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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Mexican Lasagna

Cheesy Eggplant Lasagna

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


  1. Place eggplant slices on a wire rack and sprinkle with salt. Allow to sweat for 20 minutes.
  2. Pre-heat oven to 450 degrees.
  3. Rinse eggplant and pat dry.
  4. Brush with olive oil on both sides and place on a parchment paper-lined baking sheet.
  5. Roast for 10-15 minutes.
  6. Remove and reduce temperature to 350 degrees.
  7. Mix ricotta, garlic, oregano, Italian, egg, and pepper in a bowl.
  8. Grease a 9x13 baking dish with non-stick cooking spray.
  9. 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.
  10. Spread some ricotta cheese over the eggplant, followed by half of the tomato slices and some of the torn pieces of basil leaves.
  11. 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.
  12. Cover with foil and bake for 20 minutes.
  13. Remove foil and return to the oven and broil the cheese until just beginning to brown, about 5-6 minutes.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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