This easy eggplant lasagna recipe is all the flavor and comfort of classic lasagna but without the noodles! Roasted eggplant slices, layered with a delicious cheese mixture with spinach and fresh herbs. This vegetarian eggplant lasagna can stand alone as dinner (2 pieces per person) along with your favorite salad!

Read through for important tips and watch the video for how to make eggplant lasgana below!

Eggplant lasagna in baking dish

I love classic lasagna as much as the next person, but I’m all for a fun twist on old favorites–from lasagna soup to lasagna roll ups to this eggplant lasagna!

The gist: this vegetarian eggplant lasagna carries all the comforting Italian flavors we love–complete with layers of a flavor-packed cheese mixture with spinach and fresh herbs + red pasta sauce (you can use store-bought marinara for a shortcut, or try my homemade spaghetti sauce). But in place of the noodles, we have velvety tender roasted eggplant slices!

Admittedly, I’ve never met an eggplant casserole I didn’t enjoy (moussaka anyone?) Actually, I’m a big fan of eggplant recipes in general, which you’ll see by all the different ways I use it in my cooking!

But there is something extra tasty and comforting about this recipe! And I’m telling you, this low carb lasagna with roasted eggplant is as hearty and delicious as any good lasagna recipe should be.

If you watch my video below, you’ll see how easy it is to make. And I’ve included some tips and make-ahead ideas, if you need them!

How do you slice eggplant for lasagna?

In this recipe, eggplant is low carb option that replaces the pasta sheets in this recipe. With that in mind, the best way to cut it is in long slices or planks that are 1/2-inch thick.

You’ll see in my video below that I also trimmed the eggplant and did not use the very short sides.

And you do not have to peel the eggplant before making this eggplant lasagna recipe.

eggplant lasagna in white baking dish with parsley garnish

Prepare the eggplant

Before you assemble the lasagna casserole, you have two easy steps to prepare the eggplant:

  • Salt the eggplant (optional). The big debate, to salt or not to salt the eggplant before cooking. Most eggplant is really not that bitter, but I still like to salt my eggplant slices and let them “sweat” for a few minutes while I prepare the rest of the ingredients. This is a great way to infuse the eggplant with flavor, and the salt does break the spongy texture a bit. Just be sure to wipe off all the excess moisture and salt well before cooking.
  • Roast the eggplant. You do need to cook the eggplant planks a bit so that they become pliable enough to use in place of lasagna noodles.
    But unlike eggplant parmesan where we the eggplant is breaded and fried, for this low carb eggplant lasagna, we simply need to roast it. Roasting breaks eggplant’s spongy texture and concentrates its flavor, turning it into something fragrant, delicate and almost addictive (this is why I make my roasted eggplant recipe often around here).

How to make eggplant lasagna: step-by-step

(print-friendly recipe with ingredient list and video below)

  • Slice and salt the eggplant. You want slices (or planks) that are about 1/2-inch thick. Salt the eggplant and leave it alone for 20 minutes or so (This is totally optional as I explained earlier). Wipe the eggplant well to dry and remove excess salt (you can also rinse it if you want, but you’ll have to make sure and dry it well).
  • Roast the eggplant. Grab 1 or 2 large sheet pans and brush with a bit of extra virgin olive oil. Arrange the eggplant slices in one single layer. Roast in the oven at 400 degrees F for about 20 minutes or until the eggplant is soft and pliable
    roasted eggplant
  • Make the filling. While the eggplant is roasting, put together the ricotta filling. In a mixing bowl, combine 1 beaten egg with the ricotta (I used part-skim), 1 cup shredded mozzarella, ¼ Parmesan, garlic, oregano, 10 ounces thawed spinach (make sure you get rid of all excess water), chopped parsley and basil. Season with a bit of kosher salt and black pepper. Mix really well to combine Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.
    eggplant lasagna filling
  • Assemble the eggplant lasagna. Grab a 9 x 13-inch baking dish. Pour a little bit of the pasta red sauce on the bottom (about 1/2 cup) and spread it. Arrange a few eggplant slices on the bottom of the baking dish (whatever will fit to cover the bottom of the dish; 4 to 6 slices).
    roasted eggplant spread on bottom of baking dish
    Spread a layer of the ricotta filling (about 1/2 of it), then spread a thin layer of the pasta sauce. Repeat the process in the same pattern until you’re finished.
    layer of ricotta cheese on top of eggplant slices
    Top with a final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan.
    eggplant lasagna assembled in baking dish before cooking
  • Bake! Cover the dish tightly with foil. Bake in the oven at 375 degrees F for 15 to 20 minutes, then carefully uncover and return to the oven to bake for another 10 to 20 minutes until the top layer of cheese is nice and melted and some edges of the vegetarian eggplant lasagna turn a nice golden brown.
  • Let rest 10 minutes before cutting it up! Allow the cheese and everything some time to settle, if you try to cut it while it’s hot, it will be messy. Garnish with a bit of fresh parsley or basil, if you like.
    cooked eggplant lasagna

