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Eggplant Lasagna: The Ultimate Guide to a Delicious & Healthy Recipe

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A hearty and flavorful eggplant lasagna, layered with tender eggplant slices, rich tomato sauce, creamy ricotta, and melted mozzarella. A delicious vegetarian alternative to traditional lasagna!

Ingredients

Scale
  • 2 large eggplants
  • 1 tablespoon kosher salt, plus more to taste
  • 1/4 cup olive oil, plus more for drizzling
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon sugar
  • Salt and pepper to taste
  • 15 ounces ricotta cheese
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup chopped fresh parsley
  • 8 ounces mozzarella cheese, shredded

Instructions

  1. Slice the eggplants lengthwise into 1/4-inch thick slices.
  2. Lay the eggplant slices in a single layer on a large baking sheet lined with paper towels. Sprinkle generously with kosher salt.
  3. Let the eggplant sit for at least 30 minutes, or up to an hour, until beads of moisture form.
  4. Rinse the eggplant slices thoroughly under cold water to remove the excess salt. Pat them completely dry with paper towels.
  5. Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  6. Pour in the crushed tomatoes and tomato sauce. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Add the sugar.
  7. Bring the sauce to a simmer, then reduce the heat to low and cover. Let it simmer for at least 30 minutes, or longer for a richer flavor. Stir occasionally. Season with salt and pepper to taste.
  8. In a medium bowl, combine the ricotta cheese, beaten egg, grated Parmesan cheese, and chopped fresh parsley. Mix well.
  9. Season the ricotta mixture with salt and pepper to taste.
  10. Preheat oven to 400°F (200°C).
  11. Lightly brush a baking sheet with olive oil. Arrange the eggplant slices in a single layer on the baking sheet, making sure they don’t overlap.
  12. Bake for 15-20 minutes, or until the eggplant is tender and lightly browned. Flip the slices halfway through cooking.
  13. Preheat oven to 375°F (190°C).
  14. Lightly grease a 9×13 inch baking dish with olive oil.
  15. Layer 1: Spread a thin layer of tomato sauce on the bottom of the baking dish.
  16. Layer 2: Arrange a layer of eggplant slices over the sauce, overlapping them slightly.
  17. Layer 3: Spread half of the ricotta mixture evenly over the eggplant layer.
  18. Layer 4: Sprinkle one-third of the shredded mozzarella cheese over the ricotta layer.
  19. Layer 5: Spoon another layer of tomato sauce over the mozzarella cheese.
  20. Repeat layers 2-5: eggplant, ricotta mixture, mozzarella cheese, and sauce.
  21. Final Layer: Top with the remaining mozzarella cheese and sprinkle with grated Parmesan cheese.
  22. Cover the baking dish tightly with aluminum foil.
  23. Bake for 30 minutes.
  24. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned.
  25. Let the lasagna rest for at least 15-20 minutes before cutting and serving.

Notes

  • Salting the eggplant is crucial to remove excess moisture and prevent a soggy lasagna. Don’t skip this step!
  • Simmering the tomato sauce for a longer time will result in a richer, more flavorful sauce.
  • You can grill the eggplant instead of baking it for a smoky flavor. Grill for 3-4 minutes per side.
  • Letting the lasagna rest after baking allows the layers to set and makes it easier to slice.
  • Feel free to adjust the seasonings to your liking. Taste the sauce and ricotta mixture as you go.
  • Red pepper flakes can be omitted for a milder flavor.

Find it online: https://mmmflavors.com/eggplant-lasagna/