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Classic Eggplant Lasagna that’s full of cheesy goodness, without the pasta! Great for a gluten-free lasagna option or just for sneaking in a healthy vegetable. 

A slice of Eggplant Lasagna topped with bubbly cheese and garnished with a sprig of parsley

People absolutely love the lasagna we make around here and there’s only room for more. I’ve taken my recipe for The Most Amazing Lasagna and turned it into The Most Amazing Eggplant Lasagna! Whether you need a gluten free lasagna option, or simply want to sneak in your garden eggplant, this recipe is amazing. You’d never even know there wasn’t pasta in there.

Do you have to peel eggplant before you cook it?

Yes you can! The peel of the eggplant is edible. If you are using a large eggplant, the skin may get a little tough. You can peel it before baking if you’d like.

What does eggplant taste like?

Eggplant has a very mild flavor, like spaghetti squash. Because it has such a mild flavor, it’s easily used in recipes that have bold flavors. In something like eggplant lasagna, the eggplant flavor itself isn’t even really tasted.

Eggplant Lasagna in a casserole dish, topped with bubbly cheese

Can I make this into vegetarian eggplant lasagna?

Yes. The Italian sausage in this recipe can be completely omitted to make the recipe vegetarian. Instead of browning the sausage, simply saute the onion in 1 tablespoon of olive oil for a few minutes instead.

If you like this recipe, you may be interested in these other lasagna recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Classic Eggplant Lasagna that's full of cheesy goodness, without the pasta! Great for a gluten-free lasagna option or just for sneaking in a healthy vegetable.
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes


  • 2 eggplants sliced lengthwise (1/4 inch thick)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  • 1 pound sweet Italian sausage or ground beef
  • 1/2 large white onion minced
  • 3 cloves garlic crushed
  • 1 28 ounce can crushed tomatoes
  • 1 6 ounce can tomato paste
  • 1 8 oz can tomato sauce
  • ½ cup white wine
  • ½ cup chopped fresh basil
  • 1 teaspoon ground oregano
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup + 2 tablespoons chopped fresh parsley divided


  • 15 ounces ricotta cheese
  • 1 large egg
  • ½ teaspoon salt
  • teaspoon ground nutmeg
  • 1 pound deli sliced mozzarella cheese
  • 1 cup freshly grated Parmesan cheese
  • Preheat oven to 400 degrees F. Lightly grease 2 baking sheets.
  • Lay eggplant slices out onto prepared baking sheets into a single layer. Drizzle lightly with olive oil and season with salt and pepper. Roast in the preheated oven until tender, about 25 minutes, turning halfway through.
  • Meanwhile, in a large pot over medium heat, add in ground sausage or ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in fresh basil, oregano, ½ teaspoon salt, pepper, and ¼ cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and wine. Stir well and bring to a simmer. Reduce heat to low and simmer 30 minutes (or up to 4 hours).
  • In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, ½ teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.
  • Lightly grease a deep 9x13 pan. To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 6 eggplant slices on top to cover the bottom of the pan. Spread with ⅓ of the ricotta cheese mixture. Top with ¼ of mozzarella cheese slices. Spoon 1½ cups meat sauce over mozzarella, then sprinkle with ¼ cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of eggplant, topped with another 1 cup of meat sauce to cover the eggplant. Top with remaining mozzarella and Parmesan cheese.
  • Bake in preheated oven for 30 to 35 minutes. Serve hot.


Calories: 394kcal | Carbohydrates: 10g | Protein: 31g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 89mg | Sodium: 1333mg | Potassium: 467mg | Fiber: 3g | Sugar: 4g | Vitamin A: 730IU | Vitamin C: 5.9mg | Calcium: 665mg | Iron: 1.5mg
Course: Main Course
Cuisine: American, Italian
Keyword: Eggplant Lasagna
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Tim from Wpg
March 30, 2019 12:22 pm

Ok stop it. This lasagna was so good I don’t think I’ll ever go back to pasta again. Paired with a dandelion salad (from “In a Vermont Kitchen” – an outstanding salad) this was a great dinner party meal. Low carb too. Bonus!

January 24, 2020 8:43 am

I don’t ever need to put pasta in my lasagna again. This recipe is absolutely AMAZING!!!!

October 9, 2020 6:30 pm

5 stars
I’m not a great cook but the instructions were easy to follow and this lasagna came out so good that my family loved it! It’s been a couple of weeks and to my surprise they asked me to make it again. It’s healthy and tastes great, I’m so happy to have found this recipe.

August 4, 2020 4:06 pm

5 stars
This is a fantastic recipe. Having so many eggplant from the garden, needed to do something, and this recipe nailed it. Added a few more cloves of garlic, but great base recipe. Eggplant, noodles, whatever you want to use.
Will make again!,

February 6, 2020 3:00 pm

5 stars
My lasagna is in the oven and I know it is going to be great because I am licking the sauce out of the pan. Best sauce I have ever had!!!!!

February 17, 2019 4:20 am

I made this eggplant lasagne tonight for dinner. I didn’t include the tomato sauce, as in Australia this means Ketxhupnand I know that isn’t the right ingredient.
Even though I did not include that ingredient I found the meat really tasty, however, once cooked I found the dish quite watery. Eggplant skin was a bit tough as mentioned.
The ricotta was very nice alternative.
I would certainly try this again.

Gail Kostelnick
April 20, 2019 1:01 pm
Reply to  Margaret

I think passata is the eqivalent of what is American tomato sauce.

August 19, 2019 12:52 pm
Reply to  Margaret

If you sweat the eggplant slices with salt first(about 30mins-1 hour), then bake them for about 20-25 mins @ 400 degrees Fahrenheit, you significantly reduce/eliminate the watery-ness. It also eliminates the tough eggplant skin.

July 28, 2018 9:55 am

5 stars
I just came across your website. Very interesting. I just subscribe, I know someone who cannot eat gluten and this eggplant lasagna seems so delicious

November 17, 2018 3:01 pm
Reply to  GrannyD

5 stars
Yes, I have to eat a gluten-free diet and make this all the time. My daughter doesn’t eat meat, so when she comes, I substitute the meat with sautéed mushrooms. It is just as delicious!

June 18, 2018 11:59 am

I just saw this on Instagram and could *not* wait to get over here and pin this ASAP. I’m not letting this recipe out of my site! I am in LOVE with eggplant and have never seen it used in lasagna, what a genius idea! Thank you for sharing, my family is going to love this!

June 23, 2019 1:19 pm

I’m experimenting with the Keto diet. This a wonderful, filling dish. Mistakinly cut the eggplant too thin on the first try, but ot made great, crunchy chips!

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