Eggplant Lasagna
Eggplant Lasagna pairs tender pasta with a flavorful sauce or filling for a satisfying main dish.
About This Recipe
Eggplant Lasagna works best when the pasta and sauce finish together.
Save a little cooking water or sauce to loosen the texture before serving.
Ingredients
- ✓2 to 3 eggplants (about 1 ½ pounds), (sliced lengthwise into ½-inch thick slices (about 12 slices))
- ✓Extra virgin olive oil
- ✓Kosher salt
- ✓1 large egg
- ✓1 15-oz tub part-skim ricotta cheese
- ✓1 ½ cup park-skim mozzarella cheese (divided)
- ✓½ cup grated Parmesan cheese (divided)
- ✓3 garlic cloves (minced)
- ✓1 teaspoon dried oregano
- ✓10 oz frozen spinach, (thawed and fully dried (wring out all the water))
- ✓1 cup packed chopped fresh parsley
- ✓½ cup packed chopped fresh basil (⅔ ounce)
- ✓Black pepper to your liking
- ✓2 cups prepared pasta sauce of choice
Ingredient Notes
- Pasta: Cook until just tender so it holds sauce.
- Sauce: Keep sauce loose enough to coat every piece.
- Cheese or seasoning: Add gradually and taste before serving.
- Reserved liquid: A splash of pasta water can help the sauce turn glossy.
Instructions
- 1
Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes (if you don't have the time, this step can be optional).
- 2
Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.
- 3
Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).
- 4
While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.
- 5
Remove the eggplant from the oven. Lower the heat to 375 degrees F.
- 6
Prepare a 9 x 13-inch baking dish. Pour a bit of the pasta sauce (about ½ cup or so) and spread it out into one layer. Lay a few eggplant slices (anywhere from 4 to 6 and it’s fine if they overlap a bit). Spread 1/2 of the ricotta filling, then spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan.
- 7
Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.
- 8
Let the lasagna rest for 10 minutes before cutting and serving.
Katy’s Kitchen Tips
- Salt the pasta water.
- Cook pasta just until tender.
- Reserve some cooking water.
- Toss pasta and sauce together before serving.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Eggplant Lasagna
Serve Eggplant Lasagna with garlic bread, salad, roasted vegetables, or extra grated cheese.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Overcooked pasta: Soft pasta can break and feel heavy.
- Dry sauce: Keep a little water or sauce to loosen the dish.
- Rinsing pasta: Rinsing removes starch that helps sauce cling.
- Serving too late: Pasta thickens as it sits.
FAQ
Can I make Eggplant Lasagna ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 126 kcal
- Carbohydrates: 12.1 g
- Cholesterol: 31.9 mg
- Fiber: 3.9 g
- Protein: 10.3 g
- Sodium: 417.6 mg
- Sugar: 5.7 g
- Fat: 4.2 g
- Saturated Fat: 2.2 g
- Unsaturated Fat: 1.4 g
- Trans Fat: 0.002 g