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GET IT NOWMy Eggplant Lasagna Recipe Has All The Cheesy, Meaty Comfort Factor
It’s that time again! Come July and August, this eggplant lasagna always comes calling my name. And I’ve got lots of reasons it’ll call yours:
- All the flavors of classic lasagna – Using eggplant in lasagna works amazingly well and tastes a lot like regular lasagna. Instead of pasta, I just use tender roasted eggplant between the layers of saucy ground beef, creamy parmesan ricotta blend, and melty mozzarella. (I don’t think you’ll miss the noodles one bit, but if you prefer a “pasta feel” without the carbs, try my classic keto lasagna instead.)
- Easy and meal prep friendly – The steps are super easy, and the ingredients are simple. Plus, meal prepping this dish ahead works beautifully.
- Healthier comfort food – My eggplant lasagna recipe is naturally low carb, keto-friendly (just 6 grams net carbs per serving), and gluten-free. It’s also just a wonderful combo of seasonal veggies and protein!
- Dip your toes into eggplant – The eggplant flavor is not strong in this dish, so this is a great way to experiment with this vegetable.
I think this eggplant lasagna is one of the best ways to enjoy this seasonal veggie. But to be honest, I love it anytime I spot good eggplant. Make it with me for a comforting, healthy dinner!
Ingredients & Substitutions
Here I explain the best ingredients for my eggplant lasagna, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Roasted Eggplant:
- Eggplant – You’ll need about 20 ounces of eggplant, which may be one or two depending on their size. Depending on where you’re from, your store might call it aubergine or brinjal.
- Olive Oil, Sea Salt, & Black Pepper – For roasting. Feel free to use avocado oil instead of olive oil.
Meat Sauce:
- Ground Beef – I prefer beef here, but you can easily use ground turkey, chicken, pork, or Italian sausage.
- Marinara Sauce – You can use my homemade marinara sauce, otherwise I love this brand. Tomato sauce would make a decent substitute, but I’d recommend adding extra garlic and spices (below).
- Garlic – Plus more olive oil to saute it. If you like onions, you can also saute some before the garlic.
- Spices – Italian seasoning mix, sea salt, & black pepper. Throw in a pinch of crushed red pepper flakes if you want extra heat.
Cheeses:
- Ricotta Cheese – The creamy base. You can substitute cottage cheese or even farmer’s cheese, but I’d run them through a food processor for a smoother texture.
- Grated Parmesan Cheese – I use the shelf-stable grated kind for convenience, but freshly grated is even better.
- Egg – To bind the filling. You can omit this if you need an egg-free version.
- Mozzarella Cheese – For the melty layer and topping. I used shredded, but you can also layer on slices. If you choose fresh mozzarella, dry it first using the method from my zucchini parmesan.
How To Make Eggplant Lasagna
have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card below.
- Roast the eggplant. While the oven preheats, slice the eggplant lengthwise using a mandoline. Arrange the slices on a large baking sheet lined with parchment paper. Brush both sides with olive oil, season with salt and pepper, and roast until soft. If there’s any excess moisture remaining, pat dry with a paper towel.
- Make the meat sauce. Meanwhile, heat the olive oil in a large skillet over medium heat. Saute the garlic first, then cook the ground beef with salt and pepper. Stir in the marinara sauce and Italian seasoning. Reduce heat and let it simmer.
- Make the cheese filling. In a small bowl, mix together the ricotta, parmesan, and egg.
- Let’s layer! To assemble the eggplant lasagna, line the roasted eggplant slices on the bottom of a large baking dish (this one is my fave). Top with the ground beef marinara mixture, spread the ricotta mixture on top, and sprinkle with shredded mozzarella. Repeat the layers a second time.
- Bake in the oven. The dish is done when the cheese is melted and golden. I like to garnish with fresh basil, but fresh parsley works, too!
My Recipe Tips
- Choose small to medium eggplants if possible. Large ones tend to be more bitter and seedy. If you only have a large one, I recommend salting the slices to remove some of the bitterness before roasting. Let them drain over the sink for 30 minutes, then rinse, pat dry, then proceed with my eggplant lasagna recipe as written.
