I reimagined a classic as a Baked Eggplant Lasagna with thinly sliced eggplant standing in for noodles and a clever secret step that guarantees neat, sliceable layers.

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I never thought swapping pasta for slices of eggplants would make lasagna feel both lighter and oddly more indulgent, but it does. I started playing with layers of eggplants and dollops of ricotta cheese and then couldn’t stop, it became my go to when I wanted something that’s Baked Eggplant Lasagna but not the same old thing.

There’s a kind of sly satisfaction when a dish looks familiar yet surprises you, and this one sits right there. If you’re after Egg Plant Recipes Easy that still impress, this might make you rethink what lasagna can be.

Honestly I can’t wait to make it again.

Ingredients

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Eggplant: Tender spongy slices soak up flavors, add fiber and low calorie bulk to the dish
Ground meat: Rich in protein and iron, adds savory depth, can be fatty if you choose
Crushed tomatoes: Bright, tangy base gives vitamin C and lycopene, sometimes tastes a bit acidic
Ricotta: Creamy mild cheese with protein and calcium makes layers rich and slightly sweet
Mozzarella: Melts to gooey stretch, adds mild milky flavor, provides protein and fat
Olive oil: Healthy monounsaturated fats helps brown ingredients, brings a silky mouthfeel, be sparing
Garlic: Punchy aroma, small amount gives big savory hit, has antioxidants and immune perks
Basil: And fresh leaves lift the sauce, add bright herbal notes and a sweet peppery finish

Ingredient Quantities

2 medium eggplants, about 2 pounds total, sliced about 1/4 inch thick

1 teaspoon kosher salt plus more to taste

3 tablespoons olive oil, divided

1 pound ground beef or Italian sausage, your choice

1 medium yellow onion, finely chopped

3 cloves garlic, minced

28 ounces crushed tomatoes (one large can)

2 tablespoons tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil or 1 tablespoon chopped fresh basil

1/2 teaspoon red pepper flakes, optional

Salt and freshly ground black pepper to taste

15 ounces ricotta cheese (about 1 3/4 cups)

1 large egg

1/4 cup grated Parmesan cheese plus extra for sprinkling

8 ounces shredded mozzarella cheese (about 2 cups), divided

Fresh basil leaves for garnish, optional

1 teaspoon sugar, optional to balance acidity

How to Make this

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1. Preheat oven to 425 F. Slice 2 medium eggplants about 1/4 inch thick, lay on a tray and sprinkle about 1 teaspoon kosher salt over them, let sit 20–30 minutes to draw out moisture, then rinse or wipe off the salt and pat very dry with paper towels.

2. Brush or toss the eggplant slices with 2 tablespoons olive oil, arrange in a single layer on a baking sheet and roast until golden and slightly shriveled, about 15–20 minutes, flipping once. If they overlap a little that’s fine.

3. While eggplant roasts, heat 1 tablespoon olive oil in a large skillet over medium-high. Add 1 pound ground beef or Italian sausage and brown, breaking it up with a spoon, then add 1 finely chopped yellow onion and cook until softened, about 5 minutes. Stir in 3 minced garlic cloves and cook 30 seconds.

4. Stir in 28 ounces crushed tomatoes, 2 tablespoons tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried basil or 1 tablespoon fresh basil, 1/2 teaspoon red pepper flakes if using, 1 teaspoon sugar if sauce tastes too acidic, and salt and freshly ground black pepper to taste. Bring to a simmer and cook 10–15 minutes until slightly thickened.

5. In a bowl combine 15 ounces ricotta cheese, 1 large egg, 1/4 cup grated Parmesan cheese and a pinch of salt and pepper; mix until smooth.

6. Lower oven to 375 F. Lightly oil a 9×13 inch baking dish and spread a thin layer of the meat sauce on the bottom so it won’t stick.

7. Assemble: layer roasted eggplant slices in a single layer, spread about half the ricotta mixture over them, sprinkle about one third of the 8 ounces shredded mozzarella, then spoon on some meat sauce. Repeat with another eggplant layer, remaining ricotta, more mozzarella and meat sauce. Finish with a final layer of eggplant if you have it, the rest of the sauce and the remaining mozzarella plus extra grated Parmesan for sprinkling.

