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Classic Eggplant Lasagna

Classic Eggplant Lasagna
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5.2 from 21 reviews

This Classic Eggplant Lasagna is a delicious and hearty Italian-inspired dish featuring layers of thinly sliced, roasted eggplant instead of traditional pasta sheets. It combines three types of melted Italian cheese—ricotta, mozzarella, and Parmigiano Reggiano—infused with fresh herbs and rich tomato sauce. This recipe is perfect for those looking for a gluten-free, flavorful, and satisfying meal without pasta.

Ingredients

Eggplant and Sauce

  • 2 medium to large eggplants, cut lengthwise into 1/4 inch thick slices
  • 32 oz tomato sauce
  • 2-3 Tablespoons olive oil
  • Pinch of salt

Cheeses

  • 16 oz mozzarella cheese
  • 1 cup ricotta cheese
  • 1/2 cup Parmigiano Reggiano, finely grated (plus extra 1/2 cup for layering and topping)

Ricotta Filling

  • 1 egg
  • 3 garlic cloves, minced
  • Generous pinch of black pepper
  • Pinch of salt
  • 1/4 cup fresh basil, chopped
  • 2 Tablespoons fresh parsley, chopped

Instructions

  1. Preheat the oven: Set your oven to 400°F to prepare for roasting the eggplant slices.
  2. Roast eggplant slices: Arrange eggplant slices on a baking sheet lined with parchment paper. Brush both sides with olive oil and sprinkle lightly with salt. Roast in the oven for 20-25 minutes on the middle rack until the slices are tender and lightly browned.
  3. Mix ricotta filling: In a small bowl, combine ricotta cheese, 1/2 cup of Parmigiano Reggiano, egg, minced garlic, chopped basil and parsley, salt, and black pepper. Mix until smooth and set aside for flavors to meld.
  4. Assemble the lasagna: In a casserole or baking dish, spread a generous layer of tomato sauce on the bottom. Layer with roasted eggplant slices, followed by a thin layer of ricotta filling, shredded mozzarella, a dusting of Parmigiano Reggiano, and another layer of tomato sauce. Repeat this layering sequence until ingredients are used up, ending with a top layer of sauce, mozzarella, and Parmigiano Reggiano cheese.
  5. Bake: Lower the oven temperature to 350°F and bake the assembled lasagna uncovered for 25-30 minutes. For a golden, bubbly cheese topping, broil on High for the last minute. Allow the dish to cool for several minutes before slicing and serving.

Notes

  • If the cheese begins to brown too quickly, cover the lasagna loosely with foil to prevent burning; avoid sealing foil tightly to prevent sogginess.
  • Ensure a thick enough layer of tomato sauce at the bottom of the dish to prevent the lasagna from burning during baking.
  • This recipe is freezer friendly; store leftovers wrapped tightly and consume within 3 months.

Nutrition

Find it online: https://recipethrive.com/classic-eggplant-lasagna/