Eggplant Lasagna Recipe

I just made a Lasagna With Eggplant that actually outshines regular lasagna and I’m not apologizing for wanting seconds.

I’m obsessed with this Eggplant Mushroom Lasagna because it feels like cheating on regular lasagna. I love how the lasagna with eggplant swaps heavy noodles for smoky slices, and it actually makes every bite more interesting.

I can’t resist the way the layers hold melted mozzarella and a tangy hit of crushed tomatoes while the eggplant keeps things grounded. But what really sells it are the 2 large eggplants, sliced lengthwise and lightly salted, turning soft and meaty under bubbling cheese.

Seriously. It’s loud, messy, and exactly the kind of dinner I want every week.

I always take seconds, though.

Ingredients

• Basically meaty slices that stand in for pasta and soak up sauce.
• Salt and pepper: wakes flavors and helps draw out moisture.
• Plus olive oil: adds richness and helps the eggplant brown.
• Onion gives a sweet base and cozy savory backbone.
• Garlic brings punchy aroma; a little goes a long way.
• Beef or sausage adds hearty protein and comforting savory fat.
• Wine or broth adds depth and a subtle acidic lift.
• Crushed tomatoes deliver bright, saucy tomato body to the dish.
• Tomato paste: concentrated tomato boost that thickens and deepens flavor.
• Oregano, red pepper flakes, sugar balance earthiness, heat, and acidity.
• Ricotta with egg makes a creamy binder, keeping layers soft.
• Mozzarella gives melty, stringy cheese bliss you’ll want more of.
• Parmesan adds salty, nutty finish and grates beautifully over top.
• Parsley and basil lend fresh green brightness to heavy cheese.
• Breadcrumbs offer an optional crunchy top for texture contrast.
• Nonstick spray or extra oil keeps the baking dish practical.

Ingredient Quantities

• 2 large eggplants, about 2 to 2 1/2 pounds total, sliced lengthwise 1/4 inch thick and lightly salted
• Salt and black pepper to taste
• 3 tablespoons extra virgin olive oil, plus more for brushing
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 pound ground beef or Italian sausage (or 1/2 lb each if you want a mix)
• 1/4 cup dry red wine or 1/4 cup beef/chicken broth if you skip wine
• 28 ounces crushed tomatoes (one large can)
• 6 ounces tomato paste (about 3 heaping tablespoons)
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes, optional
• 1 teaspoon sugar (optional, to balance acidity)
• 15 ounces whole milk ricotta cheese
• 1 large egg, beaten (to bind the ricotta)
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley
• 6 to 8 fresh basil leaves, thinly sliced, or 1 teaspoon dried basil
• 1/4 cup plain breadcrumbs, optional for a slightly crisp top
• Nonstick cooking spray or extra oil for the baking dish

How to Make this

1. Preheat oven to 375°F. Lay the eggplant slices on paper towels, sprinkle both sides with salt and let sit 20 to 30 minutes to draw out moisture; then pat dry and brush both sides lightly with olive oil.

2. While eggplant drains, heat 3 tablespoons olive oil in a large skillet over medium heat; add chopped onion and cook until soft, about 5 minutes, then stir in minced garlic and cook 30 seconds until fragrant.

3. Add the ground beef or Italian sausage (or both) to the skillet, season with salt and black pepper, and brown until no longer pink; drain excess fat if there’s a lot.

4. Pour in the red wine or broth to deglaze the pan, scrape up browned bits, then stir in crushed tomatoes, tomato paste, dried oregano, red pepper flakes if using, and the optional teaspoon of sugar; simmer gently 15 to 20 minutes to thicken and meld flavors, taste and adjust salt and pepper.

5. Meanwhile mix the ricotta, beaten egg, half the Parmesan, chopped parsley, sliced basil, a pinch of salt and pepper in a bowl until combined.

6. Lightly grease a 9×13 baking dish with nonstick spray or a little oil; lay down a thin layer of meat sauce to keep the bottom from getting soggy.

7. Layer the eggplant slices, a portion of the ricotta mixture, a sprinkle of shredded mozzarella, some meat sauce, and repeat until you finish ingredients; aim for 3 layers, finishing with sauce on top. If you want a slightly crisp top, mix breadcrumbs with a little olive oil and sprinkle over the final layer along with remaining mozzarella and Parmesan.

8. Cover the dish loosely with foil and bake 25 minutes; remove foil and bake another 10 to 15 minutes until cheese is bubbling and top is golden.

9. Let the lasagna rest at least 10 to 15 minutes before slicing so it sets up and isn’t watery when you serve.

10. Serve slices with extra grated Parmesan and a few fresh basil leaves if you have them, and enjoy.

Equipment Needed

1. Rimmed baking sheet (for salting and draining the eggplant)
2. Paper towels or clean kitchen towels
3. Chef’s knife
4. Cutting board
5. Large skillet or sauté pan
6. Mixing bowls (one for the ricotta mix, one for prepping ingredients)
7. Measuring cups and spoons
8. 9×13 inch baking dish
9. Wooden spoon or spatula and a slotted spoon for draining meat
10. Aluminum foil and an oven mitt or pot holders

FAQ

Eggplant Lasagna Recipe Substitutions and Variations

• Eggplant: swap with thick zucchini slices or large portobello mushroom caps if your eggplants are watery or bitter. Brush and grill them the same way, they won’t hold as much sauce but still get tasty.
• Ground beef or Italian sausage: use ground turkey, chicken, or a plant based crumble for a lighter or vegetarian version. If you go plant based add a bit more seasoning since some meat substitutes are milder.
• Whole milk ricotta: substitute with well drained cottage cheese blended smooth, or use firm tofu blended with a little olive oil and lemon for a dairy free option. Stir in the egg or a flax egg so it binds.
• Mozzarella or Parmesan: swap mozzarella with provolone, fontina, or Monterey Jack for meltiness; replace Parmesan with Pecorino Romano or a mix of nutritional yeast and salt for a vegan finish.

Pro Tips

1) Salt the eggplant well and give it time. Let the slices sit 30 minutes or more, then press them with paper towels or a clean dish towel to squeeze out extra water. If you skip this youll end up with a watery bake, not a lasagna.

2) Oil and heat matter. Brush slices with oil and either roast or grill them until they get some color before you assemble, dont just rely on the oven to finish them. That caramelization adds real flavor and helps them hold together.

3) Keep the ricotta mix from getting runny. Mix the ricotta with the beaten egg, a little grated Parmesan and a pinch of salt, then let it sit in a fine mesh sieve for 10 minutes if it seems watery. A slightly drier ricotta means cleaner slices and less weeping when you cut.

4) Build with a lean hand on sauce and meats. Use a thin coat of sauce on the bottom, spread ingredients evenly, and dont mound sauce into every layer or the dish will take forever to set. If your meat is greasy, drain it well and taste the sauce before adding more salt.

5) Rest and finish right. After baking let the casserole rest 15 to 20 minutes, this is not optional, it firms up the layers. If you want a prettier browned top, broil briefly for 1 to 2 minutes at the end, watching like a hawk so it doesnt burn.