Eggplant Lasagna

Eggplant Lasagna is a delightful twist on the classic Italian favorite, swapping traditional pasta for tender slices of eggplant. This dish is layered with rich tomato sauce, gooey melted cheese,…

By Willow • February 28, 2026 • Reading time: 6 min

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Eggplant Lasagna is a delightful twist on the classic Italian favorite, swapping traditional pasta for tender slices of eggplant. This dish is layered with rich tomato sauce, gooey melted cheese, and herbs that fill your kitchen with the most comforting aroma. The eggplant softens beautifully, giving each bite a tender texture that pairs perfectly with the creamy cheese and zesty sauce.

I love making eggplant lasagna because it feels hearty without being heavy, and it’s a great way to enjoy veggies in a way that even picky eaters tend to love. A little tip I’ve learned is to salt the eggplant slices and let them rest before cooking to draw out any bitterness and extra moisture, which keeps the final dish from getting soggy. It really makes a difference and elevates the whole meal.

For serving, I usually pair this eggplant lasagna with a crisp side salad and some crusty bread to soak up the sauce. It’s perfect for a cozy family dinner or when friends come over, and I always feel like it’s a little celebration in a dish. Plus, leftovers taste fantastic the next day, so it’s a win all around!

Key Ingredients & Substitutions

Eggplant: The star here! Look for firm, shiny eggplants without wrinkles. Roasting helps reduce bitterness and softens them nicely. If you want, zucchini can be a milder substitute.

Ground Meat: Beef or Italian sausage adds richness, but you can skip it for a vegetarian dish or try cooked mushrooms or lentils instead for texture and protein.

Ricotta Cheese: This gives creaminess to the layers. If you don’t have ricotta, cottage cheese or even cream cheese works well. Just make sure to mix it with the egg to help it bind.

Mozzarella & Parmesan: Mozzarella melts beautifully for that gooey texture, and Parmesan adds a nice sharpness. You can swap Parmesan for Pecorino Romano for a saltier flavor.

Fresh Basil: Adds a fresh and bright note. Don’t skip it! If unavailable, dried basil or a sprinkle of oregano will still work.

How Do You Get the Eggplant Just Right Without It Becoming Mushy?

Roasting eggplant properly is key to tasty layers. Here’s how I do it:

• Slice eggplant about 1/4 inch thick for nice texture that holds up in the bake.
• Brush slices lightly with olive oil and season with salt and pepper to enhance flavor.
• Roast on baking sheets at 375°F (190°C) about 20 minutes, flip once halfway to get both sides tender and slightly browned.
• Don’t overcrowd the pan so slices roast evenly.
• This method reduces moisture, so your lasagna won’t be watery or soggy.

Equipment You’ll Need

• Baking sheets – perfect for roasting the eggplant slices evenly without crowding.
• Large skillet – helps cook the meat and sauce together smoothly.
• Mixing bowl – for combining ricotta, egg, Parmesan, and basil easily.
• Whisk or fork – great for mixing the cheese filling until smooth.
• 9×13-inch baking dish – roomy enough to layer your lasagna and bake it evenly.
• Aluminum foil – covers the dish while baking to keep moisture in and prevent burning.

Flavor Variations & Add-Ins

• Swap ground beef for ground turkey or chicken for a leaner version that’s just as tasty.
• Use sliced mushrooms or cooked spinach in the sauce for extra veggies and flavor.
• Add red pepper flakes to the sauce if you like a little heat in your lasagna.
• Try swapping mozzarella for provolone or fontina cheese for a different melty texture.

How to Make Eggplant Lasagna?

Ingredients You’ll Need:

Main Ingredients:

• 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
• 2 tbsp olive oil
• 1 lb ground beef or Italian sausage (optional for vegetarian version)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 (24 oz) jar marinara or tomato sauce
• 1 (15 oz) container ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup fresh basil, thinly sliced (plus extra for garnish)
• Salt and pepper to taste

How Much Time Will You Need?

Getting this delicious Eggplant Lasagna ready takes about 20 minutes of prep, 45 minutes of cooking time, plus another 10-15 minutes of resting time before serving. In total, plan on around an hour and 15 minutes from start to finish.

Step-by-Step Instructions:

1. Roast the Eggplant Slices:

Preheat your oven to 375°F (190°C). Lay the eggplant slices out on baking sheets, brush both sides lightly with olive oil, and sprinkle some salt and pepper. Roast them for about 20 minutes, flipping halfway through, until they become tender and nicely browned. Once done, set them aside.

2. Prepare the Sauce:

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft, about 3-4 minutes. Stir in the minced garlic and cook for another minute until it smells great. Add the ground beef or sausage if you’re using it, cook until browned, then drain off any extra fat. Pour in the marinara sauce, stir everything well, and let it simmer gently for 10 minutes. Season with salt and pepper to your taste.

3. Mix the Cheese Filling:

In a bowl, combine the ricotta cheese, egg, grated Parmesan, and half of your sliced fresh basil. Mix it all together until smooth and well blended.

4. Assemble the Lasagna:

Start by spreading a thin layer of your meat sauce on the bottom of a baking dish. Then lay down a layer of roasted eggplant slices to cover the sauce. Spread some of the ricotta cheese mixture on top of the eggplant, followed by a sprinkle of shredded mozzarella. Repeat these layers — sauce, eggplant, ricotta mixture, mozzarella — until you use all the ingredients, finishing with a generous layer of mozzarella cheese on top.

5. Bake and Serve:

Cover your dish with aluminum foil and bake in the oven for 30 minutes. After that, remove the foil and bake for another 15 minutes, or until the top turns bubbling and golden. Let the lasagna cool and set for 10-15 minutes before serving. Garnish with the remaining fresh basil slices to add a fresh, bright touch.

Can I Make This Eggplant Lasagna Vegetarian?

Absolutely! Simply skip the ground beef or sausage and use extra mushrooms, lentils, or more vegetables in the sauce for added texture and flavor.

Can I Use Frozen Eggplant Slices?

You can, but make sure to thaw them completely and pat dry to remove excess moisture before roasting; otherwise, your lasagna might get watery.

How Should I Store Leftovers?

Store any leftover lasagna in an airtight container in the fridge for up to 3-4 days. Reheat gently in the oven or microwave until warmed through.

Can I Prepare This Dish Ahead of Time?

Definitely! Assemble the lasagna a day before, keep it covered in the fridge, and bake fresh when you’re ready to serve. Just add an extra 10 minutes to the baking time if baking straight from the fridge.