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?


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

Review Recipe

Print Recipe

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


  • 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 or turkey 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


  • 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!

Robyn xoxo

Join today for free and start saving your favorite recipes

Create an account easily save your favorite content, so you never forget a recipe again.

Robyn Stone

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

More about me

108 Comments Leave a comment or review

  1. 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!

  2. 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!

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

  4. 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!

  5. 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!

  6. 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!

  7. 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!!!

  8. 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!

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

  10. 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.

  11. 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!

  12. 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!

  13. This was amazing! My boyfriend told me it was better than a restaurant’s 🙂 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.

  14. 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?

  15. 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

  16. 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.


  17. 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. 🙁 I’m glad I found your recipe. 🙂

  18. 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!

  19. 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.

  20. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *