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Eggplant lasagna recipe

Eggplant Lasagna

A vegetarian lasagna made with eggplant.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 35 mins
Course Main Dish
Cuisine Italian
Servings 4 people


  • 1 lb large eggplant or a little more
  • cooking spray
  • 1 quart Tomato sauce homemade if possible
  • Butter to coat pan
  • 8 ounces Fresh spinach pasta sheets
  • 3 ounces Mozzarella Cheese grated
  • 3 ounces Asiago Cheese grated
  • 3 ounces Pecorino Romano Cheese grated
  • 5 slices Fresh Mozzarella 1/4-inch thick
  • Pecorino Romano Cheese grated, for serving


  • Preheat oven to 450˚F.
  • Liberally butter an 8-inch baking dish.
  • Trim off ends of eggplants, and remove alternating slices of the skin with a vegetable peeler; slice into 1/2 inch rounds. You will need enough to make two layers in your pan. Keep in mind they will shrink while baking.
  • Place rounds in a single layer on a rack resting upon a baking sheet.
  • Lightly spray each side and sprinkle with salt.
  • Bake for 15 minutes; remove from oven and set aside.
  • Reduce oven to 350˚F.
  • Meanwhile, cook lasagna noodles for 2 minutes; rinse in cold water and set aside to dry on paper towels.
  • Mix the mozzarella and Asiago cheeses together in a bowl; set aside.
  • Lightly coat the bottom of the buttered baking dish with 1/2 cup tomato sauce.
  • Place cooked pasta sheets on the sauce to create a single layer.
  • Add a single layer of baked eggplant rounds and cover with a layer of sauce.
  • Sprinkle half of the mozzarella and Asiago cheese mixture, them sprinkle with a third of the grated Pecorino Romano.
  • Add another layer of noodles, eggplant rounds, sauce, and cheeses.
  • Add the final layer of noodles and enough tomato sauce to cover.
  • Evenly distribute the mozzarella slices and sprinkle the rest of the Pecorino Romano cheese on top.
  • Cover the lasagne with buttered aluminum foil (buttering the foil keeps the cheese from sticking).
  • Bake for 20 minutes, uncover, raise the oven temperature to 450˚F (230˚ C), and bake until golden brown, about 20 minutes more.
  • Allow to rest at least 15 minutes before cutting; serve with grated Pecorino Romano at the table.


If using dried noodles, cook per the instructions on the package. If using "no boil" noodles, dunk them for a few seconds in water to begin the softening.)
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