I’m sharing a quick, pantry-friendly Eggplant Lasagna with one clever swap that slashes prep time and makes it ideal for busy weeknights.

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I never thought eggplant could outshine the classic version till I made this Perfect Easy Eggplant Lasagna. I used simple eggplant and creamy ricotta cheese, but what happens in the dish surprises you, textures that feel rich yet light, a hint of char, and layers that hold up unlike any baked version.

People tell me it belongs in the Eggplant Lasagne hall of fame and I can’t deny it also fits perfectly into any Eggplant Lasagna Vegetarian weeknight plan. It’s fast enough for a busy evening and surprisingly bold while still sounding fancy.

Try it when you want to impress without sweating it.

Ingredients

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Eggplant: Meaty, low calorie, high fiber and potassium; soaks up sauce for hearty texture.
Ricotta: Creamy, adds protein and calcium, mild sweetness that balances acidic tomatoes.
Mozzarella: Melty, stretchy, mostly fat and protein, gives gooey, comforting cheesy pull.
Marinara: Tomato based, vitamin C, lycopene rich, bright acidity and sweet tomato flavor.
Egg: Binds ricotta, adds extra protein and richness, makes filling hold together.
Olive oil: Healthy monounsaturated fats, enhances flavor and helps crisp eggplant edges.
Garlic: Pungent, low calorie, boosts savory depth and offers heart healthy compounds.
Basil: Fresh herb, fragrant, small amounts of vitamin K, brightens and balances richness.

Ingredient Quantities

2 medium eggplants (about 2 lb total)

3 tbsp extra virgin olive oil

24 oz marinara sauce (about 3 cups)

15 oz ricotta cheese

1 large egg

2 cups shredded mozzarella (about 8 oz)

1/2 cup grated Parmesan

1 small yellow onion

3 cloves garlic

1 tsp dried Italian seasoning

1/4 cup chopped fresh basil

Salt

Black pepper

1/4 cup panko breadcrumbs optional

1/4 tsp red pepper flakes optional

How to Make this

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1. Preheat oven to 400°F. Slice 2 medium eggplants into 1/4 inch rounds, sprinkle both sides with salt and let sit 15 minutes to draw out moisture, then pat dry with paper towels.

2. Brush or rub eggplant slices with about 2 tbsp extra virgin olive oil, arrange on a baking sheet in one layer and roast 12 to 15 minutes, flipping once, until golden and pliable.

3. Meanwhile mince 1 small yellow onion and 3 cloves garlic. Heat 1 tbsp olive oil in a skillet, sauté onion until soft, add garlic for 30 seconds, then stir in 24 oz marinara, 1 tsp dried Italian seasoning and 1/4 tsp red pepper flakes if using. Simmer 5 to 8 minutes, season with salt and black pepper to taste.

4. In a bowl combine 15 oz ricotta, 1 large egg, 1/4 cup chopped fresh basil, and 1/2 cup grated Parmesan; season lightly with salt and pepper and mix until smooth.

5. Spoon a thin layer of the sauce into the bottom of a 9×13 or similar baking dish (about 3 quart), then place a single layer of roasted eggplant over the sauce.

6. Dollop and spread about one third of the ricotta mixture over the eggplant, then sprinkle with about one third of the 2 cups shredded mozzarella. Repeat layering (sauce, eggplant, ricotta, mozzarella) finishing with remaining sauce and the rest of the mozzarella and Parmesan on top. If you want crunch sprinkle 1/4 cup panko breadcrumbs over the top.

7. Cover dish with foil and bake at 400°F for 20 to 25 minutes to heat through and meld flavors.

8. Remove foil and bake another 10 to 12 minutes until cheese is bubbly and edges are browned. For a crispier top, broil 1 to 2 minutes but watch it closely so it doesnt burn.

9. Let lasagna rest 10 minutes before slicing so it holds together. Garnish with extra chopped basil, a grind of black pepper, and serve.

Equipment Needed

FAQ

Do I need to salt the eggplant first? A: Salting helps pull out excess moisture and any bitterness, so it usually makes the layers less soggy. If your eggplants look small and fresh you can skip it, but if you skip it press the slices between paper towels and roast them a bit longer or your lasagna might be watery.

Best way to cook the eggplant so it isnt floppy? A: Slice about 1/4 inch thick, brush with olive oil and roast at 425 F for about 18 to 25 minutes until golden, flipping once. You can also grill or air fry the slices. Roasting gives the best flavor and keeps the layers firm.

Why is there an egg in the ricotta mix? A: The egg binds the ricotta so the filling sets and slices cleanly. If you want you can omit it but the filling will be looser and harder to serve neatly.

Can I make this ahead or freeze it? A: Yes. Assemble and refrigerate for up to 24 hours before baking. For freezing, wrap tightly and freeze unbaked up to 2 months. Bake from frozen at 350 F adding 20 to 30 minutes, cover with foil until hot in the center. Leftovers keep 3 to 4 days in the fridge.

