Eggplant Lasagna

Total Time:
1 hr 10 min
10 min
1 hr

4 to 6 servings

  • 2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices)
  • 5 tablespoons olive oil, divided plus more for baking dish
  • Coarse salt and freshly ground black pepper
  • 1 cup thinly sliced cremini mushrooms
  • 2 garlic cloves, minced
  • 1 tablespoon freshly chopped thyme leaves
  • 1 (15-ounce) container whole milk ricotta cheese
  • 3 large eggs
  • 1 cup grated Parmesan, divided
  • 2 tablespoons freshly chopped oregano leaves
  • 2 cups Nona's Marinara Sauce, recipe follows
  • Nona's Marinara Sauce:
  • 5 cloves garlic
  • Coarse salt and freshly ground black pepper
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
  • 1 large onion, diced
  • 3 carrots, peeled and diced
  • 2 tablespoons tomato paste
  • 1 cup fresh basil leaves
  • 2 tablespoons freshly picked oregano leaves
  • 1 (28-ounce) can crushed tomatoes

Preheat oven to 400 degrees F.

Arrange sliced eggplant in a single layer on 2 sheet pans. Brush on both sides using 3 tablespoons of oil and season with salt and pepper. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 25 minutes.

Meanwhile, in a medium skillet add the remaining 2 tablespoons of oil and the sliced mushrooms. Saute until soft for about 7 minutes. Add the minced garlic and chopped thyme. Cook for another 2 minutes. Once the mushrooms are cooked remove and set aside to cool.

In a large bowl add the ricotta, eggs, 1/2 cup Parmesan, oregano, mushrooms, 2 teaspoons of salt and 1/4 teaspoon pepper. Mix well. Brush an 8-inch baking dish with oil.

Spread half of the marinara sauce on the bottom of the prepared baking dish. Lay 4 slices on top followed by the ricotta mixture. Lay another 4 slices of eggplant and finish with marinara sauce. Top with the remaining 1/2 cup Parmesan. Bake until golden brown, at 350 degrees, for 30 minutes.

Nona's Marinara Sauce:

Preheat the oven to 400 degrees F.

Peel 5 cloves garlic and place them in a square of foil. Sprinkle the cloves with salt and pepper and drizzle with 2 tablespoons olive oil. Wrap up the foil and place it directly on the oven rack. (Be sure that the foil packet is secure so no oil will leak out.) Roast the garlic until it's brown and tender, about 25 minutes. Allow to cool enough to touch and squeeze the garlic from the skins. Set aside.

Saute onions and carrots with the oil in a medium saucepan. Add tomato paste and stir well. This will cook off the tomato paste and give a nice orangy color. Cook for about 10 minutes. When vegetables are softened add the roasted garlic, salt, pepper, basil, oregano and stir together until incorporated. Pour in the tomatoes. Fill the empty can with water and add it to the pan. Bring to a boil then lower the heat to a simmer. Simmer for 1 hour, uncovered. Stir occasionally. Once sauce is ready carefully pour it into the food processor and puree until smooth.


- Pour into ice cube trays and freeze for future use. By putting them in ice cube trays then popping them out into a resealable bag you can control how much you want to use each time - easier to manage.

- Since tomatoes can be very acidic, using carrots and roasted garlic brings a sweetness to the marinara.