8. Cover the dish with foil and bake 25 minutes, then remove foil and bake another 10–15 minutes until cheese is bubbly and golden and sauce is hot.

9. Let lasagna rest 10–15 minutes so it sets, then garnish with fresh basil leaves, extra Parmesan if you like, slice and serve.

Equipment Needed

1. Sharp chef’s knife and cutting board, for slicing eggplant and chopping onion
2. Paper towels or clean kitchen towels to pat the eggplant dry
3. Rimmed baking sheet (one or two) for roasting the eggplant
4. Large skillet for browning the meat and simmering the sauce, plus a wooden spoon or spatula
5. 9×13 inch baking dish to assemble and bake the lasagna
6. Mixing bowls (one medium for the ricotta mix, one larger for tossing or holding ingredients)
7. Measuring cups and spoons for oil, cheeses, tomato paste etc
8. Aluminum foil and oven mitts to cover while baking and handle hot pans, dont forget a spatula for serving

FAQ

Q: Do I need to salt the eggplant before cooking? A: Yes, it's a good idea. Salt the slices and let them sit about 20 to 30 minutes, then rinse or pat dry to remove extra moisture and any mild bitterness. If your eggplants are small and young you can skip this sometimes, but i'd still do it when possible.

Q: How do I keep the lasagna from getting watery? A: Drain the eggplant well after salting, roast or brown the slices so they lose moisture, and avoid an overly thin sauce. Bake uncovered the last 10 minutes so excess liquid can evaporate. Also let it rest 10 to 15 minutes before serving so it firms up.

Q: Can I make this vegetarian or swap the meat? A: Yep. Skip the beef or sausage and use chopped mushrooms, cooked lentils, crumbled tofu, or a plant based ground for a similar texture. The tomato sauce and cheeses work the same.

Q: Can I assemble ahead or freeze it? A: You can assemble up to one day ahead, cover and refrigerate. For freezing, assemble, wrap tightly and freeze up to 2 months. Thaw in the fridge overnight before baking, you might need a little extra bake time.

Q: What can I use instead of ricotta or mozzarella if I'm dairy free? A: Try blended cottage cheese for a ricotta-like texture or firm tofu blended with lemon and salt for a dairy free option. Use vegan mozzarella and grated vegan Parmesan substitutes for topping.

Q: How do I know when the lasagna is done? A: The cheese should be melted and bubbly with some golden spots, the edges should be bubbling, and the eggplant tender when pierced with a fork. Internal temp around 165 F is a safe guide.

Easy Eggplant Lasagna Recipe Substitutions and Variations

Eggplant: swap with sliced zucchini or large portobello mushrooms, roast them the same way so they dont get watery
Ground beef or Italian sausage: use ground turkey for a lighter version or cooked brown or green lentils to keep it vegetarian but meaty in texture
Ricotta cheese: use cottage cheese pulsed in a blender till smooth or silken tofu mixed with a little lemon or salt for tang
Mozzarella or Parmesan: provolone or fontina melt great, or grated pecorino; for a dairy free note try nutritional yeast

Pro Tips

– Salt and squeeze the eggplant like you mean it. Letting it sit 20 to 30 minutes is good, but if the slices still feel wet, press them between paper towels or put a plate and a can on top for a few minutes. Drier eggplant means less watery lasagna, less soggy slices and better browning.

– Don’t skimp on browning the meat and seasoning the ricotta. Brown the meat until it gets some color, scrape up the browned bits for flavor, and taste the sauce before assembling. Same with the ricotta mix, taste and add salt, pepper and a little extra Parmesan if it tastes flat, or a tablespoon of milk if it feels too chalky.

– Keep moisture under control when you assemble. Put a thin smear of sauce on the bottom of the dish so nothing sticks, and don’t overload with sauce between every layer or it will weep. Cover for the majority of the bake so it steams through, then uncover at the end to get the cheese bubbly and browned.

