Eggplant Lasagna

The smell of roasted eggplant, slightly smoky and soft at the edges, always reminds me of my grandmother’s tiny kitchen in late summer. One window open, cicadas humming all day long, and a saucepan bubbling on the stove–standing guard over it with a wooden spoon in hand felt more like meditation than work. This eggplant lasagna started there, with her worn-out cutting board and generous heart, and though I’ve changed it a little over time, the soul of it? Still tastes like home.

Why You’ll Crave It

• No pasta needed–eggplant gives the lasagna a buttery, tender bite without the heaviness (and bonus, it’s gluten-free).
• The tomato sauce simmers just long enough to deepen–not fussy, just flavorful, bright with garlic and herbs.
• Three cheeses melt into each other–mozzarella for stretch, ricotta for cream, parmesan for depth–a trio that feels quietly luxurious.
• Each bite is a lovely contrast, soft eggplant, creamy cheese, garlicky tomato–it’s honest food, layered and full of tenderness.

The first time I made this on my own, I underestimated how much it would remind me of her… I paused mid-slice because it smelled so familiar I nearly teared up.

What You’ll Need

• 2 large eggplants: sliced thin into rounds, about the width of a coin, not too thick or it won’t soften properly
• 3 tablespoons olive oil: for cooking the eggplant–I like a fruity, good-quality one here
• 2 garlic cloves: finely minced so they melt into the sauce and don’t shout
• 400 grams crushed tomatoes: I usually use canned San Marzano if I find them, but truly–use what you love
• A handful of fresh basil: chopped roughly, stems and all unless they’re too woody
• 1 teaspoon dried oregano: a grounding note amid all the brightness
• Salt and black pepper: adjust to your taste, always taste the sauce before layering
• 250 grams ricotta cheese: soft, mild, gives the dish its creamy body
• 300 grams mozzarella: sliced thin, or torn if you’re like me and always forget to slice it
• 50 grams parmesan: grated generously, feel free to go a little over if you’re feeling indulgent

Easy How-To

Slice and salt the eggplant

Slice your eggplants into neat-ish rounds. Not too thick–they won’t cook–not too thin or they’ll fall apart. Sprinkle with salt on both sides. Lay them out on a tray or even just a cutting board, and let them sit for 25–30 minutes. This helps pull out bitterness (and some water too).

Give ‘em a rinse and a pat

Rinse the eggplant slices gently under cold water–you don’t need to scrub–just enough to get rid of the salt. Then press them dry with a clean towel or paper towels. They’ll still look a bit spongy, but that’s good–they’re ready for cooking.

Pan-fry till golden

In a big skillet, warm your olive oil over medium. Add the eggplant slices in batches, cooking until they’re softer and a little golden on each side. Don’t rush this step–they need to relax into the heat. Transfer them to a paper-towel-lined plate when they’re done.

Make the sauce

Same pan (less washing!). Add a drizzle more oil if things look dry. Toss in your garlic, just until fragrant–not browned. Pour in the crushed tomatoes, then add oregano, a bit of salt and pepper, and the chopped basil. Let it simmer gently for 15 minutes with the occasional stir. Taste. Adjust. It should hum with tomato and herbs.

Layer the lasagna

In a baking dish, spoon a little sauce on the bottom. Then a layer of cooked eggplant, then spoonfuls of ricotta (dolloped rather than spread), then mozzarella slices, then a sprinkle of parmesan. Keep layering, finishing with more sauce and a final patchwork of cheese on top.

Bake and let it rest

Cover with foil. Bake at 180°C (350°F) for 30 minutes. Then remove foil and bake another 10–15 minutes, until the top bubbles and gently browns. Let it rest for 10 minutes before cutting–hard to wait, but it really helps the layers settle.

Good to Know

• If your eggplant soaks up the oil too fast, just add a bit more. Some slices are thirstier than others, I’ve found…
• Want a little kick? A small pinch of chili flakes in the tomato sauce does wonders–not spicy exactly, just a whisper of warmth.
• Don’t worry if your slices aren’t perfectly neat. Once baked, everything softens and melds together beautifully.

Serving Ideas

• Serve with a crisp green salad tossed in lemon vinaigrette and maybe a piece of warm rustic bread to scoop up any leftover sauce.

Top Tricks

• Let the lasagna rest after baking–it’s tempting to dig in right away, but those 10 minutes make it slice more cleanly and taste more “put together”.

Frequently Asked Questions

Can I make eggplant lasagna ahead of time?

Yes–in fact, it usually tastes even better the next day. Prepare everything, assemble, and store it in the fridge. When ready to bake, add 10–15 minutes extra if it’s still cold when it goes into the oven.

Is this recipe gluten-free?

Yes, completely. No pasta in sight. Just make sure your ricotta and tomato products don’t have hidden thickeners or additives if you’re very sensitive.

What if I don’t like ricotta?

You can blend cottage cheese with a bit of cream and seasoning for something similar, or even use a bechamel sauce instead for a silkier texture.

Can I freeze eggplant lasagna?

It freezes well in portions. Let it cool completely, then wrap tightly or store in containers. Reheat gently in the oven or microwave–just add a spoonful of water before microwaving to keep it moist.

Why is my lasagna watery?

Likely the eggplant wasn’t salted or cooked long enough. Removing moisture early makes a big difference. Also, resting it helps the juices reabsorb.