Description
This Eggplant Lasagna is a cheesy, comforting, and gluten-free alternative to traditional lasagna. It’s made with roasted eggplant slices, creamy ricotta filling, and layers of marinara sauce—all baked to golden perfection.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 2 cups ricotta cheese
- 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cups marinara sauce (store-bought or homemade)
- 2 cloves garlic, minced
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Lightly salt eggplant slices and let them sit for 15 minutes to draw out moisture. Pat dry with a paper towel.
- Brush eggplant slices with olive oil and sprinkle with Italian seasoning. Bake for 20 minutes, flipping halfway through. Set aside.
- In a bowl, mix ricotta cheese, egg, salt, and pepper until smooth.
- In a baking dish, spread a thin layer of marinara sauce.
- Add a layer of baked eggplant slices, followed by dollops of ricotta mixture, some mozzarella, and a spoonful of marinara.
- Repeat layers until ingredients are used up, finishing with marinara, mozzarella, and Parmesan on top.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 15 minutes or until golden and bubbly.
- Let rest for 10 minutes before serving. Garnish with chopped basil.
Notes
- Always salt and pat the eggplant dry to reduce moisture.
- Use high-quality marinara sauce for richer flavor.
- Can be made ahead and refrigerated for up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 65mg