This baked eggplant lasagna is a wholesome and delicious twist on the traditional lasagna, replacing pasta layers with thin slices of roasted eggplant. It’s rich, hearty, and satisfying—without being too heavy. Layered with a garlic-infused tomato sauce, creamy ricotta, and gooey mozzarella, it’s a perfect comfort meal for weeknights or special gatherings.
Preparation Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings
Cuisine: Italian-inspired
Ingredients
For the eggplant:
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2 medium eggplants
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Salt (for sweating the eggplant)
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Olive oil (for brushing)
For the tomato sauce:
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1.5 cups crushed tomatoes
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2 garlic cloves, minced
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1 tablespoon olive oil
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1 teaspoon sugar
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½ teaspoon salt (or to taste)
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¼ teaspoon black pepper
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½ teaspoon sweet paprika
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1 teaspoon dried basil
For the ricotta filling:
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450–500g (1 lb) ricotta cheese
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2 large eggs
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Salt and pepper, to taste
For layering:
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Lasagna noodles (pre-cooked or no-boil) – optional if you want pasta in the layers
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100g (3.5 oz) shredded mozzarella cheese
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Fresh basil, for garnish
Step-by-Step Cooking Directions
Prepare the Eggplant:
Slice the eggplants into thin rounds (about ¼ inch). Lightly sprinkle both sides with salt and set them on a paper towel-lined tray. Let them sit for 15 minutes. This process removes excess moisture and bitterness.
Roast the Eggplant:
Pat the eggplant slices dry with more paper towels. Place them on a parchment-lined baking sheet and lightly brush with olive oil on both sides. Roast in a preheated oven at 200°C (400°F) for 20 minutes until lightly golden and tender.
Make the Tomato Sauce:
In a small saucepan over medium heat, heat 1 tablespoon of olive oil. Add minced garlic and sauté for 30–60 seconds until fragrant. Add the crushed tomatoes, sugar, salt, pepper, paprika, and dried basil. Simmer for 10–15 minutes until thickened. Set aside.
Prepare the Ricotta Filling:
In a medium bowl, combine ricotta, 2 eggs, salt, and black pepper. Mix until smooth and creamy.
Assemble the Lasagna:
Grease a baking dish lightly with olive oil. Begin layering as follows:
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Spoon a bit of tomato sauce on the bottom.
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Lay down roasted eggplant slices.
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Add dollops of ricotta mixture and spread gently.
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Sprinkle some shredded mozzarella.
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Add a spoonful of tomato sauce.
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Repeat layers (eggplant, ricotta, mozzarella, sauce) until all ingredients are used.
Bake the Lasagna:
Top the final layer with the remaining mozzarella cheese and a bit of sauce. Bake at 180°C (350°F) for 25–30 minutes or until bubbly and golden on top.
Rest and Serve:
Allow the lasagna to rest for 10 minutes before slicing. Garnish with fresh basil leaves and serve warm.
Nutritional Information
(Per serving, based on 6 servings)
Calories: 320 kcal
Protein: 18g
Fat: 22g
Carbohydrates: 12g
Fiber: 4g
Calcium: 280mg
Iron: 2mg
The Origins and Popularity of Eggplant Lasagna
While traditional lasagna is traced back to Italy, eggplant lasagna draws inspiration from dishes like melanzane alla parmigiana, where eggplant replaces pasta. This variation has grown in popularity with health-conscious eaters, low-carb lifestyles, and Mediterranean cuisine lovers. It bridges indulgence and nutrition beautifully—offering that cheesy, saucy goodness in a lighter, gluten-free format.
Reasons Why You’ll Love This Recipe
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Low-carb & Gluten-free Option: By using eggplant instead of pasta, you get all the flavors of lasagna without the heaviness.
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Flavorful and Satisfying: The roasted eggplant adds a rich depth that pairs perfectly with the creamy ricotta and garlic-tomato sauce.
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Customizable: Add other veggies, switch up cheeses, or even add ground meat for more variation.
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Meal-Prep Friendly: This dish stores well and tastes even better the next day.
Health Benefits
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Eggplants are rich in fiber and antioxidants like nasunin, which supports brain health.
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Ricotta cheese provides protein and calcium while being easier to digest than some other cheeses.
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Tomatoes are loaded with lycopene, which supports heart and skin health.
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Garlic supports immune function and adds anti-inflammatory benefits.
Serving Suggestions
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Serve alongside a crisp green salad with lemon vinaigrette for a balanced meal.
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Add a slice of whole-grain bread or garlic toast if you want something heartier.
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Pair it with a light red wine like Pinot Noir or a sparkling water infused with basil or citrus.
Cooking Tips
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Choose firm, fresh eggplants for best slicing and roasting.
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If your ricotta seems watery, drain it through a cheesecloth before mixing.
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Don’t skip salting and sweating the eggplant—it makes a huge difference in texture.
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Letting the lasagna rest after baking helps it firm up and slice cleanly.
Variations to Try
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Add ground beef or turkey to the tomato sauce for a meatier lasagna.
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Use cottage cheese or goat cheese instead of ricotta for a different creamy texture.
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Swap mozzarella for provolone or smoked gouda for a new flavor profile.
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Add sautéed spinach or kale to the ricotta mixture for extra greens.
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Make it vegan by using plant-based ricotta and mozzarella.
Conclusion
This baked eggplant lasagna is the kind of recipe that makes healthy eating exciting. It’s comforting, rich in flavor, and full of wholesome ingredients that your body will thank you for. Whether you’re cutting back on carbs, trying to eat more vegetables, or just love experimenting with new versions of classic recipes, this dish is sure to satisfy. With its golden top, creamy layers, and savory roasted eggplant, it’s a standout choice for any night of the week.
10 Comprehensive FAQ Section
1. Can I make eggplant lasagna ahead of time?
Yes! You can assemble it a day in advance, cover, and refrigerate. Bake when ready to serve.
2. How do I prevent the eggplant from getting soggy?
Salt and drain the eggplant before roasting. Roasting also removes excess moisture and enhances flavor.
3. Can I freeze this lasagna?
Yes. Bake and cool completely, then freeze in an airtight container. Thaw overnight and reheat at 180°C (350°F) until hot.
4. Is this recipe gluten-free?
Yes—if you skip the pasta or use gluten-free noodles.
5. What can I use instead of ricotta?
Try cottage cheese, cream cheese, or a dairy-free ricotta alternative.
6. How can I add protein to this dish?
Add ground meat to the tomato sauce or mix in cooked lentils or white beans for a vegetarian boost.
7. Can I grill the eggplant instead of roasting?
Absolutely. Grilling adds a smoky flavor. Just brush lightly with oil and grill until tender.
8. What size baking dish is best?
A standard 9×13-inch (or similar) baking dish works well for layering and even baking.
9. Is this suitable for kids?
Yes. The cheesy layers and mild flavor usually appeal to kids, especially if you cut it into easy-to-hold squares.
10. Can I make this recipe vegan?
Yes. Use vegan cheeses and an egg substitute like flax eggs or a store-bought replacer.