Easy Eggplant Lasagna Recipe With Maximum Flavor

Stainless Steel Spoon on Blue Ceramic Plate with Vegetarian Eggplant Lasagna
Photo by Rachel Claire via Pexels

Ever find yourself wishing for a lasagna that’s a bit lighter but still packed with flavor? Let’s talk about our eggplant lasagna. This recipe uses thinly sliced eggplant instead of pasta, making it a healthy delight for the taste buds. Let’s get started!


  • 2 large eggplants, sliced lengthwise into 1/4-inch thick slices
  • Salt, to draw out moisture from the eggplant
  • 3 cups marinara sauce, store-bought or homemade
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • Olive oil, for brushing


  1. Preheat your oven to 375°F.
  2. Place the eggplant slices on a layer of paper towels and sprinkle both sides with salt. Let them sit for about 10-15 minutes. Pat dry.
  3. Brush with olive oil and bake on a sheet for 20-25 minutes until softened. 
  4. In a bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, egg, basil, oregano, and garlic powder. 
  5. In a 9×13 inch dish, layer marinara sauce, baked eggplant, and half the ricotta mixture; repeat. 
  6. Top with remaining mozzarella. 
  7. Cover with foil, bake for 25 minutes, then uncover and bake for 10 more minutes. 
  8. Let sit for 10 minutes before serving.