Eggplant Lasagna

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.

1. 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.
2. 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.

3. Make the cheese filling. In a small bowl, mix together the ricotta, parmesan, and egg.
4. 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.
5. 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!

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:

Lasagna Stuffed Peppers

Zucchini Lasagna

Spaghetti Squash Lasagna

Zucchini Roll Ups

Stuffed Eggplant

Zucchini Parmesan