Eggplant Lasagna Recipe

Introduction

Eggplant lasagna is a delicious, low-carb twist on the classic Italian favorite. By replacing traditional pasta with tender slices of roasted eggplant, this dish offers rich flavors and a satisfying texture that’s perfect for any dinner gathering.

Ingredients

• 2 medium eggplants, about 6″ to 8″ long
• Kosher salt
• 1 tbsp. extra-virgin olive oil
• 3 cloves garlic, minced
• 1 yellow onion
• 2 tsp. dried oregano
• Freshly ground black pepper
• 1 25-oz. jar marinara
• 16 oz. whole milk ricotta
• 1/2 cup freshly grated Parmesan
• 1 large egg
• 1/4 cup chopped fresh parsley, plus more for garnish
• 4 cups shredded mozzarella

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: Trim the ends off the eggplants and slice them thinly, about 1/4 inch thick. Lay the slices on a cooling rack and sprinkle both sides generously with kosher salt. Let them sit for 20 minutes to draw out moisture, then pat dry with paper towels. Flip the slices, salt again, and let them sit for another 20 minutes before patting dry once more.
3. Step 3: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Add the chopped onion and oregano, season with salt and pepper, and cook until the onions are translucent. Stir in the marinara sauce and heat until warmed through.
4. Step 4: In a medium bowl, combine the whole milk ricotta, grated Parmesan, egg, and chopped parsley. Season with salt and freshly ground black pepper, then mix well.
5. Step 5: In a 9-by-13-inch casserole dish, spread a thin layer of the marinara sauce on the bottom. Arrange a layer of eggplant slices over the sauce, then add a layer of the ricotta mixture followed by a layer of shredded mozzarella. Repeat these layers until all ingredients are used, finishing with a top layer of eggplant, marinara sauce, mozzarella, and a sprinkle of Parmesan cheese.
6. Step 6: Cover the dish with foil and bake for 35 minutes. If you like a browned, bubbly top, remove the foil and broil for 1 to 2 minutes until golden. Let the lasagna cool for about 10 minutes, garnish with additional fresh parsley, and serve.

Tips & Variations

• To reduce bitterness, make sure to salt and rest the eggplant slices thoroughly before cooking. This also helps prevent excess moisture in the lasagna.
• For a meatier version, add cooked ground beef or Italian sausage to the marinara sauce.
• Try swapping fresh basil for parsley for a different flavor profile.
• If you prefer, grill or roast the eggplant slices instead of salting them to add a smoky dimension.

Storage

Store leftover eggplant lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm it in a 350°F oven until heated through. For longer storage, you can freeze the lasagna in an airtight container for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute the whole milk ricotta with part-skim ricotta for a lighter version, or add goat cheese for a tangier flavor. Mozzarella can also be swapped for provolone if preferred.

Do I need to peel the eggplants?

It’s not necessary to peel the eggplants, as the skin becomes tender when cooked and adds texture and color to the dish. However, if you prefer a softer texture, you can peel them before slicing.

Eggplant Lasagna Recipe

Print Recipe

★★★★★

4.6 from 105 reviews

This Eggplant Lasagna is a delicious and hearty vegetarian alternative to traditional lasagna, featuring tender slices of salted and baked eggplant layered with a savory marinara sauce, creamy ricotta cheese mixture, and gooey melted mozzarella. This comforting casserole is perfect for a satisfying dinner and is packed with classic Italian flavors.

• Author: Nora
• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Eggplant Preparation

• 2 medium eggplants, about 6” to 8″ long
• Kosher salt

Sauce and Filling

• 1 tbsp. extra-virgin olive oil
• 3 cloves garlic, minced
• 1 yellow onion, chopped
• 2 tsp. dried oregano
• Freshly ground black pepper, to taste
• 1 25-oz. jar marinara sauce
• 16 oz. whole milk ricotta cheese
• 1/2 cup freshly grated Parmesan cheese, plus more for topping
• 1 large egg
• 1/4 cup chopped fresh parsley, plus more for garnish
• 4 cups shredded mozzarella cheese

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for baking the lasagna.
2. Prepare the Eggplant Slices: Trim the ends off the eggplants and slice them thinly, about 1/4 inch thick. Lay the slices on a cooling rack and generously season both sides with kosher salt. Let them sit for 20 minutes to draw out moisture. Pat the salted sides dry with paper towels, flip them over, season again with salt, and let sit for another 20 minutes. Finally, pat dry with paper towels to remove excess moisture.
3. Sauté Aromatics and Heat Sauce: In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped onion and dried oregano, season with salt and freshly ground black pepper. Cook until the onions become translucent, about 5-7 minutes. Pour in the marinara sauce and cook until warmed through, stirring occasionally.
4. Mix the Ricotta Filling: In a medium bowl, combine the whole milk ricotta, grated Parmesan cheese, large egg, and chopped fresh parsley. Season the mixture with salt and black pepper to taste, and mix well until creamy and smooth.
5. Assemble the Lasagna: In a 9″ x 13″ casserole dish, start by spreading a thin layer of the marinara sauce on the bottom. Add a single layer of eggplant slices (acting as lasagna noodles), followed by a layer of the ricotta cheese mixture, and then sprinkle a layer of shredded mozzarella cheese. Repeat these layers until all ingredients are used, ending with a top layer of eggplant slices topped with marinara sauce, shredded mozzarella, and a sprinkle of Parmesan cheese.
6. Bake the Lasagna: Cover the casserole dish with foil and bake in the preheated oven for 35 minutes, allowing the cheese to melt and the flavors to meld.
7. Broil for a Golden Top: If desired, remove the foil and broil the lasagna for 1 to 2 minutes to achieve a golden, bubbly top. Watch carefully to prevent burning.
8. Rest and Serve: Let the lasagna cool for 10 minutes before garnishing with additional fresh parsley. Slice and serve warm for a comforting meal.

Notes

• Salting the eggplant helps remove bitterness and excess moisture, which prevents a soggy lasagna.
• You can substitute marinara sauce with your favorite tomato sauce or homemade sauce for personalized flavor.
• For a lighter version, use part-skim ricotta and reduced-fat mozzarella cheese.
• Allowing the lasagna to rest after baking helps it set and makes slicing easier.
• Fresh herbs like basil could be added for extra flavor in the sauce or as a garnish.
• The broil step is optional but recommended for a nicely browned cheese crust.

Keywords: eggplant lasagna, vegetarian lasagna, baked eggplant recipe, Italian casserole, meatless dinner