Eggplant Lasagna Has Layers of Cheesy Veggie Goodness

Leah Perez
·5 min read

Give your pasta night a veggie makeover with a hearty eggplant lasagna. This Italian-American mashup of eggplant parmesan and baked ziti includes all your favorite lasagna ingredients: ricotta, homemade meat sauce, fresh herbs, and plenty of cheese. The only difference? This summer dinner calls for swapping the pasta with eggplant! Anyone who loves a good Italian dinner will adore this meal. Just don't forget the garlic bread.

What is in eggplant lasagna?

No need to boil a big pot of water: In this dish, roasted eggplant takes the place of lasagna noodles! You can simmer the meat sauce on the stove while the eggplant cooks. If you need to get dinner on the table sooner rather than later, just substitute 2 cups of jarred marinara sauce combined with 1/2 pound of cooked ground beef for the meat sauce. A cheesy, herby ricotta mixture, and an Italian cheese blend, make up the remaining layers.

Do you peel eggplant for eggplant lasagna?

Nope—save yourself some time and skip peeling the eggplant. The eggplant is sliced into thin planks and baked twice, during which time its skin becomes perfectly tender.

Is eggplant lasagna gluten-free?

No, this recipe calls for panko bread crumbs which are not gluten-free. If you'd like to make this lasagna gluten-free, swap the panko breadcrumbs for gluten-free breadcrumbs. Most grocery stores carry gluten-free breadcrumbs, but you can also use gluten-free bread to make homemade panko breadcrumbs.

How do you keep eggplant lasagna from getting soggy?

As with eggplant parmesan, the key to a great eggplant lasagna is to extract as much moisture as possible from the eggplant before you build the dish. Salting it and letting it rest will pull out some of the water, and roasting it will help as well (and will take away some of the fruit's natural bitterness, like in these eggplant lasagna rollups.) The meat sauce cooks down until it's nice and thick, so it won't make the layers soupy. Parmesan, egg, and panko breadcrumbs help bind the ricotta to ensure that it doesn't become a melty mess.

Can you make eggplant lasagna ahead?

Yes! Much like a casserole, the beauty of lasagna is that the assembly is the bulk of the work. The recipe can be made through step 6, covered, and refrigerated for up to 2 days. When you're ready to cook, bake the lasagna, covered in foil, for 20 minutes to heat it through before removing the foil and allowing the cheese to brown for 40 minutes more.

Yields: 6-8 servings

Prep Time: 30 mins

Total Time: 2 hours 20 mins

Ingredients

  • 2

    large eggplants (about 2 1/2 lb. total)

  • 2 3/4 tsp.

    kosher salt, divided

  • 3 tbsp.

    olive oil, divided

  • 1

    medium yellow onion, diced

  • 4

    cloves garlic, minced and divided

  • 1 1/4 tsp.

    black pepper, divided

  • 1 tsp.

    Italian seasoning, divided

  • 1/4 tsp.

    red pepper flakes

  • 1/2 lb.

    lean ground beef

  • 1

    (28-oz.) can crushed fire-roasted tomatoes

  • 3 tbsp.

    chopped fresh basil, divided

  • 1/2 c.

    chopped fresh Italian parsley, divided

  • 1

    (15-oz.) container whole milk ricotta cheese

  • 1

    large egg, lightly beaten

  • 3/4 c.

    grated parmesan, divided

  • 1/4 c.

    panko breadcrumbs

  • Nonstick cooking spray

  • 2 1/4 c.

    shredded Italian blend cheese, divided

Directions

  1. Heat the oven to 425ºF.

  2. Slice the eggplant lengthwise into 1/2-inch thick slices. Place the slices on two baking sheets and sprinkle with 2 teaspoons of kosher salt. Allow to sit for 30 minutes.

  3. Meanwhile, in a large sauté pan, heat 1 tablespoon of the oil over medium heat. Add the onion and cook, stirring frequently, until the onion is soft and lightly golden, 5 to 7 minutes. Add 3 cloves of the minced garlic, ½ teaspoon of salt, ½ teaspoon of black pepper, ½ teaspoon of Italian seasoning, and the red pepper flakes. Cook until fragrant, 1 minute. Add the ground beef and cook, crumbling the meat with a wooden spoon, until the meat is no longer pink. Add the crushed tomatoes and 2 tablespoons of basil and bring to a boil. Reduce the heat to medium-low and simmer the sauce for 15 minutes until thick. Remove from the heat and stir in 2 tablespoons of parsley.

  4. Pat the eggplant dry and brush with the remaining 2 tablespoons oil and sprinkle with ½ teaspoon of black pepper. Place on the two baking sheets. Bake until the eggplant is golden brown and soft, 20 to 22 minutes.

  5. In a medium bowl, combine the ricotta, egg, ½ cup of parmesan, panko, ¼ cup of parsley, the remaining ¼ teaspoon salt, 1 clove minced garlic, 1/4 teaspoon black pepper, and ½ teaspoon Italian seasoning.

  6. Spray an 11-by-7-inch baking dish with nonstick cooking spray. Spread ½ cup of the meat sauce into the bottom of the prepared dish as a base. Now build the lasagna: Start with 4 to 5 pieces of eggplant in a single layer (cut to fit if necessary), then a third of the ricotta mixture, a third of the remaining meat mixture and ¾ cup of the cheese blend. Repeat two more times, adding a layer of eggplant, ricotta mixture, meat, and cheese blend each time. Sprinkle the top with the remaining ¼ cup parmesan.

  7. Bake until the cheese is melted and the top is golden brown, 40 to 45 minutes. Allow to cool for 10 minutes.

  8. Top with the remaining parsley and basil.

Tip: Use gluten-free breadcrumbs for a delicious gluten-free lasagna.

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