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Eggplant Lasagna in a glass baking dish.

Eggplant Lasagna

This vegetarian Eggplant Lasagna is perfect for a meatless dinner. It's filled with flavorful vegetable sauce, cheesy ricotta filling and topped with mozzarella. 

Course Main Course
Cuisine Italian
Keyword eggplant lasagna
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 5 people
Calories 492 kcal
Author Anna

Ingredients

  • 2 eggplants
  • 2 teaspoons kosher salt
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 teaspoons minced garlic
  • 1 medium yellow onion chopped
  • 1/2 green bell pepper chopped
  • 4 oz. baby Bella mushrooms sliced
  • 20 oz. crushed tomatoes
  • 1.5 teaspoons Italian seasoning
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 16 oz. ricotta cheese
  • 1 large egg
  • 1/2 cup Parmesan cheese
  • 2 cups mozzarella cheese
  • parsley for garnish
US Customary - Metric

Instructions

  1. Prepare eggplant: trim both ends of each eggplant. Trim skin, if desired. Slice eggplant lengthwise into about 1/4" slices. Layer them on cooling rack set over baking sheet, salt on both sides and let sit for 30 minutes. You will notice moisture on the surface of each slice. Dab it away with a paper towel. You can also place the salted slices on a baking sheet and bake in 375 degrees F oven for 20 minutes.
  2. In a skillet, heat up oil and butter. Add garlic, onion and pepper. Saute for 3 to 4 minutes.
  3. Add mushrooms and seasoning. Saute until mushrooms are soft.
  4. Add crushed tomatoes and stir well. Heat through. Set sauce aside.
  5. In a medium mixing bowl, stir together ricotta cheese, egg and Parmesan cheese. Set aside.
  6. Preheat oven to 375 degrees F.
  7. Spread a thin layer of sauce on the bottom of a 13" x 9" dish. Place 6 eggplant slices on top. Spread 1/2 of ricotta mixture on top of eggplant. Sprinkle 1/3 of mozzarella cheese on top.
  8. Repeat the layer.
  9. On the third layer of eggplant, top it with sauce and mozzarella.
  10. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for a few more minutes.
  11. Cool dish for 10 minutes, then serve.

Recipe Notes

This lasagna is equally delicious the next day. Store any leftovers in a covered container in the fridge for up to 3 days.

Nutrition Facts
Eggplant Lasagna
Amount Per Serving
Calories 492 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 17g106%
Cholesterol 127mg42%
Sodium 1869mg81%
Potassium 1072mg31%
Carbohydrates 28g9%
Fiber 9g38%
Sugar 14g16%
Protein 30g60%
Vitamin A 1240IU25%
Vitamin C 26.2mg32%
Calcium 618mg62%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.