Eggplant Lasagna

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Eggplant Lasagna is a comforting meal, using eggplant slices instead of noodles! This easy recipe is a delicious way to enjoy the cheesy lasagna flavor you love, while eating more veggies at the same time. You can hardly even tell that there’s eggplant inside!

eggplant lasagna in pan

In fact, this recipe is perfect for those who may not be an eggplant fan. Two of my taste testers couldn’t even tell that they were eating eggplant!

It really just tastes like lasagna.

Ingredients You’ll Need

eggplant lasagna ingredients on marble surface

What’s in eggplant lasagna?

  • Eggplant
  • Ricotta cheese
  • Egg (optional)
  • Shredded mozzarella
  • Mushrooms
  • Marinara Sauce

This recipe is vegetarian as written, but if you would prefer to use ground meat instead of mushrooms, you can totally do that, too! You can also make this recipe vegan by following my Vegan Lasagna recipe, and swapping the noodles in that recipe for roasted eggplant slices.

You can also simply cut-back on the cheese in this recipe by using tofu ricotta as a ricotta cheese alternative.

Not a mushroom fan? Try swapping the mushrooms for 2 cans of drained & rinsed lentils, if you prefer a different texture. (See my Vegan Lasagna recipe for tips!)

How to Make Eggplant Lasagna

1. Roast the eggplant. Cut the eggplant into thin slices, about 1/8-inch thick. The thinner you slice the eggplant, the less “chewy” it will be in the final lasagna. Plus, the more slices you get, the better!

how to slice eggplant for lasagna

I’m using a large 2-pound eggplant to get roughly 12 slices, but you can use two smaller eggplants if you need to.

Arrange the slices on two large baking sheets lined with parchment paper.

sliced eggplant on lined baking sheets

I don’t like to brush the eggplant with oil, as I think it makes them get soggy, but you can sprinkle them lightly with salt to help draw out the moisture.

Cook at 400ºF for 20 minutes, or until the eggplant starts to look lightly golden and tender.

2. Cook the mushrooms. As soon as the eggplant is in the oven, start chopping the mushrooms. I like to chop them as finely as possible, so you don’t get a noticeable “mushroom texture” in the final lasagna.

chopped mushrooms sauteed in large white pan

Saute the mushrooms in olive oil over medium-high heat, along with the garlic, oregano, salt and pepper, until the mushrooms are tender and have released moisture, about 8 to 10 minutes.

Set it aside until you’re ready to assemble.

3. Mix the ricotta. In a large bowl, mix the ricotta with one egg, and a 1/4 teaspoon each of salt and pepper.

egg mixed into glass bowl of ricotta

The egg helps add structure to the lasagna and makes it more filling, but this is optional if you need an egg-free dish.

4. Arrange the layers. Remove the eggplant from the oven, and let it cool briefly. Pour 3/4 cup of marinara sauce into the bottom of a 9-by-13-inch baking dish (or similar) then add 1 layer of eggplant slices.

marainara and eggplant slices in pan

You’ll need about 4 large slices to get 3 layers for this lasagna, but if you have a few extra small slices of eggplant, you can use those to fill gaps, or rip a slice of eggplant in half, as needed.

You don’t have to be perfect about covering every inch of the pan.

ricotta and mushrooms added to eggplant lasagna

Top the eggplant layer with half of the ricotta mixture, followed by half of the mushroom mixture, and half of the shredded mozzarella cheese.

Now repeat! Add another layer of eggplant slices (about 4 large pieces), top it with 3/4 cup of marinara sauce, and then add the remaining ricotta cheese and mushrooms.

final layers of eggplant lasagna in pan

Top with a final layer of eggplant slices. If you’ve run out of eggplant slices, that’s okay, too! This lasagna will be delicious either way. Add the rest of the marinara sauce on top, then finish it off with the remaining shredded cheese.

