  1. In a bowl, stir ricotta, egg, half the Parmesan, and a pinch of salt until smooth and creamy.
For Assembly & Baking
  1. Spread one-third of the sauce in a baking dish, top with eggplant slices, half the cheese mixture, and mozzarella.
  2. Bake at 375°F for 25–30 minutes until cheese bubbles and turns golden brown.
  3. Let lasagna rest 10 minutes so layers set and make slicing easier.

Notes

Allow the lasagna to rest after baking for a neat presentation when slicing. Garnish with fresh basil for added flavor.