Eggplant Lasagna Recipe

This Eggplant Lasagna recipe is a game-changer, swapping traditional lasagna noodles for tender, eggplant slices. The result is a lighter, yet equally satisfying dish, packed with flavor. Made with homemade tomato sauce, it’s rich, tangy, and bursting with fresh ingredients. The layers of melted cheese and savory sauce meld perfectly with the eggplant, creating a comforting and delicious meal that’s sure to impress!

 

I love making lasagna without traditional noodles. I prefer using zucchini or eggplant slices in my lasagna recipes because they’re lighter, lower in carbs, and add extra flavor to the dish.

Every month, I make Spinach and Zucchini Lasagna or my Slow Cooker Zucchini Lasagna or my Zucchini Lasagna Skillet for my husband, but he refuses to eat eggplant lasagna because he dislikes eggplant. So, it’s been a while since I’ve made lasagna with eggplant. Even though I enjoy eggplant, I don’t particularly like cooking just for myself.

A few weeks ago, my husband was traveling for work, and my mom came to visit us in Canada for three weeks. We were buying groceries when she saw eggplants and said: “Can we buy them, and make eggplant lasagna?” I couldn’t believe my ears. OMG, I’ll finally be able to make eggplant lasagna again! So, we bought the eggplants, made this low-carb eggplant lasagna, and enjoyed it all week.

The Star Ingredients Behind This Recipe

Eggplants – After many tests, I found that slicing eggplants 1/8″ thick (using my mandoline) creates the perfect slices for lasagna. It ensures even cooking and a great texture in every bite.

Part-Skim Ricotta – I love using part-skim ricotta for this lasagna because it gives a nice creamy texture without being too heavy. Feel free to use regular ricotta if you prefer a richer, creamier filling.

Parmesan Cheese – I always grate my own parmesan because it melts better than pre-grated cheese, which often has a coating that prevents smooth melting. Be sure to save some parmesan to sprinkle on top for a beautiful, golden finish.

Homemade Tomato Sauce – I made my tomato sauce with crushed San Marzano tomatoes, onion, garlic, dried oregano, and garlic powder. It’s easy to make and ready in 20 minutes. But if you’re short on time, feel free to use your favorite marinara sauce for convenience.

Shredded Mozzarella Cheese – I recommend shredding your own mozzarella because it melts much better than pre-shredded cheese, which typically has anti-caking agents that affect the melt quality.

How to Make Eggplant Lasagna

• First things first, preheat your oven to 375°F!
• Next, slice your eggplant up into 1/8^th inch thick pieces. I highly recommend using a mandoline to create thin, even slices.
• Sprinkle both sides of each slice with coarse salt to help draw out excess moisture. Let them sit for about 10 minutes and then pat both sides dry with a paper towel.
• Place a grill pan (or a large skillet) on the stovetop and cook eggplant slices for 3 minutes. Flip and cook 3 minutes longer!

• Grab a medium sized mixing bowl. Add cheeses and one large egg to the bowl and stir everything together.
• Spread some tomato sauce in the bottom of your casserole dish, this will help to prevent sticking.
• Add eggplant “noodles” and cover them with ricotta mixture. Repeat until ingredients are used up.
• Top the final layer of the lasagna with tomato sauce, mozzarella and Parmesan cheeses. If desired, season with black pepper on top.
• Cover your baking dish with aluminum foil or parchment paper and bake for 40 minutes. Remove the foil and bake for an additional 10 minutes to achieve a golden brown topping for the eggplant lasagna.
• Let your gluten-free lasagna sit for at least 10 minutes (if you can wait 20, that’s even better)! This will give the casserole time to set.
• Garnish with some fresh parsley or fresh basil and cut into pieces. Serve and enjoy!

Recipe Variations

Mediterranean-Inspired: To add a Mediterranean flavor, include sun-dried tomatoes, artichoke hearts, and spinach in your dish for added fiber.

Spinach and Mushroom: Make a tasty spinach and mushroom dish by cooking mushrooms and spinach with garlic, then layering them with eggplant slices. Top with a sprinkle of Parmesan and Italian seasoning for extra flavor.

Add some protein: For a protein boost in your eggplant lasagna, try using my homemade Instant Pot meat sauce with ground beef instead of only tomato sauce.

What To Serve With This Recipe

Green Arugula Salad: A fresh, crisp salad with a light vinaigrette can balance the richness of the lasagna.

Garlic Bread: Warm, crusty garlic bread or breadsticks are perfect for soaking up any extra sauce from the lasagna.

Caprese Salad: Sliced tomatoes, fresh mozzarella, and basil drizzled with balsamic glaze make a light and refreshing side.