Easy Mediterranean-Friendly Eggplant Lasagna
This eggplant lasagna swaps traditional pasta for tender slices of eggplant, layered with a rich tomato sauce, creamy ricotta, and melty mozzarella. It’s a lighter, veggie-packed twist on a classic Italian comfort food — perfect for Mediterranean diets and anyone looking to enjoy more veggies!
⏱️ Time Required:
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
For eggplant
2 large eggplant , finely sliced
2 tsp of olive oil
Salt for sprinkle
For the sauce
1 small onion, finely chopped
1 tbsp olive oil
1 tsp dried oregano
Salt and pepper, to taste
For the Cheese Layers:
1 ½ cups ricotta cheese
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 egg (optional, for binding ricotta)
2 tbsp fresh basil or parsley, chopped
Instructions:
1. Prepare the Eggplant:
1. Lay eggplant slices on a baking sheet. Sprinkle both sides lightly with salt and let sit for 15 minutes to draw out moisture.
2. Pat dry with paper towels.
3. Brush both sides with olive oil and roast in a preheated oven at 400°F (200°C) for 15 minutes, flipping halfway, until tender and lightly browned.
2. Make the Sauce:
1. Heat olive oil in a saucepan over medium heat.
2. Sauté onion and garlic until soft and fragrant (about 5 minutes).
3. Add marinara/crushed tomatoes, oregano, salt, and pepper.
4. Simmer gently for 10 minutes, stirring occasionally.
3. Prepare the Cheese Mixture:
1. In a bowl, mix ricotta, half of the mozzarella, Parmesan, egg (if using), and fresh herbs.
4. Assemble the Lasagna:
1. In a baking dish, spread a thin layer of tomato sauce on the bottom.
2. Layer eggplant slices over the sauce.
3. Spread a layer of the ricotta cheese mixture over eggplant.
4. Add another layer of sauce.
5. Repeat layers until ingredients are used, finishing with a layer of sauce topped with remaining mozzarella.
5. Bake:
1. Cover with foil and bake at 375°F (190°C) for 25 minutes.
2. Remove foil and bake another 10 minutes until cheese is bubbly and golden.
3. Let rest for 10 minutes before serving.
Notes & Tips:
Grill instead of roast: You can grill eggplant slices for a smoky flavor.
Make it vegan: Use plant-based ricotta and mozzarella alternatives.
Add protein: Add cooked ground lamb or beef in the sauce for a heartier dish.
Use fresh herbs: Basil and oregano really elevate the flavor.
❓ Frequently asked questions FAQ:
Q: Do I need to salt the eggplant?
A: It helps remove bitterness and excess water but is optional for younger eggplants.
Q: Can I prepare this ahead of time?
A: Yes, assemble in advance and refrigerate; bake just before serving.
Q: Can I freeze leftovers?
A: Absolutely! Freeze portions in airtight containers and reheat in the oven.
Nutritional Value
Calories 320 kcal
Protein 18 g
Carbohydrates 18 g
Fat 18 g
Fiber 6 g
Sodium 550 mg