Eggplant Aubergine Lasagna
Dive into the rich, comforting layers of this Eggplant Aubergine Lasagna, a satisfying twist on the classic Italian favorite that swaps pasta for tender, roasted eggplant slices. Perfect for a lighter yet hearty meal, this recipe combines creamy ricotta, melty mozzarella, and tangy marinara sauce, seasoned with garlic and oregano for an indulgent flavor profile. The eggplant is baked to perfection, creating a soft yet sturdy base for the cheesy, saucy layers. Topped with a golden-bubbly mozzarella finish and fresh basil for a burst of freshness, this baked dish is a show-stopping vegetarian centerpiece. With just 20 minutes of prep time, it's an easy and delicious way to enjoy guilt-free comfort food. Perfect for weeknight dinners or special family gatherings!
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Recipe Information
Ingredients
- 2 pieces Eggplants (medium-sized)
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Ricotta cheese
- 0.75 cups Parmesan cheese (grated)
- 2 cups Mozzarella cheese (shredded)
- 1 large Egg
- 3 cups Marinara sauce
- 0.25 cups Fresh basil leaves (optional)
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Dried oregano
Instructions
Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper.
Slice the eggplants lengthwise into 1/4-inch thick slices. Arrange the slices on the prepared baking sheets.
Brush both sides of the eggplant slices with olive oil and sprinkle with salt and black pepper.
Bake the eggplant slices in the preheated oven for 20 minutes, flipping halfway through, until tender and lightly browned. Remove from the oven and set aside to cool slightly.
In a medium mixing bowl, combine the ricotta cheese, grated Parmesan cheese, egg, garlic powder, dried oregano, and a pinch of salt and pepper. Stir until smooth and well combined.
Reduce the oven temperature to 375°F (190°C).
Spread 1/2 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
Layer one-third of the roasted eggplant slices over the marinara sauce.
Spread half of the ricotta mixture evenly over the eggplant slices, then sprinkle with 2/3 cup of shredded mozzarella cheese.
Add another 1 cup of marinara sauce over the cheese layer, followed by another third of the eggplant slices.
Repeat the layers: spread the remaining ricotta mixture, 2/3 cup mozzarella cheese, 1 cup marinara sauce, and the final third of the eggplant slices.
Top the dish with the remaining marinara sauce and sprinkle the rest of the mozzarella cheese evenly over the surface.
Cover the baking dish with foil and bake in the oven for 25 minutes.
Remove the foil and continue baking for an additional 15–20 minutes, or until the top is bubbly and golden brown.
Remove from the oven and let the lasagna rest for 10 minutes before slicing.
Garnish with fresh basil leaves, if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
2861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.2 g | 255% | |
| Saturated Fat | 95.0 g | 475% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 764 mg | 255% | |
| Sodium | 7876 mg | 342% | |
| Total Carbohydrate | 101.4 g | 37% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 36.6 g | ||
| Protein | 179.1 g | 358% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4892 mg | 376% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2482 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