Prepare Ahead, Leftovers and Storage:

  • To prepare ahead: You can roast the eggplant and prepare the ricotta cheese filling 1 day in advance. Keep them refrigerated in separate containers. Assemble just before baking. When ready to bake, let the lasagna stand at room temperature while you preheat the oven.
  • Leftovers & Storage: Refrigerate leftovers for up to 4 days. Rewarm, covered, in a medium heated oven.
  • To reheat: Warm, covered in a 350 degrees heated-oven

Can you freeze it?

I’m not a fan of freezing this eggplant lasagna as eggplant can become too watery and mushy when frozen. And in the absence of sturdy noodles to hold the casserole together, it will be more challenging.

What do you serve with vegetarian eggplant lasagna?

To me, this dish can stand alone as dinner just add your favorite salad and call it good!

Italian Salad would be an easy choice, but if you’re looking for another light and fresh salad, try my lazy tomato and cucumber salad or this lemony arugula salad. For something more hearty, try my fresh Mediterranean bean salad.

Check out more Mediterranean eggplant recipes! For all recipes, visit us here 

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4.85 from 182 votes

Eggplant Lasagna Recipe

Suzy Karadsheh of The Mediterranean Dish. In the kitchenSuzy Karadsheh
Eggplant lasagna in baking dish
All the tasty flavors and the comfort of lasagna without the noodles! Roasted eggplant slices, layered with a delicious cheese mixture with spinach and fresh herb, and of course a little red pasta sauce. This hearty vegetarian eggplant lasagna can stand alone as dinner (2 pieces per person) along with your favorite salad!
Prep – 30 minutes
Cook – 40 minutes
Cuisine:
Italian
Serves – 12 pieces
Course:
Dinner

Ingredients
  

  • 2 to 3 eggplants (about 1 ½ pounds), sliced lengthwise into ½-inch thick slices (about 12 slices)
  • Extra virgin olive oil
  • Kosher salt
  • 1 large egg
  • 1 15-oz tub part-skim ricotta cheese
  • 1 ½ cup park-skim mozzarella cheese divided
  • ½ cup grated Parmesan cheese divided
  • 3 garlic cloves minced
  • 1 teaspoon dried oregano
  • 10 oz frozen spinach, thawed and fully dried (wring out all the water)
  • 1 cup packed chopped fresh parsley
  • ½ cup packed chopped fresh basil ⅔ ounce
  • Black pepper to your liking
  • 2 cups prepared pasta sauce of choice (Homemade or store-bought)

Instructions
 

  • Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes (if you don't have the time, this step can be optional).
  • Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.
  • Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).
  • While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.
  • Remove the eggplant from the oven. Lower the heat to 375 degrees F.
  • Prepare a 9 x 13-inch baking dish. Pour a bit of the pasta sauce (about ½ cup or so) and spread it out into one layer. Lay a few eggplant slices (anywhere from 4 to 6 and it’s fine if they overlap a bit). Spread 1/2 of the ricotta filling, then spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan.
  • Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.
  • Let the lasagna rest for 10 minutes before cutting and serving.

Video

Notes

  • Salting eggplant is optional but it does help the flavor and texture of it. Be sure to wipe the eggplant slices very well to remove any excess salt (you can also rinse it, but you’ll need to make sure to dry the eggplant super well). 
  • Prepare Ahead Tips: You can roast the eggplant and prepare the ricotta cheese filling 1 day in advance. Keep them refrigerated in separate containers. Assemble before baking. When ready to bake, let the lasagna stand at room temperature while you preheat the oven.
  • Leftovers & Storage: Refrigerate leftovers for up to 4 days. Rewarm, covered, in a medium heated oven.
  • To reheat: Warm, covered in a 350 degrees heated-oven
  • Can this be Frozen? It is best not to freeze eggplant lasagna as eggplant can become too watery and mushy when frozen.
  • Visit Our Shop to browse quality Mediterranean ingredients including extra virgin olive oils, spices and more. 

Nutrition

Calories: 126kcalCarbohydrates: 12.1gProtein: 10.3gFat: 4.2gSaturated Fat: 2.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.1gTrans Fat: 0.002gCholesterol: 31.9mgSodium: 417.6mgPotassium: 438.1mgFiber: 3.9gSugar: 5.7gVitamin A: 3.564IUVitamin C: 12.9mgCalcium: 260.8mgIron: 1.5mg
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I’m Suzy; born and bred right on the shores of the Mediterranean. I’m all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you’re here…
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4.85 from 182 votes (127 ratings without comment)

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Comments

  1. Sue says:

    5 stars
    This was delicious! In fact my mother has requested to have it every week!

