Eggplant Lasagna

70 min

3 servings

I adore eggplant in every form-parmigiana, fried, grilled, roasted, or stuffed.
This rich yet delicate eggplant lasagna is a must-try for fellow eggplant lovers!
Below, I share a simple marinara sauce recipe, but feel free to use store-bought sauce. You can also use no-boil or pre-boiled boxed lasagna noodles if you prefer not to make fresh pasta—it'll still be delicious!

Servings: 3

Ingredients

2 medium eggplants (500 g), sliced lengthwise into ¼-inch (6 mm) slices
1 cup (250 g) ricotta cheese
3 cloves garlic, minced
2 tsp dried oregano
1 large egg
2 cups (500 g) tomato sauce (see below or use store-bought)
2 Tbsp extra-virgin olive oil
¾ cup (100 g) grated Parmesan cheese
1½ cups (200 g) grated mozzarella cheese
1 medium bunch fresh basil, chopped
Salt and black pepper, to taste
• Simple Marinara Sauce:
1 can (480 g) peeled tomatoes
2 Tbsp tomato paste
2 cloves garlic, minced
¼ tsp sugar
2 sprigs fresh basil
¼ cup (60 ml) extra-virgin olive oil
Salt and black pepper, to taste

Cooking Instructions

Marinara Instructions: Heat olive oil in a saucepan over medium heat. Add garlic and cook until golden, about 5 minutes. Stir in tomato paste for 1 minute. Add tomatoes, crushing them with a spoon, then season with salt, pepper, and sugar.

Add basil sprigs and simmer on low for 35-45 minutes until thickened to about 3 cups. Remove basil sprigs and garlic.

Lasagna Instructions:

Prepare Eggplant: Slice eggplants, sprinkle with salt, and let sit in a colander for 1 hour. Rinse, pat dry, and fry in olive oil until golden on both sides (or grill for a lighter option). Drain on paper towels to remove excess oil.

Make Ricotta Mixture: In a bowl, combine ricotta, Parmesan, egg, salt, and pepper.

Assemble Lasagna: In a 9x6-inch (23x15 cm) baking dish, spread a thin layer of ricotta mixture. Add a layer of lasagna noodles, followed by a layer of ricotta mixture, eggplant slices, 3 Tbsp tomato sauce, and a sprinkle of mozzarella and Parmesan. Repeat layers until ingredients are used up, finishing with a layer of cheese.

Bake: Preheat oven to 380°F (190°C). Cover with foil and bake for 30 minutes.

Uncover and bake for an additional 15 minutes until golden. Let rest for 15-20 minutes before serving.

Chef's Note

Fresh pasta sheets cook faster. If using dried lasagna noodles, increase baking time by 10-15 minutes.