Eggplant Lasagna makes an easy and delicious lasagna recipe the whole family will love!

Love lasagna? I think you’ll also love my classic lasagna recipe, skillet lasagna, and spaghetti squash lasagna.

Eggplant Lasagna Recipe | Add a Pinch

My family loves a good lasagna recipe, from the traditional to quick and easy skillet to those made without pasta. They are all delicious. This version is another lasagna recipe using vegetables in place of the pasta noodles used in a traditional recipe.

How to Make Easy Eggplant Lasagna Recipe

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

For the eggplant:

  • Eggplant – I use two medium eggplants that are sliced to about 1/4-inch thick. You can peel your eggplant or leave it unpeeled. It is a matter of personal preference.
  • Olive oil
  • Salt and pepper

For the sauce:

  • Marinara sauce – I use my homemade marinara sauce in this recipe, but you can also use your favorite store-bought jarred sauce.
  • Meat – I use ground beef, but you can also use ground turkey, ground chicken, or omit the meat if you prefer a meatless eggplant lasagna.

For the cheese mixture:

  • Ricotta cheese – I use Ricotta cheese in this recipe. You can also substitute with Greek yogurt, cottage cheese, or cream cheese.
  • Eggs
  • Parmesan cheese
  • Mozzarella cheese

Step-by-Step Instructions

Prep. Preheat the oven to 350º F.

Slice the eggplant. You can peel them or leave their skins on them. It is up to you and your tastes. I prefer to leave the skins on for mine. 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.

Roast the eggplant. Brush your slices with olive oil and sprinkle with salt and pepper. Place them into your preheated oven and roast them until they are fork tender, about 15 minutes depending on thickness.

Make the sauce. 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.

Make the cheese mixture. Stir together the cheesy mixture of Ricotta cheese, eggs, and Parmesan cheese.

Assemble the lasagna. Coat a baking dish with olive oil. Add a layer of the sauce, then cheese, and then eggplant into your baking dish. Top it with shredded cheese and bake it until nice and bubbly and the cheese has melted, about 30 minutes.

Storage Tips

To store leftovers. Wrap well with plastic wrap or store in an airtight container in the refrigerator for 3 to 4 days.

To make ahead. Prepare as directed without baking the lasagna. Wrap well with plastic wrap and store in the refrigerator for up to 2 days. Remove from the refrigerator as the oven preheats. Then bake it according to the instructions.

Here’s my Eggplant Lasagna recipe. I hope you love it!

Eggplant Lasagna Recipe

4.73 from 22 votes
Eggplant Lasagna Recipe – Eggplant Lasagna makes an easy and delicious lasagna recipe the whole family will love!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10

Ingredients 

  • 2 medium eggplant, sliced about 1/4″ thick
  • 4 tablespoons olive oil
  • sea salt
  • ground black pepper
  • Marinara Sauce, full recipe
  • 3 pounds ground beef, cooked and drained (optional)
  • 1 (15-ounce package) whole Ricotta cheese
  • 3 large eggs
  • 1 cup grated Parmesan cheese
  • 1 1/2 cups grated Mozzarella cheese

Instructions 

  • Prep. Preheat oven to 350º F.
  • Roast the eggplant. 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.
  • Make the sauce. Prepare the marinara sauce, including meat if preferred.
  • Make the cheese mixture. Mix together Ricotta cheese, eggs, and Parmesan cheese in a separate bowl.
  • Assemble the lasagna. Prepare a baking dish with non-stick cooking spray or olive oil. Layer the lasagna as follows: sauce, cheese mixture, eggplant, cheese mixture, sauce, and then top with Mozzarella cheese.
  • Bake the lasagna. Bake until bubbly, about 30 minutes.

Notes

Storage Tip

To store leftovers. Wrap well with plastic wrap or store in an airtight container in the refrigerator for 3 to 4 days.
To make ahead. Prepare as directed without baking the lasagna. Wrap well with plastic wrap and store in the refrigerator for up to 2 days. Remove from the refrigerator as the oven preheats. Then bake it according to the instructions.

Nutrition

Calories: 370kcal | Carbohydrates: 6g | Protein: 29g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 341mg | Potassium: 512mg | Fiber: 3g | Sugar: 4g | Vitamin A: 293IU | Vitamin C: 2mg | Calcium: 212mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




105 Comments

  1. Curious to know …
    can you assemble this a day or two early and bake it later?
    how freeze-able is it?

    Will probably have the answers soon, but wanted to know if I was headed for sure disaster should someone see this post before I try it.

    Thanks!

  2. I’m making this for work should I cook it or will it do ok in the fridge putting it together the night before

  3. I’m just curious…what’s the calorie count for this eggplant lasagna recipe? Please let me know as soon as you can cause this sounds very delicious and I would love to make it soon. Thanks

  4. I am trying to make more vegetarian dishes, and this one looks perfect. I plan to cook it tonight. I’m not sure if I should slice the eggplant across the eggplant or lengthwise. your pictures look like it was cut into long strips so it must have been length wise, but I’m not sure if that will really work. Do I sound like a hopeless dork?
    Lance

    1. Hi Lance,
      Yes, I cut the eggplant into long strips. I hope that helps! Hope you enjoy it!