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
Absolutely amazing.... I gave it my own little tweek at the end with the layers, and it worked out perfectly. item not reviewed by moderator and published
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. item not reviewed by moderator and published
It was very good, but trying to watch calories would liked to know the calories, fat. etc. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
YUCK!!!!!!!!!!!! waste my time and effort and my money...... sorry but its really disappointing... item not reviewed by moderator and published
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! item not reviewed by moderator and published
Delicious! made it for my husband and myself, we are both vegetarians. Its a keeper! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Took hours to make but it turned out incredible!! love how there's no pasta/carbs in it & the "eggplant" completely replaces it! item not reviewed by moderator and published
I added a little more cheese, mushrooms and added some very fine chopped onion item not reviewed by moderator and published
just a comment to darrenspruce-learn to read, this is eggplant lasagna and the eggplant takes the place of the pasta item not reviewed by moderator and published
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! item not reviewed by moderator and published
I thought this was great! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
This recipe tastes just as the picture looks: Gross! Not a good recipe for eggplant lasagna. Eggplant was soggy, and bad to eat with the skin on. The ricotta made it even more soggy and made it fall apart. Dont know why Danny didnt wanna use mozarella? Anyways, i will never make this again. This turned me off to eggplant. yuck. way too messy. sorry danny. item not reviewed by moderator and published
Thankyou for allowing me to realise that if I want to learn the special details on how to make lasagna I need to look elsewhere. I can already mix things together and cook well and so could have improvised something equivalent. The instructions were vague... What size baking dish? Where is the pasta (called lasagna) or maybe state this is an exception dish? Why not state that the sauce takes an extra hour? Well, I can say that its difficult to fail even with basic cooking skills but one could indicate the things that could go wrong. I found that the quantities did not add up very well, the aubergines shrink a lot when they are roasting. Well, I'm off to hunt for the real secrets in ideal lasagna making. Then I can come back to these sites for suggestions for the ingredients. Thanks for this first motivating experience. item not reviewed by moderator and published
this dish was worth the time. I added two layers of store bought breaded eggplant and some mozzarella cheese and it came out wonderful! Going to try adding a layer or two of lasagna noodles next time. two thumbs up! item not reviewed by moderator and published
I love eggplant, but even I thought it was a lot for one meal. I did think it came out good though. I really liked the ricotta filling and I just used my favorite jared marinara from the store instead of making from scratch. I will definitely make it again but I might make some minor adjustments, say less eggplant and maybe the bottom layer actual lasagna noodles. item not reviewed by moderator and published
I was trying to make Giada's Rollitini but it's not as easy to make as I thought so I changed my mind and decided to use the grilled eggplant that I made in this recipe instead. I am so glad that I made this lasagna. It was much easier to make and it is delicious. I sauted some spinich in a small amount of beef broth just until it was soft. I added it to the ricotta mixure. I didn't have the mushrooms or some of the herbs but I made my own sauce with meatballs, brociala and sausage so the sauce was very tasty that i used. Some of the posts mentioned that this didn't stay together or the consistency wasn't right. I let it rest for around 20 minutes on the stove top with foil over it. By the time I was ready to eat it most of the sauce that was half way up the sides of the casserole had soaked into the lasagna and it looked and tasted perfect. I didn't miss the pasta which is unbelievable! J. item not reviewed by moderator and published
I swapped out the mushrooms for onions as I have 2 mushroom haters lol this turned out gorgeous along with a lil more cheese on top ,you'll love it I agree with Aisha regarding prep and cooking time. Kaz item not reviewed by moderator and published
most of my friends are on diets of some kind so i made this but subbed fat free cottage cheese for ricotta i added a few more veges to sauce and filling. used fat free italian cheeses everyone loves this.i now have learned to make different side batches from individual to 9 x 13 i take this to any pot luck or food a 9 x 13 pan it comes out to 245 calories and 4.5 grams of fat best diet dish ever has flavor and is filling fits into no carb,low calorie low fat,low sodium diets easily.can't thank you enough item not reviewed by moderator and published
I love this dish! I did add some mozzarella to the ricotta sauce and on top of the entire dish, but otherwise, perfect comfort food! The one issue I did have is time. This recipe takes a lot longer than 10 minutes to prepare. The outcome is worth it, but I would say that an hour for the sauce and 20-25 minutes for prep for the rest of the dish is more accurate. item not reviewed by moderator and published
This came out to be very delicious. My husband loved it. I didn't notice that it took an hour to simmer the sauce , I didn't have time so I only simmered it for 20 mins and it still came out good. So if you didn't make the sauce ahead of time you need 2 hours to prepare everthing including roasting the garlic etc. I didnt' have any problems like any other reviewers said at all, it didn't come out messy and my eggplant was easy to cut with the skin on. I suggest baking them a bit longer if you have these problems. item not reviewed by moderator and published