5. Bake. Let the lasagna cook uncovered for 40 to 45 minutes at 400ºF. When the top is bubbly and golden brown, the eggplant should be tender.

baked eggplant lasanga with slice removed

Let the eggplant lasagna cool for at least 15 minutes before slicing and serving. I like to top mine with fresh basil leaves, to make it pretty, but that’s optional!

Leftovers can be stored in an airtight container in the fridge for up to 5 days. Just like normal lasagna, I think the leftovers taste even better then next day when you reheat it!

slice of eggplant lasagna on plate

Helpful Tips & FAQ

How do you cut eggplant for lasagna? I find it easiest to cut off the ends of the eggplant, the top and bottom, so the eggplant can stand up straight. From there, you can slice down on the cutting board, using a very sharp knife to make slices that are about an 1/8-inch thick.

If you have a mandoline slicer handy, you can also use that to make even more uniform slices. But, watch your hands and be sure to use a guard! Once you’ve sliced a finger on a mandoline once, you’ll never want to do it again. (Trust me on that.)

Do you peel eggplant before roasting? The eggplant peel is totally edible, so there’s no need to peel it. I find that the peel makes the slices a little more sturdy, but the larger the eggplant is, the chewier the skin tends to be, at least in my experience.

If you want to peel the skin, you can! The slices will just be slightly more fragile to work with in that case.

eggplant lasagna lifted up with spatula

Why can eggplant lasagna be watery? Eggplant won’t absorb as much liquid as traditional lasagna noodles do (especially the no-boil noodles that I love), so sometimes eggplant lasagna will turn out a little more watery than a regular version.

You can make the eggplant less soggy with these tips:

  1. Roast the eggplant first. This will help any excess moisture evaporate, before you add it to the lasagna.
  2. Salt the eggplant. Adding some salt before roasting will help draw out moisture. Just don’t be too heavy handed with it, or your lasagna may turn out salty.
  3. Skip the oil. Eggplant is very absorbent, and will hold on to any oil you add. I prefer to roast the eggplant without added oil, to help improve the texture of the overall dish.

How do I pick a good eggplant? Look for eggplants that are very firm– practically rock hard– for the best taste and texture. Over-mature eggplants may have a bitter flavor, so avoid the ones with soft spots or discoloration. Look for an eggplant with a smooth skin for best results.

More Eggplant Recipes

How else can you make eggplant taste good? Try these!

I can’t wait to hear what you try!

eggplant lasagna in pan
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5 from 4 votes

Eggplant Lasagna

Eggplant Lasagna is made with roasted eggplant instead of lasagna noodles for the cheesy lasagna flavor you love, with extra veggies in each bite! This low-carb dish is naturally gluten-free and you can hardly tell that there's eggplant inside.
Course Main Course
Cuisine Italian
Keyword eggplant lasagna
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 265kcal


  • 2 pounds eggplant (1 large or 2 medium)
  • salt & pepper
  • 1 pound cremini mushrooms , finely chopped
  • 1 tablespoon olive oil
  • 3 garlic cloves , minced
  • 1/2 teaspoon dried oregano
  • 1 (15 oz.) tub ricotta cheese
  • 1 large egg
  • 25 ounces marinara sauce
  • 2 cups shredded mozzarella cheese


