Eggplant Lasagna Recipe

This vegetarian eggplant lasagna recipe has the flavor and comfort of classic lasagna but without the noodles! Low-carb and gluten-free!

My Family’s Eggplant Lasagna

My vegetarian eggplant lasagna carries all the comforting Italian flavors my family loves—three Italian cheeses layered with spinach, fresh herbs, and a bright red sauce—but with one twist. In place of noodles, I use velvety, tender roasted eggplant slices!

A few members of my family have recently become gluten-free, so this recipe hits all the right notes, without sacrificing flavor, and everyone loves it—gluten-free or not.

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

Eggplant Lasagna Ingredients

• Eggplants (about 1 ½ pounds). You can use either Italian eggplants, which are smaller and not as easy to find in U.S. grocery stores, or globe eggplants, which are easy to find in the U.S., a little larger, and firmer, which helps the lasagna keep its structure. I used globe eggplants when developing this recipe.
• Extra virgin olive oil. Always use quality olive oil because it adds so much flavor and richness to your meals. I like our Italian Nocellara in this recipe because of its buttery smooth finish.
• Kosher salt. I use it to draw out moisture and bitterness from the eggplants.
• Egg helps to bind the cheese mixture together.  
• 3 Italian Cheeses. Skim ricotta cheese, skim mozzarella, and Parmesan cheese give this recipe so much flavor and texture, salty, creamy, and gooey.
• Dried oregano has a light citrusy flavor that I just love.
• Spinach adds a healthy dose of freshness and a pop of color.  
• Fresh herbs like parsley and basil provide a sweet, herbal note.
• Black pepper adds just a little warmth.
• Pasta sauce use either homemade marinara sauce or store-bought. I will never fault anyone for using a shortcut!

How to Make Eggplant Lasagna

• Slice and salt the eggplant. You want 1/2-inch thick slices (or planks). Salt the eggplant on both sides and leave it alone for 20 minutes or so. (This is totally optional, but I do believe it flavors the eggplant and removes some of the bitterness.) Use a paper towel to pat the eggplant dry and remove excess salt.
• 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 a single layer. Roast in the oven at 400°F for about 20 minutes or until the eggplant is soft and pliable. Roasting breaks eggplant’s spongy texture and concentrates its flavor, turning it into something fragrant, delicate, and almost addictive.
• 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, 1/4 cup Parmesan, garlic, oregano, 10 ounces thawed spinach (squeezed to remove excess water), chopped parsley and basil. Season with a bit of kosher salt and black pepper. Mix well to combine.
• Assemble the eggplant lasagna. Into a 9 x 13-inch baking dish, add about 1/2 cup pasta sauce on the bottom and spread it. Arrange 4 to 6 eggplant slices on the bottom of the baking dish, its ok if they overlap a little bit; you just want to cover the bottom of the baking dish in a single layer.
• Layer the cheese filling. Spread a layer of the ricotta filling (about 1/2 of it) on top of the eggplant slices, then spread a thin layer of the pasta sauce on top of the cheese filling. Repeat the process in the same pattern until you’re finished. Top with a final layer of sauce and follow with the remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan.
• Bake! Cover the dish tightly with foil. Bake in the oven at 375°F for 15 to 20 minutes, then carefully uncover and return to the oven to bake for another 15 to 20 minutes until the top layer of cheese is nice and melted and the edges turn a nice golden brown.
• Let it 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.

Tips and Tricks

• Eggplant is a low-carb option that replaces the pasta sheets in this recipe. With that in mind, the best way to cut eggplant for this recipe is in 1/2 inch thick long slices or planks.
• I also trimmed, or squared off, the eggplant and did not use the very short sides.
• You don’t need to peel the eggplant before making this recipe; salting and roasting help make it tender.
• To Salt or Not to Salt 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.

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 and Storage: Refrigerate leftovers for up to 4 days.
• To reheat: Cover the baking dish and place in a 350°F oven for 20 minutes.

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 to Serve with Eggplant Lasagna?

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.

It never hurts to pair any kind of lasagna with crusty bread; try our easy No-Knead Olive Bread or Garlic Bread, or Rosemary Focaccia.

More Vegetarian Eggplant Recipes

Entree

Pasta alla Norma (Sicilian Eggplant Pasta)

Vegan

Vegan Eggplant “Meatballs”

Appetizer and Mezze

Crispy Baked Eggplant Fries

Italian

Easy Eggplant Rollatini