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

Eggplant Lasagna Recipe | Add a Pinch

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!

Eggplant Lasagna Recipe

Eggplant Lasagna Recipe - Eggplant Lasagna makes an easy and delicious lasagna recipe the whole family will love!
4.69 from 22 votes

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Print Recipe

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 10
Author: Robyn Stone | Add a Pinch

Ingredients

  • 2 eggplants sliced about 1/4" thick
  • 4 tablespoons olive oil
  • sea salt
  • fresh ground black pepper
  • 1 recipe Simple Marinara Sauce
  • 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

  • Preheat oven to 350º F.
  • 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.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

I can’t wait to hear how you like it!

Enjoy!
Robyn xoxo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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108 Comments Leave a comment or review

  1. Robyn…my wife HATES eggplant! Or so she thought. I made this recipe…sort of… She’s not crazy about ground beef or turkey in her lasagna, so I substituted LOTS of fresh spinach. I also cooked up chopped onion and garlic. Layered in the eggplant, this is super. Sometimes I don’t get accurate feedback when I ask “did you like this?” so I’ve substituted the question “would you like me to make this again?” to which she immediately responded YES!!! PLEASE!! Thanks for the ideas!

    1. I’m so glad that your wife loves this recipe, Michael! When someone says they’d love to have it again is the ultimate compliment, isn’t it? I’m sure she loved you making it for her, too! xo

  2. I made the “5 serving” version (reduced everything in half) and omg the leftovers are so good!! I’m about to cry if happiness. I will be adding this to my list of meal prep go-tos!

    Also, pro tip: after the lasagna is done baking, throw it under the broiler for a couple of minutes 😍

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