Eggplant Lasagna is a hearty baked casserole layered with tender roasted eggplant, rich tomato sauce, creamy ricotta, and melted mozzarella. Roasting the eggplant first concentrates its flavor and helps prevent the finished lasagna from becoming watery.

This version skips traditional pasta sheets in favor of eggplant while keeping the familiar layered structure of classic lasagna. It can be assembled ahead and baked when you’re ready to serve, making it a practical option for a family dinner or weekend meal.

Recipe at a Glance

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Additional Time: 15 minutes
Total Time: 1 hour 55 minutes
Yield: 1 9×13-inch lasagna
Servings: 8 servings
Difficulty: Intermediate

What You Need Before You Start

Large rimmed baking sheet
Parchment paper
9×13-inch baking dish
Large skillet or saucepan
Medium mixing bowl
Sharp chef's knife
Cutting board
Wooden spoon or spatula
Aluminum foil

Ingredients and Helpful Swaps

■ 2 1/2 pounds eggplant , sliced lengthwise into 1/4-inch-thick planks
■ 3 tablespoons olive oil
■ 1/2 teaspoon kosher salt
■ 1/4 teaspoon freshly ground black pepper
■ 2 tablespoons olive oil
■ 4 garlic cloves , minced
■ 24 ounces marinara sauce
■ 1 teaspoon Italian seasoning
■ 1/4 teaspoon crushed red pepper flakes , optional
■ 15 ounces whole-milk ricotta cheese
■ 1 large egg , lightly beaten
■ 1/2 cup grated Parmesan cheese
■ 2 tablespoons chopped fresh parsley
■ 1/4 teaspoon kosher salt
■ 1/4 teaspoon freshly ground black pepper
■ 2 cups shredded low-moisture mozzarella cheese
■ 1/4 cup grated Parmesan cheese

How to Make Eggplant Lasagna

Heat the oven and prepare the pan. Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
Prepare the eggplant. Slice the eggplant lengthwise into planks about 1/4 inch thick. Arrange them in a single layer on the prepared baking sheet. Brush both sides with olive oil, then season with kosher salt and black pepper.
Roast the eggplant. Roast for 20–25 minutes, turning the slices halfway through. They should be tender and lightly browned at the edges. If the slices still look firm in the center, roast for another 3–5 minutes. Let them cool slightly while you prepare the other layers.
Prepare the tomato sauce. Reduce the oven temperature to 375°F (190°C). Heat olive oil in a large skillet or saucepan over medium heat. Add minced garlic and cook for about 30 seconds, until fragrant.
Simmer the sauce. Stir in marinara sauce, Italian seasoning, and optional crushed red pepper flakes. Simmer over medium-low heat for 8–10 minutes, stirring occasionally. The sauce should be thick enough to coat a spoon. If it looks watery, continue simmering for a few more minutes.
Mix the ricotta filling. In a medium bowl, combine ricotta, beaten egg, Parmesan, parsley, kosher salt, and black pepper. Stir until evenly combined and creamy.
Start the first layer. Spread about 1/2 cup of the tomato sauce over the bottom of a 9×13-inch baking dish. Arrange a layer of roasted eggplant over the sauce, slightly overlapping the pieces if necessary.
Build the remaining layers. Spread about one-third of the ricotta mixture over the eggplant. Sprinkle with some of the shredded mozzarella. Add another layer of eggplant, followed by sauce, ricotta, and mozzarella. Repeat until the ingredients are used, finishing with a layer of tomato sauce.
Add the final cheese layer. Sprinkle the remaining mozzarella over the top, followed by the grated Parmesan. The surface should be evenly covered but not packed down.
Bake covered. Cover the baking dish loosely with aluminum foil, making sure the foil does not press directly into the cheese. Bake at 375°F (190°C) for 30 minutes.
Brown the top. Remove the foil and continue baking for 15–20 minutes, until the sauce is bubbling around the edges and the cheese is melted and golden brown. For deeper browning, you can broil for 1–2 minutes, watching constantly.
Rest before serving. Remove the lasagna from the oven and let it rest for 15 minutes before slicing. This gives the layers time to firm up. Cut into 8 portions and serve warm.

Kitchen-Tested Tip

Don't skip roasting the eggplant; it's crucial for avoiding a watery lasagna.
Use a thick tomato sauce to prevent excess moisture.

Why You Will Love This Recipe

Roasting removes excess moisture from the eggplant, resulting in a firmer lasagna.
The ricotta mixture adds richness without requiring a heavy cream sauce.
Bright tomato flavor balances the richness of the cheese and roasted eggplant.
Covering the casserole helps heat the center without drying the top.
A short cooling period allows the cheese and sauce to settle for better slices.

Storage and Make-Ahead Tips

Store leftover lasagna in an airtight container or cover the baking dish tightly and refrigerate for up to 4 days.
Reheat individual portions in the microwave or larger portions covered with foil in a 350°F (175°C) oven until hot throughout.
Assemble the lasagna up to 1 day in advance, cover tightly, and refrigerate. Bake directly from the refrigerator, adding about 10–15 minutes to the covered baking time.

Liza's Best Kitchen Tips

Let the lasagna rest after baking to help the layers hold together.
Watch the broiler carefully; cheese can burn quickly under high heat.
Keep the eggplant slices intact; roast until tender but not falling apart.

FAQ

Can I make eggplant lasagna without salting the eggplant first?

Yes. Roasting the eggplant directly is sufficient for this recipe because the slices are cooked at high heat before assembly.

Why is my eggplant lasagna watery?

Excess moisture usually comes from under-roasted eggplant or thin tomato sauce. Roast the eggplant until tender and lightly browned.

Can I use zucchini instead of eggplant?

Yes, but the texture will be softer because zucchini contains more water. Slice it thinly and roast thoroughly.

Can I use fresh mozzarella?

Yes. Drain the mozzarella thoroughly and pat it dry before using.

Can I assemble eggplant lasagna ahead of time?

Yes. Assemble it up to 1 day ahead, cover tightly, and refrigerate.