- Use a mandoline slicer for best results. Not only is it faster than a knife, it makes it easier to cut all the eggplant slices to the same thickness. That’s important for this recipe!
- For prettier eggplant lasagna, grab two eggplants instead of one and only use the center cut slices. This makes more distinct layers. I usually just saute any extra eggplant left over on the ends.
- Do you have to salt the eggplant? I usually don’t because I get smaller eggplants (see above), which don’t need it. If you have a very large eggplant, I do recommend salting it and letting it sit before rinsing and using in this recipe.
- You’ll need an extra large baking sheet to fit all the eggplant slices. I use and love this sheet pan, which never sticks even when I don’t line it. If you only have smaller pans, swap their positions in the oven halfway through.
- Make the layers in parallel to save time. I start cooking the meat sauce while the eggplant roasts, and make the cheese filling while the sauce simmers. Then, simply assemble the layers and bake.
- My meat chopper is helpful to cook the beef faster. I use it to break up the ground beef as soon as it hits the pan. Quicker and easier than a regular spatula!
- Do you need to drain the beef? I use 85/15 ground beef and don’t usually need to drain it, but you can drain yours after cooking (before adding the marinara) if you use 80/20. Alternatively, you can use 90/10 to lighten up this dish.
- For saucier lasagna, increase marinara to 2 cups. I used 1 1/2 cups to keep the carbs lower, but you can increase the amount if you want the meat layer to be more saucy.
- Add the ricotta mixture in dollops. This makes it easier to spread evenly than dumping it all in one spot.
- Want a meatless version? I like this eggplant lasagna with meat, but you can replace the ground beef with sauteed mushrooms and/or sauteed spinach. You can also try my vegetarian eggplant casserole or eggplant rollatini — they’ve got similar flavors.
Eggplant Lasagna
You'll love my eggplant lasagna recipe with layers of roasted eggplant, beef marinara, creamy ricotta, and melty cheese. Healthy & low carb!
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Ingredients
Tap underlined ingredients to see the ones I use.
Roasted Eggplant:
Meat Sauce:
Cheese Filling:
Cheese Topping:
Instructions
Tap on the times in the instructions to start a kitchen timer.
Roasted Eggplant
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Preheat the oven to 400 degrees F (204 degrees C). Line and grease a large baking sheet.
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Arrange the eggplant slices in a single layer on a large baking sheet (or two small ones). Brush both sides with olive oil. Season with sea salt and black pepper.
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Roast the eggplant in the oven for about 15-25 minutes, until soft. When done, remove from the oven and leave the oven on at 400 degrees F (204 degrees C).
Meat Sauce
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While the eggplant is roasting, heat oil in a large skillet over medium heat. Add the garlic and cook for about 1 minute, until fragrant.
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Increase heat to medium-high and add the ground beef. Season with sea salt and black pepper. Cook until browned (about 10 minutes), breaking apart the meat with a spoon or spatula.
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Stir in marinara sauce and Italian seasoning. Reduce heat to a gentle simmer. Simmer for about 10 minutes.
Cheese Filling
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While the meat sauce simmers, make the cheese filling. In a small bowl, stir together the ricotta cheese, Parmesan cheese, and egg.
Assembly
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Line the bottom of a large glass or stoneware baking dish (this one is my favorite and the perfect size) with a single layer of roasted eggplant slices (typically 4-6 slices for a layer). Top with the ground beef marinara mixture. Spread the ricotta mixture on top. Sprinkle with shredded mozzarella cheese. Repeat the layers again, with shredded mozzarella last.
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Bake for 10-15 minutes, until the cheese on top is melted and golden.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/8 of entire recipe
- Tips: Check out my recipe tips to help you get the best texture, assemble the eggplant lasagna more easily, a few variations, and meal prep options.
- Storage: I have several make ahead options here.
- Note on nutrition info: It’s based on 85/15 ground beef and will also vary depending on which marinara sauce you use.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Eggplant Lasagna
Make Ahead Options
- Store leftovers: They’ll keep in an airtight container in the fridge for up to 3-4 days.
