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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 ¼ 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 ¼ 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!

4.69 from 22 votes

Eggplant Lasagna Recipe

Dinner โ€” 50 mins

Prep Time 20 mins
Cook Time 30 mins
Servings 10
Course Main Course
Cuisine Italian
Author Robyn Stone | Add a Pinch
Eggplant Lasagna Recipe – Eggplant Lasagna makes an easy and delicious lasagna recipe the whole family will love!

Ingredients  

  • 2 eggplants sliced about 1/4″ thick
  • 4 tablespoons olive oil
  • sea salt
  • fresh ground black pepper
  • Simple 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 

  • Preheat oven to 350ยบ 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.

Nutritional Information

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

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I can’t wait to hear how you like it!

Enjoy!
Robyn xoxo

Ground Beef Recipes

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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Recipe Review




Comments

  1. Love, love, love eggplant, and yours looks like no exception! The short ingredient list is a bonus!

  2. 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!

  3. 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!

    1. Thank you so much for letting me know you made it, Breanna! I’m so glad you enjoyed it!

  4. I want this for breakfast, lunch, and dinner!! I’m sure this would be great on a sub roll for leftovers! ๐Ÿ™‚

    1. Thanks so much, Jen for featuring this recipe in your round-up. I really appreciate it.

    1. Thanks so much, Genny! I’m glad you love that Balsamic Chicken as much as I do! Hope you enjoy this one, too!

  5. This was very delicious! I used cottage cheese instead of ricotta (cheaper) and it still was fantastic! Thanks for the recipe!

  6. 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!

  7. 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!

  8. 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!

  9. 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!!!

  10. 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!

  11. I think eggplant lasagna is so good and I’m sure this recipe will be scrumptious!! You know I’m pinning it! Thanks!!

  12. Made this tonight, the hubby loved it! This is the most easy and effective eggplant lasagna recipe I have found. All other ones require way too many ingredients. Thanks for posting this! Blessings.

  13. Hi! i am really excited to make this recipe tonight! i wanted to ask how much does 1 recipe of marinara sauce make? I have my own I made already last night, but I want to make sure I have enough. I hope you can help.
    thank you!
    yelena

  14. My fiance made this for me last night and it was delicious! He halved the recipe because there are only 2 of us and although it was perfect, I wish he had made the full amount cause I had the leftovers for lunch and wish there was more!

  15. This was amazing! My boyfriend told me it was better than a restaurant’s ๐Ÿ™‚ I made the sauce using fresh tomatoes and I think this made it extra yummy. Any idea how many calories this is per serving?

    1. I made this in a 13×9 pan and cut it into 8 slices. I followed the recipe exactly, except I had enough egg plant to do 2 layers since I sliced it thin. I used the MyFitnessPal app to add the calories of all of the ingredients up and you are looking at about 360 calories per serving, 8 servings.

  16. I am diabetic so for me, carbs Cou t…A lot. When these recipes are posted, could the counts be included?

  17. 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!

  18. 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

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

  20. Curious to know โ€ฆ
    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!

  21. This sounds delicious! I love eggplant but never get to eat enough of it. I think I’ve found a way! I make a similar lasagna using zucchini instead of pasta, but never thought of eggplant. I’ve just been told I have to cut WAY back on carbs. ๐Ÿ™ I’m glad I found your recipe. ๐Ÿ™‚

  22. I generally use mozzarella because I can digest it better, but ricotta sounds amazing! Maybe I could try a plant-based ricotta or goat’s milk ricotta to combine it with this recipe!

  23. I made the sauce with ground meat and I had an extra layer of eggplants, it was great. My husband doesn’t usually care for eggplants but he liked it so much he finished the leftovers the next day. I loved it too. Will make it again.

  24. This recipe became an instant favorite in my house. It went into regular rotation after the first time I made it.

  25. Great recipe. I used a different marinara but followed everything else per the recipe. Slicing the eggplant into 1/4″ slices produced so many slices I had to use two sheet pans. Cooked the eggplant extra 7 minutes swapping the rack positions to make the slices tender. I added a layer of sauteed fresh spinach with olive oil and fresh garlic instead of meat to make the dish vegetarian. Assembled the layers in a glass 11 x 15 baking dish and cooked it at 350f for 50 min. So, I made a few changes and it turned out awesome.

  26. I made it tonight! I absolutely loved the versatility of the egg plant and the over awesomeness of the dish! It was a tie in my house though, with ages ranging from 3-33 yrs old, not all cared for it. It was a beautiful showing and I used my own marinara sauce, adding spinach (I add spinach to everything) and simmering on low..I absolutely LOVED it! Thanks for such an awesome alternative to pasta!

