Cheesy Eggplant Lasagna

Eggplant Lasagna is Incredibly Cheesy!

I love Italian food, which shouldn’t be a surprise to anyone who knows me (I’ve got some Italian running through my veins).

Spaghetti, Fettuccini, Lasagna — pasta is my love language!

Needless to say, this eggplant lasagna speaks to me!

I think pasta is one of the best ways to incorporate a meatless meal into your menu.

Every Monday at our house is a Meatless Monday (we’re big on themes in our household) and sometimes it can get hard to plan a meatless dish that’s different from the previous week.

Eggplant is not something I’ve cooked with often.

I’ve made eggplant parmigiana once and loved it, but it’s not a vegetable I’m super familiar with, but I like to try to get to know all of my fruits and vegetables.

Ingredients Needed for Eggplant Lasagna:

  • Salt
  • extra virgin olive oil (Yes, get the extra virgin kind!)
  • 15 oz container ricotta cheese (You can use cottage cheese in a pinch!)
  • 1 egg
  • 2 cups shredded Italian cheese
  • 4 cloves garlic minced
  • 2 tbsp dried oregano
  • 2 tbsp Italian seasoning
  • 3/4 cups tomato sauce
  • 2 lbs roma tomatoes thinly sliced
  • 1 cup mozzarella cheese
  • 10 leaves fresh basil, torn

You can see how delicious this eggplant lasagna is in the video below!

About a year ago, I had a vegetable lasagna from Olive Garden and it had zucchini, mushrooms, and eggplant in it — and it was amazing!

So, I thought, what if I put a lasagna together using ingredients similar to eggplant parmigiana — how good would that be?

Well, I can tell you — it’s pretty delicious!

My kids devoured the eggplant lasagna, including my two-year-old son!

Between my son loving the dinner and the fact that there wasn’t any lasagna leftover, I got a pretty good indication that this meal was something they would eat again, which is a great thing because they are my toughest critics!


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Cheesy Eggplant Lasagna


  • 2 large eggplants sliced lengthwise into 1/4 inch slices
  • Salt
  • extra virgin olive oil
  • 15 oz container ricotta cheese
  • 1 egg
  • 2 cups shredded Italian cheese
  • 4 cloves garlic minced
  • 2 tbsp dried oregano
  • 2 tbsp Italian seasoning
  • 3/4 cups tomato sauce
  • 2 lbs roma tomatoes thinly sliced
  • 1 cup mozzarella cheese
  • 10 leaves fresh basil torn


  • Place eggplant slices on a wire rack and sprinkle with salt. Allow to sweat for 20 minutes.
  • Pre-heat oven to 450 degrees.
  • Rinse eggplant and pat dry.
  • Brush with olive oil on both sides and place on a parchment paper-lined baking sheet.
  • Roast for 10-15 minutes.
  • Remove and reduce temperature to 350 degrees.
  • Mix ricotta, garlic, oregano, Italian, egg, and pepper in a bowl.
  • Grease a 9×13 baking dish with non-stick cooking spray.
  • Pour a couple of 1/4 cup of tomato sauce on the bottom of the baking dish and spread it around. Lay some eggplant slices on the bottom of the baking dish.
  • Spread some ricotta cheese over the eggplant, followed by half of the tomato slices and some of the torn pieces of basil leaves.
  • Layer 1 cup of the Italian cheese and 1/2 cup of the mozzarella followed by 1/2 cup of tomato sauce. Repeat those layers.
  • Cover with foil and bake for 20 minutes.
  • Remove foil and return to the oven and broil the cheese until just beginning to brown, about 5-6 minutes.

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