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Easy Eggplant Lasagna

Featured in Family Dinners.

Loved switching pasta with eggplant in this dish. Whole thing takes around 90 minutes. Eggplant roasts tender, and the cheeses make it decadent. Use quality marinara for the best result. Big hit with low-carb eaters, but everyone loves it. Tastes even better the next day.
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Updated on Thu, 10 Apr 2025 17:53:08 GMT
A hearty slice of eggplant bake topped with melted cheese and a sprig of fresh basil on a white plate. Pin it
A hearty slice of eggplant bake topped with melted cheese and a sprig of fresh basil on a white plate. | tasteofmoms.com

This no-pasta eggplant lasagna packs all the Italian feel-good flavors you crave. The soft, roasted eggplant slices add amazing depth while the trio of cheeses brings that true lasagna magic. I've found even the biggest pasta fans grab seconds when I put this on the table.

Why This Dish Stands Out

You'll get that warm lasagna comfort but it's totally gluten free and cuts down on carbs. Those stacked eggplant pieces with Italian cheeses make for incredible taste. And guess what? It's super easy to throw together with stuff from any local store.

What You Need

Go for eggplants that feel heavy and look glossy - they'll cook up just right. Rich whole milk ricotta makes your filling super smooth while fresh mozzarella gives you that gorgeous gooey topping. Any marinara works well, whether you made it yourself or grabbed a jar. The fresh basil really matters though - it brings brightness to every bite.

Let's Make It

First, cut and salt your eggplant slices then pop them in the oven until soft. During that time, stir together your ricotta mix with eggs, Parmesan, chopped garlic and torn basil. Now comes the fun bit - building your layers in the dish. Drop some sauce down first, then stack eggplant, ricotta mix, more sauce and mozzarella. Keep going until you've used everything up, then bake until it bubbles and turns golden brown.

My Best Tips

Always salt those eggplant slices or you'll end up with soggy lasagna. Stick with full fat ricotta and drier mozzarella for the best results. Let it sit for about 15 minutes after it comes out of the oven so your slices stay neat. Want something different? Try adding cooked mushrooms or browned turkey meat.

Perfect for Everyone

This eggplant lasagna works great for family dinners or making meals ahead for your week. It's filling, yummy and actually tastes better the day after. Pair it with a fresh green salad and maybe some garlic bread for folks who aren't counting carbs.

A close-up of a baked eggplant lasagna topped with melted cheese and fresh basil. Pin it
A close-up of a baked eggplant lasagna topped with melted cheese and fresh basil. | tasteofmoms.com

Frequently Asked Questions

→ Why should I salt the eggplant first?
Salting takes out extra water, so the dish doesn’t get soggy and the eggplant roasts better.
→ Why wait before slicing?
Letting it rest 15-20 minutes helps the layers settle, so you get neat slices without a mess.
→ Can this be prepped ahead?
Sure, you can assemble it and store in the fridge before baking, or roast the eggplant earlier.
→ Why cover it with foil first?
Foil keeps the cheese from browning too fast. Take it off at the end to get that golden top.
→ Is this naturally gluten-free?
Yes, since it swaps pasta for eggplant. Just double-check your marinara is gluten-free.

Easy Eggplant Lasagna

Cheesy layers of roasted eggplant, marinara, and three kinds of cheese make up this pasta-free, low-carb dish. Full of hearty flavor.

Prep Time
45 Minutes
Cook Time
60 Minutes
Total Time
105 Minutes
By: Ashley

Category: Family Dinners

Difficulty: Intermediate

Cuisine: Italian

Yield: 8 Servings (One 9x13 pan)

Dietary: Low-Carb, Vegetarian, Gluten-Free

Ingredients

01 3 eggplants, thick slices about 1/4 inch.
02 A 32-ounce container of ricotta cheese (made with whole milk).
03 Shredded mozzarella, 16 ounces.
04 1 cup of freshly grated Parmesan.
05 2 eggs, large.
06 Marinara sauce, 3 cups.
07 Chopped basil, 1/4 cup.
08 4 garlic cloves, finely chopped.
09 Italian seasoning, 2 tablespoons.
10 Olive oil, extra virgin, 2 tablespoons.
11 Salt and pepper for seasoning.

Instructions

Step 01

Let salted eggplant rest for half an hour. Rinse, then dry completely.

Step 02

Coat slices in oil and bake at 400°F for 20-25 minutes until browned.

Step 03

Stir together ricotta, the eggs, half the basil, garlic, 1/2 cup Parmesan, and Italian seasoning.

Step 04

Start with marinara at the bottom, layer eggplant, spread ricotta mixture, and sprinkle mozzarella. Do it all again.

Step 05

Bake covered at 375°F for 45 minutes. Remove cover and bake another 10-15 minutes to brown the top.

Step 06

Give it 15-20 minutes to settle before digging in.

Notes

  1. You can put it together in advance.
  2. It's gluten-free naturally.
  3. A low-carb swap for the classic dish.

Tools You'll Need

  • A 9x13 pan.
  • Baking trays.
  • A big mixing bowl.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy.
  • Contains eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 385
  • Total Fat: 24 g
  • Total Carbohydrate: 18 g
  • Protein: 23 g