Go Back
+ servings

Eggplant Lasagna

Eggplant Lasagna is a classic Italian American favorite with eggplant slices, marinara sauce and a savory cheese blend.
Yield 9 servings
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Author Sabrina Snyder


  • 3 medium eggplants
  • 2 teaspoons kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic , minced
  • 1 yellow onion , diced
  • 2 teaspoons dried oregano
  • 6 cups marinara sauce
  • 8 ounces part skim ricotta
  • 1 large egg
  • 1/4 cup chopped fresh parsley , plus more for garnish
  • 1 1/2 cups light mozzarella , shredded (trader joes brand)
  • 1/2 cup freshly grated Parmesan


  • Preheat oven to 375 degrees and get 9x13 baking dish.
  • Slice eggplant into 1/2" rounds and season with salt on both sides then place on a cooling rack for 20 minutes to let it release moisture.
  • Pat the eggplant dry with paper towels well.
  • Add the olive oil to a large pan on medium heat and cook the onions for 3-4 minutes until translucent then add in the garlic and cook an additional 30 seconds.
  • Add the marinara sauce and mix well.
  • Mix together the ricotta, egg and parsley.
  • Add a bit of marinara sauce to the bottom of your baking dish then layer eggplant, ricotta mixture, marinara sauce and mozzarella cheese twice.
  • Top with the Parmesan cheese (save a bit for garnish) and bake, covered with foil, for 30-40 minutes.


Calories: 166kcal | Carbohydrates: 21g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 1554mg | Potassium: 975mg | Fiber: 7g | Sugar: 13g | Vitamin A: 965IU | Vitamin C: 16mg | Calcium: 299mg | Iron: 2.5mg
Keyword: Eggplant Lasagna