Eggplant Lasagna (Roasted Eggplant, Ricotta, Marinara)

Name: Eggplant Lasagna (Roasted Eggplant, Ricotta, Marinara)
Prep time: 25 min
Cook time: 1 h
Total time: 2 h 10 min
Yield: Serves 6
Cuisine: Italian-American
Ingredients: 2 large eggplants (about 2 1/2–3 lb total), sliced lengthwise into 1/4-inch planks; 1 1/2 tsp kosher salt, plus more as needed; 2–3 tbsp olive oil; 15 oz ricotta (or drained cottage cheese), preferably whole-milk; 1 large egg; 1/2 cup grated Parmesan, plus more for topping; 2 cloves garlic, finely grated or minced; 1/4 tsp black pepper; 2 tbsp chopped parsley or basil (optional); 4 cups marinara sauce (about 32 oz) (I'm assuming you have marinara on hand—let me know if not and I'll swap in a quick crushed-tomato sauce); 2 1/2 cups shredded low-moisture mozzarella (about 10 oz); Pinch red pepper flakes (optional); 2 tbsp chopped basil or parsley (optional)

Jesse Wolf·2 hr 10 min·Serves 6

This eggplant lasagna swaps pasta sheets for roasted eggplant slices, giving you all the cozy, cheesy layers without the watery, mushy downside. Salting and roasting the eggplant concentrates flavor and keeps the bake clean and sliceable. Expect a rich tomato-and-garlic aroma, stretchy mozzarella, and a savory parmesan finish—great for a make-ahead weeknight dinner or a feed-a-crowd weekend bake.

vegetarian
gluten-free
make-ahead
comfort food

2 hr 10 min total · 25 min prep · 1 hr cook · 45 min rest

410 kcal · 24g protein · 24g carbs · 24g fat total

2 sheet pans · 9x13-inch baking dish · foil

Ingredients

Eggplant “Noodles”
•2 large eggplants (about 2 1/2–3 lb total), sliced lengthwise into 1/4-inch planks
•1 1/2 tsp kosher salt, plus more as needed
•2–3 tbsp olive oil
Cheese Layer
•15 oz ricotta (or drained cottage cheese), preferably whole-milk
•1 large egg
•1/2 cup grated Parmesan, plus more for topping
•2 cloves garlic, finely grated or minced
•1/4 tsp black pepper
•2 tbsp chopped parsley or basil (optional)
Sauce + Assembly
•4 cups marinara sauce (about 32 oz) (I'm assuming you have marinara on hand—let me know if not and I'll swap in a quick crushed-tomato sauce)
•2 1/2 cups shredded low-moisture mozzarella (about 10 oz)
•Pinch red pepper flakes (optional)
To finish
•2 tbsp chopped basil or parsley (optional)

Instructions

Prep the eggplant

Heat oven to 425°F (220°C). Line 2 sheet pans with parchment. Set a wire rack over a sheet pan if you have one (optional but helpful for drying).

Lay eggplant planks in a single layer and sprinkle both sides lightly with kosher salt. Let sit 20–30 minutes until you see beads of moisture on the surface.

Blot very well with paper towels. Brush or drizzle with olive oil.

Roast eggplant 15–22 minutes, flipping halfway, until the slices are pliable, lightly browned, and no longer raw-white. (They should bend without snapping; they’ll finish cooking in the lasagna.)

Mix the ricotta layer

In a bowl, combine ricotta, egg, Parmesan, garlic, pepper, and herbs (if using). Mix until smooth.

Assemble

Reduce oven to 375°F (190°C).

In a 9x13-inch baking dish, spread 3/4 cup marinara over the bottom.

Layer in this order (aim for 3 layers):

- Eggplant slices (slight overlap)

- A few spoonfuls of marinara, spread thinly

- Dollops of ricotta mixture, gently spread

- A handful of mozzarella

Repeat until you’ve used everything, finishing with sauce + mozzarella + a shower of Parmesan. Add red pepper flakes if you like.

Bake

Cover loosely with foil (tent it so it doesn’t glue itself to the cheese). Bake 25 minutes, until you see bubbling around the edges.

Uncover and bake 15–20 minutes more, until the top is deeply melted with browned spots and the center looks hot and gently bubbling.

Rest 20–30 minutes before slicing—this is the difference between “soupy” and clean slices.

Tip: If you want extra browning, broil 1–3 minutes at the end—watch closely so the cheese doesn’t scorch.

Serve

Finish with basil/parsley, slice, and serve. It should cut into squares with visible layers and only a little sauce seep.

Notes

Moisture control is everything: salt + roast the eggplant, use a thicker marinara, and rest before slicing. Make-ahead: assemble up to 24 hours ahead; bake from cold adding ~10 minutes covered. Freezing: freeze baked, cooled portions tightly wrapped up to 2 months; reheat covered at 350°F until hot. Swap: ricotta can be replaced with well-drained cottage cheese for a lighter, slightly tangier filling. Add-ins: a layer of sautéed spinach (squeezed dry) or browned mushrooms works well—keep them dry to avoid watering out the pan.

Ingredients

Eggplant “Noodles”

•2 large eggplants (about 2 1/2–3 lb total), sliced lengthwise into 1/4-inch planks

•1 1/2 tsp kosher salt, plus more as needed

•2–3 tbsp olive oil

Cheese Layer

•15 oz ricotta (or drained cottage cheese), preferably whole-milk

•1 large egg

•1/2 cup grated Parmesan, plus more for topping

•2 cloves garlic, finely grated or minced

•1/4 tsp black pepper

•2 tbsp chopped parsley or basil (optional)

Sauce + Assembly

•4 cups marinara sauce (about 32 oz) (I'm assuming you have marinara on hand—let me know if not and I'll swap in a quick crushed-tomato sauce)

•2 1/2 cups shredded low-moisture mozzarella (about 10 oz)

•Pinch red pepper flakes (optional)

To finish

•2 tbsp chopped basil or parsley (optional)