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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4.2 62
Pour what into ice cubes trays? The tip is not clear?? Make your own marinara. Have to us large eggplants and slice thin or else you have to use more eggplants. Okay. item not reviewed by moderator and published
AMAZING-tasting recipe so I am giving it five stars. It has become a go-to for me. However you MUST make the marinara sauce ahead of time. Don't do it all at once or it will take you forever. item not reviewed by moderator and published
Amazing Recipe. If you follow the directions to the T, you will get great results. item not reviewed by moderator and published
I enjoyed this recipe. The ricotta mixture was really delicious. I will use that in other lasagna recipes. I also used two eggplants. I divided the mixture between two 8x8 pans so I could freeze one. I also added two layers of lasagna noodles, one on the first layer of sauce and the other in the middle, because I sliced my eggplant too thin. I used sauce that I had already made from the tomatoes in my garden. I will definitely make this again. item not reviewed by moderator and published
This recipe was delicious, however time consuming. It also took me about two hours prep time. I used a 9x13 pan, there was a little extra sauce, however, I needed about two more eggplants to complete the layers. The sauce was very tasty I used more herbs and beef stock instead of water when refilling the tomato can. item not reviewed by moderator and published
This recipe was delicious but was a pain in the neck. It says 10 minutes prep time and 1 hour bake time but with dicing slicing vegetables, roasting garlic and eggplant, simmering sauce, pureeing and assembling it was easily 1 1/2 to 2 hours prep time. Not only that, the recipe easily overwhelmed my 8x8 dish. (Guess my eggplants were bigger than his). Also, the marinara sauce doesn't fit in a large saucepan and I had to transfer the whole thing to a larger stockpot. p.s. Bake time is only 30 minutes not an hour. Please get the details right when you post a recipe!! item not reviewed by moderator and published
I made this and loved it! First time I have ever tasted/used eggplant. Won't be the last time either. This is a keeper and one to share. item not reviewed by moderator and published
I made this last night for my husband and I and it was delicious!! I will make this again and again!! Great recipe!! item not reviewed by moderator and published
Excellent item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
I agree, it was extremely time consuming. I think it took me 2 1/2 hrs to complete this dish. And created a lot of dishes. item not reviewed by moderator and published

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