- Meal prep the layers: You can prepare the layers ahead of time and store them separately in the fridge for up to 2-3 days, then assemble and bake the day-of. To prevent the cut eggplant from browning, I store it submerged in water with a splash of lemon juice.
- Meal prep the entire casserole: Feel free to assemble the whole thing in advance, pop in the fridge, and just bake when ready. I do this option most often!
- Freeze: My eggplant lasagna freezes beautifully for up to 3 months. If you’re making it ahead, assemble the casserole but skip the last baking step and freeze. If you have leftovers, it’s fine to freeze those after baking, too. Thaw overnight in the refrigerator before heating if you can. Baking from frozen does work, but takes a long time to heat through.
- Reheat: I recommend reheating in the oven at 350 degrees F, as a higher temperature will darken the cheese too much. You can also warm individual portions in the microwave — great for lunch!
Serving Ideas
Eggplant lasagna is easily a complete meal in itself — that’s one of the things I love about it! But if you want to add something on the side, try my Caprese salad, zucchini noodle salad, or broccoli rabe to balance out the richness.
You can also add my cucumber soup for a refreshing starter in the summer, or some low carb dinner rolls for an extra comforting vibe.
More Vegetable Lasagna Recipes
I love combining veggies with lasagna flavors! If you like my eggplant lasagna, you’ll probably like these, too:
233 Comments
Eva
0I think this is the best homemade lasagne I have ever had. Absolutely did not need any noodles and the taste is amazing. Next time I will cut the eggplant a little wider as it shriveled down a lot when roasting and definitely 2 larger eggplants for the full 2 layers
Dale Olstinske
0Made as directed, there was lot of liquid after cooking. Don’t know it was from eggplant or cheese, but I think this this needs an addition of something to soak up the water.
Maya | Wholesome Yum
0Hi Dale, There shouldn’t be much liquid – just a little as shown in photos. If it was watery, the issue is likely that the eggplant needed to roast for longer in the beginning – this brings out and evaporates the extra moisture.
Diane
0Can I make this ahead and freeze it
Wholesome Yum M
0Hi Diane, Yes, you can!
Suzanne
0This was a good recipe! I made a few tweaks, based on what I do when I make regular lasagna. I added about a teaspoon (you can use less) of nutmeg to the ricotta filling. It increases the carbs a little, but nutmeg brings out the flavor of the ricotta a bit more. I also chopped and quickly cooked in a 1/2 tsp of oil about 2 cups of packed fresh spinach (you could defrost a box of frozen spinach and use it instead). Once the spinach cooked down, I squeezed as much moisture out of the spinach as possible and then divided it up and used it as another layer in the lasagna. However, I think next time I’ll add it to the ricotta mixture – it’s too hard to spread separately. This also adds a tiny bit to the carb count. But I like one-dish meals, and this way I was still getting my greens.
While it’s fine to leave the eggplant skin on, I probably will take some of it off on the outside pieces so that you don’t need a knife to cut the eggplant once you’ve eaten everything else.
This was so satisfying! Thanks for a great recipe!
Melissa
0I convinced my family to try it last night. It was awesome.
Diana Evans
0Delicious! Will definitely make this again. I used havarti slices in place of the mozzarella- so good!
Ruth
0I don’t like riccota cheese. Can I substitute small curd cottage cheese?
Wholesome Yum M
0Hi Ruth, Yes, absolutely that will work!
Stephanie Walters
0This is seriously one of the best low-carb/keto recipes I’ve ever made! So much so that my husband, who isn’t low-carb/keto, requested that I make it every week. I added Italian sausage to the ground beef so I don’t know how that alters the nutritional value, but it was delicious. And even better the next day, and the next!
Lou
0Could you cook this in slow cooker?
Wholesome Yum M
0Hi Lou, This recipe would turn out too watery if cooked in a crock pot.
Janine
0This receipe is really good. My only criticism comes in the page layout of the website. It takes forever to find the actual measurements of the ingredients. Other than that, this is fab!
Wholesome Yum M
0Hi Janine, Thanks for the feedback! The ingredient amounts are always located in the recipe card, which is accessible by a ‘jump to recipe’ button at the top of the page if you don’t want to read the post.