  • Preheat the oven to 400ºF. Slice the top and bottom off the eggplant, then stand it up on a cutting board and slice it into 12 thin slices, about 1/8-inch thick. (No need to peel.)
    how to slice eggplant for lasagna
  • Arrange the eggplant on two large baking sheets lined with parchment paper, sprinkle them with salt, and bake until tender about 20 minutes.
    sliced eggplant on lined baking sheets
  • While the eggplant is roasting, prepare the mushrooms. Finely dice them (almost so they look like ground beef) then heat the olive oil in a large skillet over medium-high heat. Saute the diced mushrooms with the garlic, oregano, a 1/2 teaspoon of salt, and a 1/4 teaspoon ground black pepper. The mushrooms should release quite a bit of moisture after 8 to 10 minutes, which will make the lasagna less watery later.
    chopped mushrooms sauteed in large white pan
  • Pour the ricotta into a mixing bowl, and add the egg, and a 1/4 teaspoon of salt and pepper. Mix well, and set aside.
    egg mixed into glass bowl of ricotta
  • Time to assemble! Remove the eggplant from the oven and let it cool briefly as you add 3/4 cup of marinara sauce into the bottom of a 9-by-13 inch baking dish. Add one layer of eggplant slices, using about 4 large pieces. You don't have to be perfectly about filling any gaps in the dish, but you can tear an eggplant slice into pieces, if needed.
    marainara and eggplant slices in pan
  • Spread half of the ricotta mixture over the eggplant, followed by half of the mushroom mixture. Top with 1 cup of shredded cheese.
    ricotta and mushrooms added to eggplant lasagna
  • Repeat the layers, starting with a new layer of eggplant (use about 4 large pieces), and another 3/4 cup of marinara sauce. Add the remaining ricotta mixture, followed by the remaining mushrooms. Add a final layer of eggplant (it's okay if you don't totally cover the top-- use whatever you have left!) Then top with the remaining marinara sauce and shredded cheese.
    final layers of eggplant lasagna in pan
  • Bake at 400ºF until the top is golden and bubbly, about 40 to 45 minutes. Let the lasagna cool for 15 minutes, then slice and serve warm. Leftovers can be stored in an airtight container in the fridge for up to 5 days and reheated for a fast meal later.
    baked eggplant lasanga with slice removed


Nutrition information is for 1 of 8 slices. This information is automatically calculated, and is just an estimate, not a guarantee.
For a dairy-free lasagna, you can use the layers from my Vegan Lasagna recipe instead.
If you don't love mushrooms, feel free to make this with canned lentils or cooked ground meat, instead. You can make this your own using any ingredients you love!


Calories: 265kcal | Carbohydrates: 17g | Protein: 17g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 699mg | Potassium: 897mg | Fiber: 5g | Sugar: 9g | Vitamin A: 869IU | Vitamin C: 9mg | Calcium: 289mg | Iron: 2mg

If you try this Eggplant Lasagna, please leave a comment below letting me know how you like it!

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For the first time in a VERY VERY VERY long time I will be able to eat lasagne without stomach-upset. THANKS <3


    Oh, good! I hope you enjoy it!! 😀

Linda Wagner - Nutrition to Invigorate Mind, Body & Spirit

So I’m going through all of your latest blog posts and I CAN NOT decide which recipe to make first!! They all look soooooooo goooooood!!!


    Make the cauliflower pizza crust ASAP. It’s amazing.

    So are the banana coconut muffins– my house smells REALLY good right now. 😉


Thanks for the recipe:-)

How is your hubby doing with paleo? I love so much I eat 3 big meal and I mean big (2300-2700 cal a day)burning fat like crazy my muscles are getiing bigger with only 3-4 week workout. My skin is glowing, no craving at all so I am very happy. When I was doing like 1 or 2 days meal I was constant hungry craving sweet, think about what and how to combine and ate about 1000 cal. less but not loosing weight. With paleo I enjoy food never think about what how when only enjoy it and have to eat not to loosing too much weight.


    Glad you’re enjoying the Paleo diet so much, Sam! Sounds like it’s working for you. 🙂

    Austin’s enjoying it, too, though sometimes it’s hard for me to get him to eat enough! He’s definitely still adjusting, since he relied so heavily on sandwiches and pastas for many of his meals. One thing that we’ve noticed among many of our Paleo friends this month, is that everyone’s skin is getting clearer! Definitely a good sign, I think.


      Yes with skin paleo does amazing job. My friend has cystic acne and have tried juice cleanse, candida cleanse etc. but nothing help, when she switch to paleo her skin has cleared within 3 weeks. I think it is because no sugar and also many fish like salmon have big amount of omega3(heal inflamation) grassfed meat has big amount too. Paleo explain how to make balance of omega3/6 limint nuts and seeds and consume only walnuts macadamia coconut for best balance. With this diet you do not spike insulin(that cause many inflamation too). I can send you pdf book for austin with many recipes if you want. Many ides for breakfast lunch dinner. It was hard for me too as a former 3years high raw vegan. Kelp noodles make great sub. for regural pasta. Does he like it?


