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5 from 3 votes

Eggplant Lasagna

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 Time45 mins
Cook Time35 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: American, Italian
Keyword: Eggplant Lasagna
Servings: 10 Servings
Calories: 394kcal

Ingredients

Eggplant

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

Sauce

  • 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

Cheese

  • 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

Instructions

  • 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.

Video

Nutrition

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