This eggplant lasagna recipe is perfect for this time of year. Summer produce is still abundant, but the temps are starting to cool off. After months of eating salad recipes and veggie burgers off the grill, I’m ready to add comfort foods to our regular rotation. Eggplant lasagna, coming right up! If it’s not clear from the name, this eggplant lasagna recipe is a no-noodle situation. Instead of pasta, thin planks of roasted eggplant separate the layers of bubbly marinara sauce and melty cheese. It’s every bit as delicious as a classic lasagna (even Jack will vouch for it!), just a tad fresher. I love it in this transitional season, and I hope you will too.
How to Make Eggplant Lasagna
This eggplant lasagna recipe is a bit of a project, but it’s 100% worth it! You can find the complete recipe with measurements below. In the meantime, here’s a quick overview to get you started:
Ingredients
This eggplant lasagna recipe has four main components: To add fresh flavor + a kick of heat, garnish it all with basil and red pepper flakes before serving. Find the complete recipe with measurements below.
Preparing the Eggplant
Ready to cook? You’ll start by preparing the eggplant. First, slice the eggplant. Cut off the stems. Slice each eggplant vertically into 1/4-inch-thick planks. Next, salt it to draw out excess moisture. Spread the eggplant planks in a single layer on clean kitchen towels. Season with salt, and let sit for 20 minutes. Then, roast the eggplant. Pat it dry and transfer it to three baking sheets lined with parchment paper. Drizzle generously with olive oil, toss to coat, and arrange in a single layer. Roast for 20 to 25 minutes, or until tender and golden brown. For even cooking, flip the eggplant and rotate the pans halfway through the roasting time. While the eggplant roasts, make the cheese filling. Stir together the ricotta, egg, Parmesan, garlic, oregano, lemon zest, salt, and pepper in a large bowl.
Assembly
You’re ready to assemble the lasagna! Here’s how to do it:
Spread 1/2 cup marinara sauce at the bottom of a 9×13-inch or similar baking dish. Cover with a layer of roasted eggplant slices. Top with half the cheese filling and dot with another 1/2 cup tomato sauce. Add another layer of eggplant. Top with the remaining ricotta and dot with the remaining sauce. Add a final layer of eggplant. Top it with the grated mozzarella and Parmesan cheeses.
Bake until the cheese is browned and bubbling, about 30 minutes at 425°F. Let stand for 30 minutes before slicing and serving. Garnish with basil and red pepper flakes, and dig in!
What to Serve with Eggplant Lasagna
This eggplant lasagna is a delicious vegetarian main dish. To make it a full meal, pair it with good bread like no-knead bread or focaccia and a side salad. It would go well with any of these recipes:
Italian Chopped Salad Simple Green Salad Tomato Salad Arugula Salad Pear Salad
What do you like to serve with eggplant lasagna? Let me know in the comments!
More Favorite Eggplant Recipes
If you love this eggplant lasagna, try one of these easy eggplant recipes next:
Eggplant Parmesan Eggplant Rollatini Oven Roasted Eggplant Eggplant Caponata Baba Ganoush Ratatouille Grilled Eggplant Or any of these 15 Easy Eggplant Recipes!