This looks amazing, cannot wait to try it!


Italian for sure! Thank you so much for all these recipes!!! I don’t have much time in the kitchen right now because I just started a new job and I am living between two places but once I get settled, oh, I cannot wait to try all these…they are saved!!!

Happy Saturday!


Mine is in the oven right now! I can’t wait! I am sooo thankful for your info! I made the mini eggplant pizzas the other day and loved every mouthful!


    Glad you’re enjoying all the recipes! Hope your lasagna turned out well! 🙂


I am so excited to make this!! I bought a small purple and a small white eggplant at the farmers market and wasn’t sure what to put them in. Then I thought hmmm maybe something with goat cheese! And last week I had been craving lasagna (I am a vegetarian so I haven’t had any in years)
I also happen to have sundried tomatoes to toss in!!!

I love you site and I am sure this recipe will be delicious!!

Thanks for giving me all the wonderful food ideas.
Ps, I made paleo pancakes yesterday. They turned out pretty flat but they were so tasty and my family loved them! No one could believe they were grain free!


So day before yesterday I had this on the table for dinner….while a bit labor intensive…all I can say is yum. Having to fight hubbie for the leftovers as he wants to take them to work for lunch and is taking such big portions…he is a Texan so meat and potatoes are genetically hardwired but he is starting to enjoy my much healthier cooking style.


It’s on the oven, it looks great! Thanks for the recipe!


It’s so GOOD, I can’t tell that it has only veggies


    Yay! Glad you’re enjoying it! 🙂


This is a fantastic recipe! It was a little labour intensive (and I knew I would be disappointed if the taste didn’t turn out well) …but it smelled great in the oven, tasted EVEN better, and was worth the effort! And best of all – you’re getting a huge serving of vegetables in every single bite! I will definitely be making this again. Great recipe, Megan! Just wanted to let you know that you have become my new “go-to” healthy recipe blogger. I’ve tried a number of your recipes and have been impressed with all of them! Thanks for all your hard work!


I recently found your blog and am so excited! This recipe was amazing especially for someone who formerly loved dairy but gave it up while nursing. Iam thinking I will continue to eat this way when I am done. I don’t even feel guilty about a 2 nd helping since it is basically all veggies!


Wondering how this is reheated? I need to make and bake now to use up mushrooms in the fridge but we won’t eat it until tomorrow night for dinner. I guess we’ll see 🙂


I just made this tonight and was fantastic, flavorful and filling! Really enjoying your site, thank you so much!!!


I made this and the Grain-free Pumpkin Bars tonight for a group of college friends coming over to escape the cafeteria food and they were a huge hit! I have a couple of different food intolerances so it’s really hard to cook a meal that everybody can enjoy. But these two recipes were absolutely delicious. Thanks for posting great recipes for those of us trying to balance eating clean and eating what we love!


My favorite comfort (and diet) food is Greek Briami. I add a greater variety of vegetables to it as well as lemon slices.

Anna Nevin

Gosh Megan – you must have a happy husband 😁 I love this recipe and so so many of your others – thank you


I am looking forward to trying this recipe! You are correct about the mandolin slicer-if you ever cut yourself, you DO NOT want to repeat it. In fact, I haven’t used mine in over a year for that reason.

Molly H

This was SO GOOD! I am not usually a fan of eggplant. You’ve completely changed my opinion with this dish! I even had my hesitant family taste it, and they thought the taste and texture were awesome. Yay!

Erica clark

I made this last week and we loved it! We are big meat eaters and didn’t miss the meat, with all of the mushrooms & other flavors! I also sautéed our home grown collards and mixed them in with the ricotta.
Thank you for all of your recipes, meal plans and inspiration!

Joan Burrows

Love it sub the egg for egg beaters, and added onions with the mushrooms.

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