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

I recently tried an eggplant lasagna that truly impressed me. Fresh eggplant slices combine with olive oil, crushed tomatoes, garlic, and basil, along with a creamy blend of ricotta, mozzarella, and Parmesan cheese. This vegetarian dish offers a fresh twist loaded with bold flavors, and I am very excited to share it.

I recently stumbled upon the Perfect Easy Eggplant Lasagna and i gotta say, it’s totally changed my weeknight dinner game. I’ve always loved trying out new vegetarian meals and this one hits all the right notes with its blend of flavors and ease of prep.

I start with 2 medium eggplants sliced into 1/4 inch thick slices, seasoned with salt and pepper, and then I drizzle them with 3 tablespoons olive oil. While the eggplant bakes, i cook a hearty sauce with diced medium onion, minced garlic, and 4 cups crushed tomatoes seasoned with dried oregano and fresh basil leaves.

The ricotta cheese, blended with an optional egg to help bind, is layered with shredded mozzarella and a sprinkle of Parmesan cheese, creating a texture that’s both creamy and satisfying. Its resemblance to classic eggplant casseroles and even eggplant Parmesan lasagna is undeniable but with a lighter twist.

Enjoy this satisfying twist on your favorite eggplant recipes!

Why I Like this Recipe

I love this eggplant lasagna because:

1. I can whip it up pretty quick even when I’m in a rush, and its easy to follow the steps.
2. The fresh tomato sauce with basil and garlic really makes the flavors pop and reminds me of summer.
3. I dig how the layers of eggplant, cheeses, and veggies all come together for a satisfying bite.
4. It’s healthy yet super comforting which makes me feel good about eating it.

If you’re lookin for a delish vegetarian dish that doesn’t take forever to make, this eggplant lasagna is totally it. The prep is minimal but the flavor is on point. I like how the eggplant gets all seasoned up and then you mix in the tomato sauce with a bit of oregano and basil, and then there’s that awesome cheese combo that gives it a melty, bubbly finish when baked. Perfect for those nights when you need something hearty yet simple without any fuss. Enjoy makin it and digging in!

Ingredients

• Eggplants: Low-calorie, fiber-rich veggies that add hearty texture and a subtle flavor.
• Olive oil: A healthy fat that boosts flavor and gives a smooth, rich texture.
• Crushed tomatoes: They bring tangy sweetness with antioxidants like lycopene for extra benefits.
• Garlic and onion: Provide a punch of robust taste and essential nutrients, making it lively.
• Fresh basil: Lends an aromatic herb note that completely lifts the dish.
• Ricotta cheese: Creamy and protein-rich, perfectly balancing the tangy tomato sauce.
• Egg: Helps bind the ricotta mixture for extra creaminess and consistency.
• Mozzarella cheese: Melts beautifully offering gooey texture and a mild, salty flavor.

Ingredient Quantities

• 2 medium eggplants, sliced into 1/4 inch thick slices
• Salt and pepper to taste
• 3 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups crushed tomatoes
• 1 teaspoon dried oregano
• A handful of fresh basil leaves, roughly chopped
• 15 ounces ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg (optional, helps bind the ricotta mixture)

How to Make this

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.

2. Slice the eggplants into 1/4 inch thick rounds, then season both sides with salt and pepper. Let ’em sit for about 15 minutes to draw out any bitterness, then pat dry.

3. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until soft, about 5 minutes.

4. Toss in the minced garlic to the skillet and sauté for another minute until fragrant.

5. Pour in the 4 cups of crushed tomatoes, add 1 teaspoon dried oregano and a pinch more salt and pepper. Let the sauce simmer for about 10 minutes. Stir in your chopped fresh basil right at the end of simmering.

6. In a mixing bowl, combine 15 ounces of ricotta cheese, 1 egg if you’re using it, and 1/2 cup grated Parmesan cheese. Stir until smooth.

7. Now, lay a layer of eggplant slices in the bottom of your baking dish. Spread a thin layer of the tomato sauce over the eggplant.

8. Dollop and then gently spread a layer of the ricotta mixture over the sauce, then sprinkle about a third of the shredded mozzarella cheese over it.

9. Repeat layering of eggplant, tomato sauce, ricotta mix and mozzarella until everything’s used up, finishing with a layer of mozzarella on top.

10. Bake in the preheated oven for around 30 minutes until the cheese is melty and bubbly. Let it cool for a few minutes before serving and enjoy your quick, hearty vegetarian meal!

Equipment Needed

1. Preheated oven (set to 375°F) and a 9×13 inch baking dish
2. Knife and cutting board for slicing eggplants, dicing the onion, and chopping the basil
3. Large skillet for sautéing the onions and garlic
4. Mixing bowl for blending the ricotta, egg (if using), and Parmesan cheeses
5. Spatula or wooden spoon for stirring, spreading, and layering the dish
6. Measuring cups and spoons for the olive oil, crushed tomatoes, oregano, and seasonings

FAQ

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

• If you’re not a fan of eggplant or can’t find it, you can use zucchini sliced into 1/4 inch rounds, which works pretty well.
• Out of olive oil? You can substitute it with canola oil or even grapeseed oil if that’s what you have on hand.
• Don’t have ricotta? Cottage cheese or even Greek yogurt (thicker type) can be used, though the texture might be a bit different.
• Missing mozzarella? Try using provolone cheese instead, it melts nicely and gives a slightly different flavor.
• If Parmesan is scarce, a good Pecorino Romano can add a sharper kick in its place.

Pro Tips

1. Make sure you pat the eggplant slices dry really well after salting them cuz if you skip this step, your dish might end up a bit soggy.
2. When you cook the onion and garlic, keep an eye on ’em so they don’t burn – burned garlic can ruin the flavor, really.
3. For the cheese layers, try mixing the ricotta and Parmesan thoroughly and don’t be shy about adding that egg if you have it; it helps everything stick together and gives a nicer, creamier texture.
4. Once you have all your layers set up, let the dish cool for a few minutes after baking; it kinda lets the flavors settle in and makes it easier to slice without falling apart.