– Make ahead smartly. You can assemble a day ahead and bake straight from the fridge, just add 10 to 15 minutes to the covered bake time. Leftovers reheat best in the oven covered at 350 F until hot, not in the microwave if you want to keep textures.

Easy Eggplant Lasagna Recipe

Recipe by Francis Mead

0.0 from 0 votes

I reimagined a classic as a Baked Eggplant Lasagna with thinly sliced eggplant standing in for noodles and a clever secret step that guarantees neat, sliceable layers.

Servings

servings

Calories

582

kcal

Equipment: 1. Sharp chef’s knife and cutting board, for slicing eggplant and chopping onion
2. Paper towels or clean kitchen towels to pat the eggplant dry
3. Rimmed baking sheet (one or two) for roasting the eggplant
4. Large skillet for browning the meat and simmering the sauce, plus a wooden spoon or spatula
5. 9×13 inch baking dish to assemble and bake the lasagna
6. Mixing bowls (one medium for the ricotta mix, one larger for tossing or holding ingredients)
7. Measuring cups and spoons for oil, cheeses, tomato paste etc
8. Aluminum foil and oven mitts to cover while baking and handle hot pans, dont forget a spatula for serving

Ingredients

2 medium eggplants, about 2 pounds total, sliced about 1/4 inch thick
1 teaspoon kosher salt plus more to taste
3 tablespoons olive oil, divided
1 pound ground beef or Italian sausage, your choice
1 medium yellow onion, finely chopped
3 cloves garlic, minced
28 ounces crushed tomatoes (one large can)
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil or 1 tablespoon chopped fresh basil
1/2 teaspoon red pepper flakes, optional
Salt and freshly ground black pepper to taste
15 ounces ricotta cheese (about 1 3/4 cups)
1 large egg
1/4 cup grated Parmesan cheese plus extra for sprinkling
8 ounces shredded mozzarella cheese (about 2 cups), divided
Fresh basil leaves for garnish, optional
1 teaspoon sugar, optional to balance acidity

Directions

Preheat oven to 425 F. Slice 2 medium eggplants about 1/4 inch thick, lay on a tray and sprinkle about 1 teaspoon kosher salt over them, let sit 20–30 minutes to draw out moisture, then rinse or wipe off the salt and pat very dry with paper towels.
Brush or toss the eggplant slices with 2 tablespoons olive oil, arrange in a single layer on a baking sheet and roast until golden and slightly shriveled, about 15–20 minutes, flipping once. If they overlap a little that's fine.
While eggplant roasts, heat 1 tablespoon olive oil in a large skillet over medium-high. Add 1 pound ground beef or Italian sausage and brown, breaking it up with a spoon, then add 1 finely chopped yellow onion and cook until softened, about 5 minutes. Stir in 3 minced garlic cloves and cook 30 seconds.
Stir in 28 ounces crushed tomatoes, 2 tablespoons tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried basil or 1 tablespoon fresh basil, 1/2 teaspoon red pepper flakes if using, 1 teaspoon sugar if sauce tastes too acidic, and salt and freshly ground black pepper to taste. Bring to a simmer and cook 10–15 minutes until slightly thickened.
In a bowl combine 15 ounces ricotta cheese, 1 large egg, 1/4 cup grated Parmesan cheese and a pinch of salt and pepper; mix until smooth.
Lower oven to 375 F. Lightly oil a 9×13 inch baking dish and spread a thin layer of the meat sauce on the bottom so it won't stick.
Assemble: layer roasted eggplant slices in a single layer, spread about half the ricotta mixture over them, sprinkle about one third of the 8 ounces shredded mozzarella, then spoon on some meat sauce. Repeat with another eggplant layer, remaining ricotta, more mozzarella and meat sauce. Finish with a final layer of eggplant if you have it, the rest of the sauce and the remaining mozzarella plus extra grated Parmesan for sprinkling.
Cover the dish with foil and bake 25 minutes, then remove foil and bake another 10–15 minutes until cheese is bubbly and golden and sauce is hot.
Let lasagna rest 10–15 minutes so it sets, then garnish with fresh basil leaves, extra Parmesan if you like, slice and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.