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a slice of eggplant lasagna with layers of cheese and marinara in a wide horizontal shot, plated beside the baking dish with fresh basil, natural light, shallow depth of field, landscape orientation

Eggplant Lasagna

Hearty, no noodle lasagna with slices of roasted eggplant, ricotta, marinara, and mozzarella.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 large eggplants sliced lengthwise
  • 2 cups ricotta cheese
  • 2.5 cups marinara sauce
  • 2 cups shredded mozzarella
  • 1 large egg
  • 3 tbsp olive oil
  • 1 tsp Italian seasoning

Method
 

  1. Preheat the oven to 400 degrees F, brush the eggplant slices with oil, and roast 20 minutes.
  2. Mix the ricotta with the egg and Italian seasoning.
  3. Spread marinara in a baking dish, then layer eggplant, ricotta, and mozzarella.
  4. Repeat the layers and finish with mozzarella on top.
  5. Bake covered 20 minutes, then uncovered 10 minutes until bubbly, and rest before slicing.

Notes

Salt the eggplant slices and pat dry first to keep the lasagna from getting watery.