    1. TMD Team says:

      Yay! Thanks, Sue!

  2. Heather says:

    5 stars
    I absolutely love eggplant parmesan but this recipe for eggplant low carb lasagna looked amazing. I didn’t have spinach but followed the recipe exactly and it is 100 times better than any Italian eggplant recipe that I’ve ever had!

    Thank you so much for sharing recipes … and the tips! Just made this tonight and it was amazing!!

    1. TMD Team says:

      So glad to hear it, Heather! Thank you!

  3. Jane says:

    oh, and adding to the recipe with spahetti sauce. from the previously mentioned recipe.

  4. Jane says:

    Ready oven pasta with eggplant with shredded american cheese and mozarella cheese and milk 2% milkfat. Is this okay?

    1. Suzy Karadsheh says:

      Hi, Jane. I’m so sorry, but I don’t quite understand the question. Could you give some more details, please?

  5. Vic says:

    Excellent recipe and very tasty.
    Happily recommend.

    Thank you for sharing.

  6. Nico says:

    4 stars
    Very good recipe but I believe most individuals would call this ‘eggplant parmigiana’ since by definition lasagna contains noodles by the same name.

  7. Billie says:

    5 stars
    Excellent recipe. I used fresh spinach which I cooked in boiling water (and then squeezed dry) for five minutes in place of the frozen. Looking forward to making it again.

  8. Italian Guy says:

    4 stars
    Ugh…4 stars because you didn’t peel the eggplant!

    1. Sue E Jansen says:

      5 stars
      Seriously? peeling or not peeling is a matter of preference. Do what you prefer, but don’t downgrade a recipe that has been offered to you! I noticed that my eggplant skin was thicker than usual, so I peeled strips off of it. It was wonderful!

  9. Carey says:

    5 stars
    Always scary to serve a new recipe to guests but this one did not disappoint!I
    I did however add a layer of flat lasagna noodles and a layer of fresh spinach…delicious!

  10. Carla Ferreyra says:

    Do you have a book with all your recipes?
    If you don’t you should write one your recipes are easy to make and delicious
    Carla

    1. Suzy says:

      Thank you so much, Carla! I actually have a book that’s coming out in September, so please stay tuned!

  11. Tara says:

    5 stars
    I have made only your recipes for breakfast, lunch and dinner all week to try the Mediterranean diet. Every dish has been spectacular and this was no exception! I honestly don’t know if we’d continue this diet if we hadn’t found your webpage. Thank you!

    1. Suzy says:

      So glad you’re finding the website helpful! Hope you stick with the Mediterranean Way of Eating!

  12. Yuki says:

    5 stars
    Dear Suzy,

    May I request to add in gram measurement too because I’m not used to oz and cup measurement. Appreciate if you could.

    Thank you

    1. Suzy says:

      Hi, Yuki. We try offer measurements in grams to when possible, and we hope to be able to add that to all our recipes at some point. We just have not found the right tool yet.

  13. Wyatt says:

    5 stars
    Very good, I doubled the recipe but not the tomato sauce. Instead I sliced 4 tomatoes and roasted them in the oven. Only had enough tomato slices to cover the first layer but it was really good. I only salted and added seasonings to the ricotta cheese mixture and a little salt on the tomatoes, none on the eggplants when roasting them.

  14. Ethan says:

    1 star
    Just a tip, DO NOT SALT THE EGGPLANT! That step completely ruined the dish and made it taste like nothing but salt, even rinsing and wiping off all the salt I can. I’m sure this recipe would be delicious if it wasn’t for that. Take it from me, leave that optional step out when you cook your lasagna

    1. Jason says:

      4 stars
      Must of been something else that ruined your dish because I salted the eggplant too and everything turned out amazing!!

    2. Aleta says:

      5 stars
      Did you use kosher salt? It’s very coarse and easy to wipe off. I rarely use the amount of salt recommended in recipes because I am not a fan. This lasagna did not taste salty to me at all. I followed the recipe without making any adjustments.

  15. Jo says:

    Will try your recipe today! My husband is Egyptian so I am super happy I found your wonderful website.

    1. Suzy says:

      Glad to have you here, Jo!

  16. Preetham says:

    Hi Suzy,
    I just wanted to let you know I made this dish yesterday and it is amazing!
    Thank you for creating healthy gluten free option that has incredible flavour! Even my picky son loved it.

    1. Suzy says:

      Awesome! Thanks, Preetham!