How do I keep the top crispy if I use the optional panko? A: Toast the panko first with a little olive oil and Parmesan, then sprinkle on top for the last 10 minutes of baking. If you put it on too early it can get soggy.

Can I make this dairy free or add meat? A: Yes to both. Swap dairy free ricotta and shredded cheese or skip cheese and add extra herbs. To add meat, brown Italian sausage or ground beef with onion and garlic, mix into the marinara and layer as usual. Texture and flavor will change a bit but it still works great.

Perfect Easy Eggplant Lasagna (Better Than The Pasta Version!) Recipe Substitutions and Variations

Eggplant: swap with zucchini or yellow summer squash, or big portobello mushrooms. Slice thin and roast or grill till soft, they wont be as meaty but still make a tasty layered bake.
Ricotta cheese: use cottage cheese (blend quick so it’s smooth), or mascarpone for a richer creamy filling, or silken tofu blended with a little lemon and salt for a vegan option.
1 large egg: replace with a flax “egg” (1 tbsp ground flax + 3 tbsp water, let sit 5 min), or skip it and add 2–3 tbsp panko/breadcrumbs to help bind, or use a single egg white for a lighter set.
Panko breadcrumbs (optional): swap with crushed crackers or tortilla chips, almond meal for low-carb, or extra grated Parmesan for a crunchy, salty topping.

Pro Tips

1. Salt and dry the eggplant like you mean it. Let the slices sit longer than 15 minutes if theyre extra bitter or watery, or pop them in a colander with a weight on top for 30 minutes, then really pat them dry. If you skip this youll end up with a soggy bake even if everything else is perfect.

2. Roast smart, not crowded. Arrange slices in a single layer with space between them, and use a wire rack if you have one so air can circulate. A hotter oven or convection setting will brown them faster without turning them to mush, but watch closely so they dont burn.

3. Fix the ricotta so it wont water out the layers. Drain it in a fine mesh or cheesecloth for 20 to 30 minutes, then season and fold the egg in gently so it binds. Stir a little grated Parmesan into the mix for nuttiness, and taste before you layer, because ricotta can be surprisingly bland.

4. Do the make-ahead and finish right. Assemble a day ahead to let flavors settle, bring it to room temp before baking or add extra bake time if cold, and always let the finished dish rest 10 to 20 minutes before slicing. For a crunchy top, toast panko in olive oil or butter and sprinkle just before the final bake or broil, but watch it the whole time so it doesnt burn.

Perfect Easy Eggplant Lasagna (Better Than The Pasta Version!) Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m sharing a quick, pantry-friendly Eggplant Lasagna with one clever swap that slashes prep time and makes it ideal for busy weeknights.

Servings

servings

Calories

464

kcal

Equipment:

Ingredients

2 medium eggplants (about 2 lb total)
3 tbsp extra virgin olive oil
24 oz marinara sauce (about 3 cups)
15 oz ricotta cheese
1 large egg
2 cups shredded mozzarella (about 8 oz)
1/2 cup grated Parmesan
1 small yellow onion
3 cloves garlic
1 tsp dried Italian seasoning
1/4 cup chopped fresh basil
Salt
Black pepper
1/4 cup panko breadcrumbs optional
1/4 tsp red pepper flakes optional

Directions

Preheat oven to 400°F. Slice 2 medium eggplants into 1/4 inch rounds, sprinkle both sides with salt and let sit 15 minutes to draw out moisture, then pat dry with paper towels.
Brush or rub eggplant slices with about 2 tbsp extra virgin olive oil, arrange on a baking sheet in one layer and roast 12 to 15 minutes, flipping once, until golden and pliable.
Meanwhile mince 1 small yellow onion and 3 cloves garlic. Heat 1 tbsp olive oil in a skillet, sauté onion until soft, add garlic for 30 seconds, then stir in 24 oz marinara, 1 tsp dried Italian seasoning and 1/4 tsp red pepper flakes if using. Simmer 5 to 8 minutes, season with salt and black pepper to taste.
In a bowl combine 15 oz ricotta, 1 large egg, 1/4 cup chopped fresh basil, and 1/2 cup grated Parmesan; season lightly with salt and pepper and mix until smooth.
Spoon a thin layer of the sauce into the bottom of a 9×13 or similar baking dish (about 3 quart), then place a single layer of roasted eggplant over the sauce.
Dollop and spread about one third of the ricotta mixture over the eggplant, then sprinkle with about one third of the 2 cups shredded mozzarella. Repeat layering (sauce, eggplant, ricotta, mozzarella) finishing with remaining sauce and the rest of the mozzarella and Parmesan on top. If you want crunch sprinkle 1/4 cup panko breadcrumbs over the top.
Cover dish with foil and bake at 400°F for 20 to 25 minutes to heat through and meld flavors.
Remove foil and bake another 10 to 12 minutes until cheese is bubbly and edges are browned. For a crispier top, broil 1 to 2 minutes but watch it closely so it doesnt burn.
Let lasagna rest 10 minutes before slicing so it holds together. Garnish with extra chopped basil, a grind of black pepper, and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.