My husband and I both love lasagna. Creamy, rich and comforting, it’s really hard not to love it. But, we’ve also both been watching how much pasta and breads we eat as well. This eggplant lasagna is the perfect solution for a dish with tons of flavor without missing the pasta.
It begins with two of these beauties. You can peel them or leave their skins on them, that’s really up to you and your tastes. I prefer to leave the skins on for mine. Then, slice them to about 1/4 of an inch thick or smaller. Or bigger. Again, it’s up to you. I like mine just a bit meaty so my photo shows them thicker than in this recipe. You’ll adjust your roasting time based on the thickness of your slices.
Confused yet?
Sorry.
To summarize:
- peel or don’t peel your eggplant
- slice your peeled or unpeeled eggplant into 1/4 of an inch thick – or smaller or thicker
Now, brush your eggplant slices with a little bit of olive oil and sprinkle with salt and pepper. Pop them into your preheated oven and roast them until they are fork tender, about 15 minutes depending on thickness.
While your eggplant slices are roasting, you’ll want to prepare your marinara sauce. I like to use this recipe for marinara sauce that is ready really quickly. If you’d like a meaty sauce, go ahead and cook your ground beef or turkey, drain it, and mix it into the marinara sauce.
Then, mix up your cheesy layer of Ricotta cheese, eggs, and Parmesan cheese.
Now that all of your ingredients are ready, grab a large baking dish and spray lightly with non-stick cooking spray and start layering your lasagna. You’ll want to start with your sauce, then the cheesy layer, and then eggplant. Then more cheesy mixture, sauce, and then…
Top it all off with shredded cheese and bake it until nice and bubbly and the cheese has melted, about 30 minutes.
Then, serve it with a nice salad and enjoy every single bite!
Here’s my Eggplant Lasagna recipe that I think you’ll absolutely love!
- 2 eggplants, sliced about ¼” thick
- 4 tablespoons olive oil
- sea salt
- fresh ground black pepper
- 1 recipe [Simple Marinara Sauce|http://addapinch.com/cooking/?p=3406]
- 3 pounds ground beef or turkey, cooked and drained (optional)
- 1 15-ounce package whole Ricotta cheese
- 3 large eggs
- 1 cup grated Parmesan cheese
- 1½ cups grated Mozzarella cheese
- Preheat oven to 350 degrees Fahrenheit.
- Slice eggplant into thin strips and place on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Roast in the oven until tender, about 10 minutes.
- Prepare marinara sauce, including meat if preferred.
- Mix together Ricotta cheese, eggs, and Parmesan cheese in a separate bowl.
- Prepare a large baking dish with non-stick cooking spray and begin layering lasagna as follows: sauce, cheese mixture, eggplant, cheese mixture, sauce and then top with Mozzarella cheese.
- Bake until bubbly, about 30 minutes.
I can’t wait to hear how you like it!
Enjoy!
Robyn xoxo
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I’m trying to watch my pasta intake too, so this is perfect for me! Yum!
You totally won’t miss the pasta in this, promise!
Love, love, love eggplant, and yours looks like no exception! The short ingredient list is a bonus!
Thanks so much!
I’ve made lasagna once with eggplant and we enojoyed it. This looks like a great and easy recipe!
Isn’t it good? My family loves it.
Oh, wow. We love lasagna, too, and this one looks absolutely delicious! Happy Friday!
Thanks so much, Natalie.
I love this too. The last time I made it I didn’t roast my eggplant long enough before assembling. I’ll be more careful and this time I’ll use your recipe because it looks wonderful!
Ah! Yeah, you want your eggplant fork tender. Hope you enjoy it!
That looks SO good, Robyn!
PS…Happy, happy birthday!!!
I’ve been wanting to try eggplant. I’d never had it until I tasted a friend’s eggplant parmesan at a restaurant last month. Thank you for a great recipe to try!
Mmmm, this looks absolutely amazing!!
Just added to my supper menu for next week…yum!
I can’t wait to hear how you like it!
I made this last night for dinner and it was a hit!!
Thank you so much for letting me know you made it, Breanna! I’m so glad you enjoyed it!
I want this for breakfast, lunch, and dinner!! I’m sure this would be great on a sub roll for leftovers!
Yes, it would be great on a sub for leftovers!!!
I love anything eggplant, would choose eggplant lasagna over regular lasagna any day
It is good stuff, isn’t it? Hope you have a great weekend.
Yum! I love lasagna and eggplant… Definitely have to give this recipe a try!
Thanks so much, Jen for featuring this recipe in your round-up. I really appreciate it.
Oh Robyn!
Thank you–another winner! It’s right up there with your Balsamic Chicken! Love that recipe!!!!!!!
Thanks so much, Genny! I’m glad you love that Balsamic Chicken as much as I do! Hope you enjoy this one, too!
and, Happy Belated Birthday!
This was fabulous!!! I will be making this dish a lot. Do you have nutritional info on this?
This was very delicious! I used cottage cheese instead of ricotta (cheaper) and it still was fantastic! Thanks for the recipe!
Made this recipe a couple of weeks ago and it was such a hit my family has requested it again. Getting my three year old to eat anything is a feat in itself. Love it! Only thing is I think you need to double up on the marinara. I can’t make it last to the second layer without opening up two jars. Also the first time I made it I didn’t know what size of baking dish to use, so being that it said, “Large”, I used the biggest one in my arsenal. Needles to say I needed a smaller one. But otherwise great!
I’m glad I found your recipe for Easy Eggplant Lasagna. I was browsing through blogs and found yours here. It’s as easy as it sounds. I’m in the midst of cooking it, while following your instructions. I don’t have ricotta cheese but will use a lot of grated cheese (next time I’ll try it with ricotta & I’m sure it’ll be fab!). Also, I combined ground beef and pork, because it’s what I had. It all is coming together beautifully and if it photographs well, will show you later. Thanks for sharing this easy and great recipe!
I made this tonight and your marinara…both totally amazing and super quick & easy! I made the eggplant without ricotta and used a shredded cheese Italian blend. YUM! Thanks for sharing your recipes!
I’m so glad that that the world is filled with brilliant cooks that come up with fantastic ideas like this one… I love, love lasagna but I miss it since I don’t eat wheat. Thank you!!!
I made this tonight for dinner and it was delicious! Can’t wait to eat the leftovers thought the week too
. I did cut out the meat and added dried basil and oregano, everything else remained the same. Delicious recipe!