Niamh
0This is one of my go to recipes for eggplant. My family loves it! I have made it multiple times this summer! Thank you!
Joycelin Kilgore
0Amazing dish and so simple to make!
Lisa
0Yum! That looks delicious!
Petegay Johnson
0So, I tried my best but as usual was making too many keto meals at the same time and messed up my layers. Maya, what would be the nutritional impact if I used ground turkey instead of beef? Thanks
Wholesome Yum M
0Hi Petegay, I’m not sure. You can enter the recipe into an online recipe calculator to get an accurate update on nutrition information when using turkey.
Lisa
0That looks delicious!
Carol
0Great recipe!
Mihaela
0Best meal I had in my keto cruising! I started in July.
Angela
0Thanks so much Maya for providing such detailed instructions for this delicious recipe. This is one of those dishes I will make over and over again! My husband absolutely loved it. I made it lasagna style, slicing the eggplant somewhat thinner than shown in the video and it turned out to be the perfect thickness for tenderness. I used only 1 lb of grass fed ground beef, replaced the marinara sauce with my favorite San Marzano Italian tomatoes and reduced the quantity of shredded mozzarella to 1 cup to reduce fat, carbs and calories. You will go back for seconds – guaranteed!
Beth
0My husband and I enjoyed this recipe very much. The eggplant is so delicious from pre-baking that we didn’t miss the lasagna noodles at all.
Doris Poore
0This lasagna was delicious! I did double the amount of garlic but that was it. My husband loved it. He gave it a two thumbs up!
Nellie Tracy
0This is delicious. Such a great weeknight dinner for my family!
Allison
0Delicious! I actually prefer this over lasagna with pasta. Thanks for sharing!
Deanna
0I have made this twice and loved it!
Effie
0I made this without the cheese filling. I do not like ricotta cheese. I layered the eggplant on the bottom , added meat sauce and then shredded Cheese. I sprinkled some Parmesan cheese as well. Then repeated using all the remaining ingredients. It turned out for good and my husband loved it!!
MIRANDA Erwin
0Can this be frozen? If so, should I bake 1st then freeze or just freeze it.
So easy to make
Wholesome Yum M
0Hi Miranda, Yes, you can freeze this recipe. You can do it both ways – see the post above for freezing details.
Donna L
0This sounded so good that even though I didn’t have ground beef defrosted, I made it anyway with meatless sauce & baby spinach instead! I also didn’t put it in a 9×13 dish. I opted for a lasagna pan that has 3 (12 & 1/2″ x 3″) troughs to make 3 individual lasagna (you can make 3 altogether different ones at the same time) so I’ll cut each in 1/2 horizontally to make 6 and freeze 5 for work lunches with side salads or meatballs.
Gussie
0Hello, I hope you’re doing great, thanks for the recipe.
One question, can I replace the ricotta cheese with cottage cheese?
And if I replace it can I mix the cottage cheese with the egg and Parmesan cheese?
Wholesome Yum M
0Hi Gussie, Yes you can use cottage cheese in place of the ricotta. Cottage cheese is not as low in carbs as ricotta is, so it will impact the final nutrition of the dish. Yes, you can use an egg, parmesan cheese, and cottage cheese together. Enjoy!
Dalynn
0O..M…G!!! I just made this tonight and it was FANTASTIC!!! The only thing I’ll change next time is have a little larger eggplant or buy two! Other than that I follow recipe exactly. It went together really quickly and easily. Thanks so much for this awesome recipe!!
Brittani
0This was amazing! The only thing I had to change was, because of current events, I could only find 1 pound of mild ground Italian sausage… Everything else I did by the book, and it turned out great.
Melissa Burden
0Just made this tonight. Two large pans. One for my son and his three roomies and one for my fiancee and I. All of us agree that it is actually better then regular lasagna. No pasta needed! Thank you (:
Transplant west
0No recipe in this link- paleo zucchini lasagna.
Wholesome Yum M
0Hi Transplant West, The link is working now. Thanks!
Kaye Kramer
0I made this keto eggplant parm last night and it was awesome! I changed the recipe slightly by adding mozzarella in with the ricotta and parmesan, I also used 2 Cups of sauce and layered the eggplant randomly to make it more like a casserole. But otherwise followed everything and it was delicious! Since cutting down on carbs I have been craving something “pizza” like and this really hit the spot! Thanks for the recipe!
