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 for 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 along with Green Arugula Salad and Garlic Bread.
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.
Note: For a protein boost in your eggplant lasagna, try using my homemade Instant Pot meat sauce with ground beef instead of only tomato sauce.
- Preheat your oven to 375°F! Slice your eggplant up into 1/8th inch thick pieces. I highly recommend using a mandoline to create thin, even slices.
- Sprinkle both sides of each slice with coarse salt. 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!
- In a mixing bowl, add cheeses and an egg and stir everything together.
- Spread some tomato sauce in the bottom of your casserole dish, 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 and bake for 40 minutes. Remove the foil and bake for an additional 10 minutes.
- Let your gluten-free lasagna sit for at least 10-20 minutes before serving. Garnish with fresh parsley or fresh basil. Enjoy.
Recipe tips
- To prepare ahead, assemble the eggplant lasagna but don’t bake it. Wrap it tightly and store in the fridge for up to a day. Leave it on the counter for a couple of minutes before baking.
- Alternatively, you can roast the eggplant and prepare the filling 1 day in advance. Keep them refrigerated in separate airtight containers and then assemble the lasagna the next day.
- The reason we let the eggplant lasagna rest for 10 minutes is so the lasagna can set. This way, when you cut into it, the eggplant lasagna does not fall apart before getting on your plate!
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.
Avoid Watery Or Soggy Eggplant Lasagna
- First, sprinkle some coarse salt on top of the eggplant slices.
- Second, set it aside for about 10 minutes.
- Third, pat them with a paper towel to remove the excess moisture and the coarse salt.
- Finally, grill the slices for about 3 minutes per side. This is the most important step. It keeps the lasagna nice and firm.
Eggplant Lasagna with Layers of Ricotta & Homemade Tomato Sauce
Video
Ingredients
- 2 large eggplants sliced 1/8″ thick (I used my mandoline to create perfect eggplant slices.)
- coarse salt
- 15 ounces part-skim ricotta
- 1 large egg
- ½ cup freshly grated Parmesan cheese save some to sprinkle on top
- 4 cups homemade tomato sauce or your favourite sauce
- 16 ounces part-skim mozzarella cheese shredded
- 2 tablespoons parsley chopped, for garnishing
Instructions
- Preheat oven to 375°F. Arrange the eggplant slices in a single layer on a clean surface.
- Sprinkle the slices with coarse salt, and set aside for 10 minutes. Remove the excess moisture and salt with a paper towel. In a grill pan, place the eggplant slices, and grill for about 3 minutes per side. Please, don't skip the steps 2 and 3. They are crucial to avoid the lasagna becoming too soupy.
- In a medium bowl, mix the ricotta cheese, Parmesan cheese, and an egg. Stir well. In a casserole dish, spread some tomato sauce on the bottom. Place 5 or 6 eggplant slices on top to cover the sauce. Then, spread some of the ricotta cheese mixture over the eggplant slices and top with the mozzarella cheese.
- Continue repeating the layers until you have used all of your ingredients. Top with the sauce, mozzarella, and Parmesan. Bake 40 minutes covered and then 10 minutes uncovered. Let stand about 10 minutes before serving. Garnish with parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Absolutely delicious. Held together really well. Will be a definite repeat in menu planning.
So glad you liked it!
I am on a low Cab.diet and this looks delicious.Can I omit the egg?
I’ve ever made this recipe without adding an egg, but I think you can.
What sized pan do you use? How many layers do you usually get?
It’s 13 x 9!
I really enjoy watching your videos but lately only a small portion is shown before an ad comes on…I understand that ad posting but then the video shows another recipe. I would really like to see the complete video for the recipe that you are sharing???
Before it goes to another recipe, you can click on the bottom to stay on the same video. Then, you will be able to watch the whole video. I hope it helps.
Olivia – At the top of the recipe it says 12 servings and at the bottom it says 9. Which is it? Thanks.
12 serving. Sorry for the typo.
One tip is to cover the dish and set in refrigerator overnight and bake the next day. Do I cover the dish after everything is mixed and layered in the dish. Eggplants cooked and all?
Yes, you can cover the dish after everything is layered and mixed, including the cooked eggplants. Let it sit in the fridge overnight, then bake the next day! 😊