Eggplant lasagna is quite possibly my favorite way to enjoy a low carb, veggie lasagna especially when you load it up with both mozzarella and Parmesan cheese. Here’s my drool-worthy recipe and easy tricks to make it absolutely perfect.

How to Make Eggplant Lasagna:

  • Preheat the oven. Preheat your oven to 350℉ and prepare the eggplant for baking. I like to cut it into ½ inch slices.
  • Prepare the baking sheet. Line a baking sheet with parchment paper and arrange the eggplant slices on it.
  • Season the eggplant slices. Just sprinkle a bit of salt and black pepper. Brush with olive oil.
  • Bake for 20-25 minutes and then set aside.
  • Prepare the filling. Add the ricotta, ¼ of the grated Parmesan cheese, spinach, egg, minced garlic cloves, and dried oregano to a bowl and mix to combine.
  • Season. Season the filling with salt and black pepper to taste.
  • Prepare the baking dish and layer. Pour ¼ of the marinara sauce into the bottom of a 7×11 inch baking dish. Layer it with eggplant, ricotta and marinara sauce. Repeat twice, but not more than this as more layers would affect the baking time.
  • Top. Top with shredded mozzarella cheese and the remaining Parmesan cheese.
  • Bake. Bake the lasagna for an additional 25-30 minutes.
  • Serve. Remove from the oven, (optionally) sprinkle with extra grated Parmesan cheese and fresh basil leaves. Serve warm.

Eggplant Lasagna

Eggplant Lasagna

Eggplant Lasagna

Eggplant Lasagna

Is Vegetable Lasagna Healthier than Regular Lasagna?

More often than not, making your own homemade vegetable lasagna will indeed end up being quite a bit healthier than the more traditional pasta versions of the dish. There are a few reasons for this:

  • Lower in carbs and other refined ingredients.
  • Less sodium.
  • Vegetables are loaded with essential vitamins, minerals, and antioxidants.

Eggplant Lasagna

Can I Freeze This Eggplant Lasagna?

While you can freeze eggplant lasagna, I wouldn’t recommend doing so after baking it. You’ll be far better served to assemble it first, and then tightly wrap it in plastic wrap before freezing it.

You can keep pre-assembled veggie lasagna frozen for up to 3 months.

Whenever you’re ready to serve it, simply thaw it out at room temperature before baking it as per the recipe instructions.

Eggplant Lasagna

Can I Make This Eggplant Lasagna Vegan-Friendly?

This particular eggplant lasagna recipe isn’t really the best candidate to make into a more vegan-friendly option. There are just too many ingredients used that aren’t vegan-friendly (eggs, cheese, etc.) to make it convenient to modify.

With that being said, you can still make vegan-friendly eggplant lasagna dishes; you’ll just have to seek out dedicated recipes that keep vegan-friendly ingredient requirements in mind.

Eggplant Lasagna

(You may also like: Rustic (and Easy) Baked Eggplant Parmesan)

OMG-worthy Eggplant Lasagna (Cheesy and Comforting)

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6


  • 2 large eggplants, cut into ½ -inch slices
  • 4 tbsp extra virgin olive oil
  • 3 garlic cloves, minced
  • ½ tsp dried oregano
  • 1 24-ounce jar marinara sauce
  • 1 pound ricotta cheese
  • 10 ounce frozen chopped spinach, thawed and squeezed dry
  • ½ cup grated Parmesan cheese plus extra for serving
  • 1 large egg
  • 1 cup shredded mozzarella cheese
  • 2 tbsp fresh basil leaves
  • salt and black pepper, to taste


  • Preheat oven to 350°F. 
  • Arrange the eggplant slices on a baking sheet lined with parchment paper. 
  • Season with salt and black pepper. 
  • Brush with olive oil. 
  • Bake in preheated oven for 20-25 minutes. 
  • Remove from the oven and set aside. 
  • To make the filling add the ricotta,1/4 cup of grated Parmesan, spinach, egg, garlic and oregano to a bowl. 
  • Mix to combine. 
  • Season to taste with salt and black pepper. 
  • Pour a ¼ of the marinara sauce into the bottom of a 7×11 inch baking dish. 
  • Layer with a third of the eggplant, a half or ricotta mixture and quarter of the marinara sauce.
  • Repeat layers twice.
  • Top with shredded mozzarella and remaining Parmesan cheese. 
  • Bake in preheated oven for 25-30 minutes. 
  • Remove from the oven. 
  • Sprinkle with extra grated Parmesan (if using) and fresh basil leaves and serve.
Like this recipe?Leave a comment and review below!

Emma Kelly

Lover of smoosh faced dogs, cooking (of all kinds), spending as much time as I can in the garden (especially with homegrown veg and cut flowers), and diy’ing everything! Make sure to follow me on Pinterest for more easy meals, (mostly) healthy desserts and crave-worthy snacks. Learn more about me here.

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