Yield: 3 cups

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Pairs Well With

Bright, fruity Italian red wine

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    55 Reviews
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    I made this last night for my husband and I and it was delicious!! I will make this again and again!! Great recipe!!
    I made this for my mother, my 5 yr old, and I. Since we are all a bit overweight I am always looking for ways to cut fat and carbs out. My child likes the ends of the eggplant cut and that takes more time. I do my layers a little different and I use already made sauce. I have to say this reciepe is a huge HIT with my family. We love it!!!! Thank You!!!
    Absolutely amazing.... I gave it my own little tweek at the end with the layers, and it worked out perfectly.
    This recipe is a keeper. I had a little trouble figuring out the right amount of salt, but otherwise all was well and this was a great way to use up some eggplants. This is the time of year where eggplants are plenty and I'm seeking variety with what to do with them. I used thinly sliced portabella mushrooms, because they were in my fridge. I can see how the eggplant layers could become layers of a combination of squash, eggplant, potato, a means to use up veggies in a tasty way.
    It was very good, but trying to watch calories would liked to
     know the calories, fat. etc.
    I did not strictly follow the recipe as I did not have enough eggplant and I used lasagna noodles, and zucchini as well as mushrooms and eggplant. I roasted the vegetables first with garlic,herbs, salt and pepper. Layered them with the sauce, ricotta, pasta and roasted vegetables. The best thing about this recipe for me was Nona's marinara sauce. Love the addition of roasted garlic and roasted carrots. I did throw in some red pepper flakes as we like things spicy and used the rest of my home-dried basil because I had no fresh basil on hand. Family loved it.
    I am appalled by people who presumed to review a recipe when they didn't follow it. Used your own sauce? Changed the cheeses? Changed the herbs? Get your own show! This recipe was outstanding. The flavors were excellent. I will certainly make it again, but since I found it quite time-consuming, I will find ways in the future to maximize the time. I did make double the marinara sauce to freeze. Next time, I will make an extra lasagna to freeze. Tip: use an immersion blender for the sauce. Enjoy!
    This was my first time every making Eggplant Lasagna and this is amazing!!! I even made the sauce and using the leftovers for pasta later in the week. Very easy to make too!
    This is DELICIOUS!! Followed everyone's advice (thank you! to salt/sweat the eggplant for two hours first. I also used jarred marinara, dried herbs, added crushed red pepper and rinsed/drained frozen spinach to the ricotta mixture (just eyeballed it, and topped with shredded mozzarella as well as Parmesan...meat-loving boyfriend just finished his in about 3 minutes and is in the kitchen getting more. Wonderful vegetarian meal - thanks Danny and reviewers!
    Can't believe how good it was!!! Thanks to the previous reviews, I peeled the eggplant, sliced it thick, salted and let it sit while I put the rest of the ingredients together. I had one eggplant but made the full filling amount even swapping out the egg for Eggbeaters. Added a box of chopped spinach that I drained and the smells in the kitchen were divine. I used jarred marinara to save some time. Took a small casserole dish for 2 and filled it up making sure to sprinkle mozzarella on top. After a couple of bites, husband and we're hooked...this one is going to the rotation and is a food base lasagna recipe too.
    This recipe was very tasty BUT we should have been instructed to peel the eggplant, 8 slices of eggplant all together-not per eggplant, go easy on the sauce especially on the bottom layer, and more mushrooms.
    Note: experienced cooks will get the lack of specifics, sorry. Well, after reading the helpful and not so helpful reviews, I did this: peeled and cut the eggplant crosswise and sweated it with salt on paper towels for 2 hours. Baked them as per the recipe, used previously made sauce. Sauteed onion, garlic and mushrooms, chopped fresh parsley a shot of dried oregano added to ricotta and fake eggs and some parmesan. Used individual 8 oz ramekins layering sauce, slice of eggplant, spoon of ricotta mixture, another eggplant, more ricotta mix, eggplant, sauce, mozzarella, parm, peccorina romano. Topped with panko mixed with olive oil. Baked as directed. Let rest 10 minutes...amazing!
    This is a fabulously delicious vegetarian recipe! I added some onions and spinach to the cremini mushrooms as well as some mozzarella to the recipe (i like the way it melts and it turned out better than I had ever hoped it would. This recipe is going in my recipe book...I plan on reusing it frequently for rest of my life. Sold!
    This is a great dish. I am trying to avoid gluten and this was a great way to bring back lasagna. It is also a great base recipe for trying out other lasagna recipes without the lasagna noodle. It is a very flexible and forgiving dish to make.
    YUCK!!!!!!!!!!!! waste my time and effort and my money...... sorry but its really disappointing...
    This was my first time trying eggplant and i was pleasantly surprised how good it tastes in this lasagna. I also used sliced provolone cheese as a topping and the homemade marinara was on the money!
    Delicious! made it for my husband and myself, we are both vegetarians. Its a keeper!
    Made this several times now and it is always a huge hit (especially with women, no idea why. Just need to cut back on the sauce and save for another day. I like the idea of baking it longer...will push it to an hour or longer next time at a lower temp.
    This was fabulous and well worth the effort! I used my own homemade tomato sauce from garden tomatoes and eggplant also from garden. I liked the thyme in recipe, used fresh parmesan, and added some mozzarella to top it off. We will definitely save and serve again!
    Took hours to make but it turned out incredible!! 
    love how there's no pasta/carbs in it & the "eggplant" completely replaces it! 
    I added a little more cheese, mushrooms and added some very fine chopped onion
    just a comment to darrenspruce-learn to read, this is eggplant lasagna and the eggplant takes the place of the pasta
    I made this tonight but made these changes with great sucess. I had read all the other ratings and took them all into consideration when making this. I too put sauce (purchased from a jar on bottom of glass dish then topped with a layer of no boil lasagne noodles. Rather than use mushrooms I mixed spinach with the eggs and ricotta. When baking the egg plant I let it bake until somewhat crispy. 
    Cut back on the thyme and added some mozzeralla. After baking I let it stand covered for about 30 minutes and it set up perfectly! Beautiful presentation. I will definately make this over and over again!
    I thought this was great!
    Just want to provide a few hints. If your lasagna ended up soggy, try sprinkling both sides with salt. Place in one layer on a cotton kitchen towel and place another towel on top. I let mine sit for a few hours. The towels end up wet and most of the salt ends up on the towels.
     I cut my eggplant sideways. It makes it easier to dish out.
     I peeled the eggplant since I don't like the peel.
    Very very good recipe, and not hard at all to follow. The one problem I ran into is that the amount of cheese in this recipe is insufficient to hold together the filling after cooking. Add another 1/4-1/2 a cup of mozarella to the filling and it stays together a LOT better.
    I liked baking the eggplant as it keeps the fat way down. Another reviewer suggested cottage cheese which I will try next time instead of the ricotta. The filling ingredients were stellar. The flavors of mushrooms and spices took this to the top! I used my own marina sauce because I had already made some. So I give this top ratings because anyone can come up with a tasty recipe that is high fat but low fat and tasty is hard to do!
    My husband and I loved this. In fact I am making it again for my whole family. I have served it to others families and made some sausage on the side for those who love meat. I did cheat and use jarred marinara, which turned out fine.
    This recipe uses nice ingredients but, 30 min to bake is no where near enough time to ensure the eggplant is not bitter and tender. Horrible taste and texture when done according to recipe directions. Make this but bake for 2 hours at 325 covered with foil. Delish!!!
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