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Delicious Eggplant Lasagna – A Hearty, Veggie-Packed Comfort Classic

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A comforting, cheesy Eggplant Lasagna made with roasted eggplant slices, rich tomato sauce, and creamy ricotta. Gluten-free and full of Italian flavor.

Ingredients

Scale

  • 2–3 large eggplants, sliced ¼-inch thick

  • 2 cups marinara sauce

  • 1½ cups ricotta cheese

  • 1 egg

  • 2 cups shredded mozzarella

  • ¼ cup grated Parmesan

  • 1 tbsp parsley

  • Olive oil

  • Salt and pepper

Instructions

  • Salt eggplant slices and let sit for 30 min. Pat dry.

  • Roast slices at 400°F for 20–25 minutes.

  • Mix ricotta, egg, Parmesan, parsley, salt, and pepper.

  • Layer sauce, eggplant, ricotta, and mozzarella in a 9×13 pan.

  • Repeat layers, finishing with sauce and cheese.

  • Bake at 375°F covered for 25 min, then uncovered for 15–20 min.

  • Let rest before slicing.

Notes

  • Vegan? Use plant-based cheeses.

  • Add mushrooms, lentils, or pesto between layers.

  • Freeze leftovers or prep in advance.

Find it online: https://simplehomeflavors.com/delicious-eggplant-lasagna-a-hearty-veggie-packed-comfort-classic/