Eggplant Lasagna


A nice change from traditional lasagna.  My husband actually likes it better than the traditional kind.

Eggplant Lasagna
Prep time
Cook time
Total time
Recipe type: Dinner
Cuisine: Italian
Serves: 4-6
  • 2 large eggplants, peeled and sliced lengthwise ¾ inch thick
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 garlic cloves, minced
  • 2 tablespoons oregano
  • 1 cup grated Parmesan, divided
  • 1 (15 ounce) container ricotta cheese
  • 3 eggs
  • Mozzarella cheese
  • 2 cups marinara sauce
  1. Preheat oven to 400°
  2. Arrange slice eggplant in a single layer on 2 sheet pans coated with oil or spray.
  3. Brush on both sides using 3 tablespoons of oil and season with a little salt and pepper.
  4. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 25 minutes.
  5. Combine the ricotta, eggs ½ cup Parmesan, oregano, 1teaspoon salt and ¼ teaspoon pepper. Mix well
  6. Coat a 9 x 13 baking dish with spray.
  7. Spread half of the marinara sauce on the bottom of the prepared baking dish.
  8. Lay 6 slices on top followed by the ricotta mixture.
  9. Sprinkle with some mozzarella cheese.
  10. Repeat layering and finish with marinara sauce.
  11. Sprinkle mozzarella and the remaining ½ cup Parmesan cheese on top.
  12. Bake at 350 degrees, for 30 minutes or until golden brown.
  13. Let cool for 10-15 and serve.
I only roasted the eggplant for about 8 minutes each side. Time varies depending on your oven.


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