Helen
0Hi Maya, I really enjoyed this meal but I have a bit left over. Do you think it is suitable to freeze?
Wholesome Yum M
0Hi Helen, Yes you can freeze this recipe.
Pam
0Really good! I opted to make this into a casserole, leaving everything else per the recipe. We didn’t even miss the noodles!
June
0Do you peel the eggplant before roasting?
Wholesome Yum A
0Hi June, see the recipe video for guidance. No peeling needed!
Holly
0Newby to keto with reluctant teenagers, and I’m so impressed with this recipe! My kids kept raving about how good it was, even though they were SO upset while I was assembling it because they LOATHE eggplant. Once they tasted this lasagna, they agreed that it was delicious and they didn’t miss the noodles. You can’t taste the eggplant, it just provides the layers. Next time I’m going to use a mandolin to slice the eggplant and get uniform thinness. I made mine in a casserole pan like “normal” lasagna (3 layers) to make it visually easier on the kids (and myself tbh). I had to use 2 eggplants sliced thin and this increased prep time for the roasting, but SO worth it! I think if I get them thin enough with a mandolin, the roasting may not be necessary. Looking forward to leftovers for lunch today! Thank you so much!
Tay
0Your website is amazing!!! I have made sooooo many recipes!! You are awesome. Thanks for sharing
Mimi
0This is great! Really satisfied my lasagna cravings. I did find the edges of the eggplant a bit tough to cut, so I’ll probably try to remove them before roasting next time ☺️
Jan
0Excellent recipe! This will definitely stay on our ‘regular’ meal menu. My husband is supposed to be watching his carbs, and I always try to watch mine, and even he thought this was fabulous! I did a smaller baking pan and did 3 layers but turned out great.
Meg
0Made this tonight and it was quick and easy! Most importantly it was delicious! I was planning to take my neighbor a dish but keeping it for myself! . Thank you for sharing!
Rachael
0This was delicious! I subbed low carb Bertolli sauce for the maranara. My husband ate three helpings! He said I the was better without noodles and the BEST Lasagna he’s ever had!
Kathy
0Made last night for dinner. Quick, easy and delicious. Definitely on the what’s-for-dinner-tonight menu.
Nancy K Bland
0Made this recipe today. So good! I substituted spicy pork sausage for the burger (we’re not big burger eaters) and added onions to my sauce mixture. Oh I didn’t have ricotta so I used cream cheese.
Ivellisse Torrens
0I am starting the keto diet in order to lose weight and see if my actual condition change for the best. I’ll let you know how it goes.
Liz
0We love eggplant parm and this was a delicious change of pace! So yummy!
Wilhelmina
0I love the individual stacks in this recipe and the seasonings are spot on! Yum!
Karen B
0I made this last night, and the entire family LOVED it and asked me to make it again! Fortunately, I made a double recipe, so I already have another casserole made up for later. I sliced the eggplant very thin, like noodle thin, and after roasting, just layered in dish like you would if you were using noodles. I substituted 4% cottage cheese for ricotta (because my mother always used cottage cheese in her lasagna), and used a chunky, veggie-filled, low-carb spaghetti sauce (Bertolli garlic) instead of marinara, which added a lot of extra flavor (and nutrition). It was a little higher in carbs, but not much. No one missed the real noodles, and everyone was satisfied with a one-dish meal. It takes a little time for the prep, but because of doubling (which probably only took an extra 5 minutes), I now have another meal ready to go.
Sharon
0This such a great alternative to lasagna when you’re looking for low carb. Loved it!
Erica Schwarz
0Eggplant is one of those ingredients I WANT to love so badly and I try and try again with it. This recipe was the one because it was truly delicious.
Sandi
0What a delicious idea to use eggplant. It was great, thank you!
Karen
0Eggplant to the rescue! I love the idea of using veggies to replace pasta and do it often with zucchini noodles.
This is just as tasty as any pasta filled lasagna!
Ilona
0That is way healthier lasagna then traditional one. I loved it!