My sister loves eggplant and i've been searching for the perfect western eggplant dish when she's in the states (we're chinese and it's a little difficult to do chinese style cooking unless you have easy access to an asian supermarket). This was the best dish ever, and with the exception that the sauce take a little longer to make everything was simple and straightforward (the sauce was great as well). The ricotta layer came out a little bit harder than we would have liked so i would suggest using 2 eggs instead of 3 to make it a little fluffier when it comes out of the oven. The complete product is a little hard to keep in shape since it's just slices of eggplant instead of one complete layer of pasta so i think next time i would probably put it in small individual ceramic pans to bake for better presentation (but since it was only family this time, it doesn't really matter if it takes a bit more effort portioning). All in all, a great dish for a family dinner or to entertain friends with. item not reviewed by moderator and published
My husband loves eggplant parmesan and lasagna, and this was the best of both worlds. I used a 9 x 9 pan, and it was none too large - I can't imagine it fitting in an 8" pan. The sauce recipe is delicious, and makes enough for the recipe twice - bonus action for quick preparation the next time. The herbs from the garden got great use in this recipe. I used 5 baby eggplant, and peeled just the slices that had lots of peel on them after roasting, so the peel slipped right off. I will make this again and again. item not reviewed by moderator and published
To quote the boyfriend "I think this is the best thing you've ever made" and I cook a lot! It was amazing and I can't wait to make it again item not reviewed by moderator and published
My family loved this healthy alternative. I didn't use all the red sauce so I froze the leftovers. I wou;d hughly recommend peeling the egplant and not slicing them too thin. I would also suggest shredding mozzerella cheese o top. Since I cut the eggplant thin I decided to stack them 2 at a time for each layer. item not reviewed by moderator and published
Even though this tasted very good(and believe me, it did) presentation wise this was a complete disaster. The whole thing fell apart as it was taken out of the baking dish, and resembled vomit on the plate. And I let it cool down for a good 15 minutes before cutting into it. I will try this again, but will change a couple of things: I think adding an extra eggplant and overlapping the layers would help, less filling, and purging the eggplant prior to roasting them will help. item not reviewed by moderator and published
We just finished eating this tiny masterpiece!!! We wanted something different, (besided ground meat and sausage), real hit with the kids. I varied a bit and added homemade lasagna sheets and added some fresh mozzerella. And the sauce "mmmmm" was all they could say. Thanks Danny item not reviewed by moderator and published
My daughter and I love this recipe. Absolutely delicious flavors, the herbs are perfect. I might peel the eggplant next time. item not reviewed by moderator and published
I made this dish for my italian guests and we really enjoyed this recipe! I peeled the eggplant after reading the reviews and remembering a past experience with eggplant rollatini. I did use less parm on top of the dish and it was not missed. Eggplant is one of my favorite dishes and this recipe will remain a regular in my household! item not reviewed by moderator and published
My 10 year old daughter and I made this tonight and I used my 9x13 stoneware pan. I used my father's marinara sauce instead since I don't have a food processor. When making the ricotta filling, I added mozarella instead of using parmesan. This gave it a thicker consistency. I also traded the thyme for my Pampered Chef Italian seasoning in the sauteed mushrooms. I followed the advice of those below and peeled the skin off of the eggplant. I think I sliced them a bit thin, but I did have plenty to make three layers! I also used the mozarella on top as well as some grated parmesan cheese. It was very flavorful! I did end up using more olive oil than what was stated since I had so many slices of eggplant to cover. This is definitely an addition to my recipes! I also didn't miss the lasagna noodles! Very good low carb dinner and very filling! item not reviewed by moderator and published
I used an 8X12 pan, and while it was a good size, I felt like I needed a bit more eggplant to complete each layer. Next time I will add an eggplant. I substituted basil for the oregano and used a canned tomato sauce I trust instead of making it from scratch. I peeled the eggplant and would definitely recommend doing that. All in all, it was fast (when using pre-made sauce), easy and tasty. Would definitely make it again. item not reviewed by moderator and published
The eggplant needs to be peeled before you put it into the casserole dish, it needs to be much lighter on the thyme (it was all I could taste), and definitely top it with a bunch of mozarella instead of the just the parmesan. Then, it would be great! : ) item not reviewed by moderator and published
I added 4 ounces of goat cheese to the ricotta and it was great! item not reviewed by moderator and published
I was pleasantly surprised by this recipe. It takes some time, but is well worth it. The marinara sauce is very flavorful, and the eggplant gives the dish a wonderful flavor and texture. item not reviewed by moderator and published
I didnt make this recipe mainly because of the way it looked after Danny plated it from the oven. He should of just taken all the ingredients and mixed them together in a bowl. The woman he was teaching made a better one than he did at the end of the show. Yikes! item not reviewed by moderator and published
I was very disappointed in this recipe. In general it seems bland and lacks real flavor. The skin on the eggplant was very tough; we had to eat this with a steak knife just to get through the skin. It seemed that the ratio of the ricotta cheese filling to the eggplant was off. There were many bites of this dish where all you got was the cheese. My son and I had watched this episode on TV and decided to give it a try. He was really disappointed in the dish as well. I have eaten one serving as leftovers and it seems to improve a bit with a night in the fridge or maybe it was the red pepper flakes and extra salt that I spiced it up with. item not reviewed by moderator and published
excellent receipe 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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