  27. Absolutely delicious! The only thing I added was mushrooms. Calorie count would be nice, but I will try to figure it out.

  28. Tried this recipe and it turned out a – ma zing! Everyone enjoyed it. Definitely stored away in my book of favorite recipes. Thank you.

  29. Thanks for your recipe with photo instructions! I live in Brazil where eggplant is always in season. I’ve tried three other recipes without great success. I was super happy with the texture and taste of this lasagna.

  30. This was my first time cooking eggplant for any type of recipe. I was really excited to try this because I started low carb this month and I love preparing casserole-type dishes for my husband and I because we get 2-3 nights of dinner out of one casserole so it saves me time during the week. I used store bought, good quality no sugar added marinara sauce to save time and used ground turkey breast as my protein. As far as taste goes, this turned out amazing! It was however, a little hard to cut into squares and the eggplant was just a tad chewy. It seemed fork-tender after roasting for 10 minutes but I do wonder if it was a tad under-done. I will make this again but I need to work on getting the eggplant just right. Thanks for the awesome recipe!

    1. Hi Laura,
      I love making large casseroles to serve throughout the week, too! They are perfect as leftovers for lunches with a big salad and we never seem to tire of them – especially this lasagna! It does sound like the zucchini may not have been cooked as long as needed. You could also try slicing it just a bit thinner to cut down on the cooking time, if you’d like. I hope that helps and best of luck with your low carb plan! xo

  31. Excellent recipe. Made all from scratch, with something like your marinara with additional red pepper flakes for kick. Ground turkey and diced red bell peppers in the sauce completed it. Family loved it.

  32. Came upon this as, after a diabetes diagnosis, forced me to give up all bread and pasta. Don.t miss the sugar and carbs. I will be trying this tomorrow for the golf masters on some pasta fueled men, will feedback their critiques.

    1. I hope everyone enjoys it, Marianne. Thanks so much – have fun watching the Masters!

  33. I made this last night. It was quick and easy. I had garden eggplant so they were not large and i cut them to thin. I did use a large garden zuke and sliced it thicker and used it as a bottom layer to hold it together. i breaded the zuke and baked it first as well. I layered my thin eggplant thicker each layer and it was great.
    The only thing i couldn’t figure out was what size of pan to use. I used one that turned out way to small.

    1. Hi Kelly,
      I’m so glad you enjoyed this recipe! This recipe needs a large baking dish. Thanks so much! xo

  34. I just made this tonight for my fiancรฉ and he loved it ! He’s a vegetarian and I wanted to try something new yet healthy! We did not use the meat but we substitute the marinara for tomatoes, parsley, and garlic! Thank y’all so much!! 5 stars!!

    1. I’m thrilled that you enjoyed it! Thanks so much for letting me know you liked it, Gloria! xo

  35. I made this for my husband and myself. I used my own sauce which could have been saltier. Anyway, I followed instructions exactly, except that I had three layers in a Le Creuset baking dish. I had planned on putting it under the broiler to brown, but didn’t need to. I cut the slices of eggplant about 1/4 to 1/3″ thick and honestly, we loved it. The only reason I gave it 4*s is because I thought it could have used more flavor. If I had put in meat in the sauce, this could definitely replace my mother’s lasagna and that is a high compliment.

  36. Made it tonight and thoroughly enjoyed it. I used greound pork and Italian sausage without casing. It turned out so delicious.

  37. Couldn’t have been easier to make! I’m gluten free and received eggplant in my farmshare this week and didn’t know what to do with it, so I googled “eggplant lasagna” and this came up. So glad it did, because it’s DELICIOUS! I ended up using twice the amount of the ricotta mixture and sauce because I had a big dish with a lot of eggplant, but it tastes delicious. As a graduate student with very little cooking experience and very little time to spend fussing over recipes, I’m thankful for easy recipes like this that make larger portions and freeze well. Thanks so much!

    1. This makes me so excited to hear, Jess! It’s so nice to have freezer friendly and make ahead recipes when you are short on time. I am thrilled that you enjoyed this so much and hope you find more recipes here that help you with meal time!
      Thanks so much! Best of luck to you with graduate school! xo

  38. Found this recipe as soon as I googled searched for Eggplant lasagna. Last night my family and guests enjoyed it for the first time. I also made the marina sauce. So easy! Will be making this again!

    1. Sure, Sandi!
      Cool completely after baking, then wrap well and store in freezer in air tight container. I hope you enjoy it! Thanks!

  39. 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

  40. I made the โ€œ5 servingโ€ version (reduced everything in half) and omg the leftovers are so good!! Iโ€™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 ๐Ÿ˜