Rustic Eggplant Lasagna a Taste of the Mediterranean

Eggplant Lasagna My Rustic Mediterranean Take

By Maya ThorneJuly 10, 2025

Table of Contents

Recipe Introduction

Fancy something comforting, but a bit different? Have you ever tried eggplant lasagna ? It is absolutely delish. It’s like the Mediterranean cousin of your favourite cheesy bake!

Quick Hook to the Best Eggplant Lasagna

Honestly, this eggplant lasagna recipe is a game changer. The roasted eggplant brings a smoky sweetness. The rich tomato sauce and creamy ricotta? Oh my gosh! It’s a flavour explosion! I call it rustic eggplant lasagna .

A Taste of the Med

This dish comes straight from the heart of Mediterranean cooking. It is a celebration of simple, fresh ingredients. Don't be fooled, it is a Vegetarian Lasagna Recipe .

It's all about layering flavors. This recipe takes around 1 hour 45 minutes to make. It's a medium difficulty dish and perfect for serving 6-8 people.

Why You'll Love This Recipe

This isn't just a tasty dish; it's pretty good for you too. Roasting the eggplant keeps it relatively healthy eggplant lasagna .

Think of it as a guilt free indulgence. It's perfect for a cozy night in or a dinner party with mates.

This Italian Eggplant Lasagna will have them all begging for the recipe. Plus, it is a No Pasta Eggplant Lasagna .

Ready to ditch the pasta and dive into this roasted eggplant lasagna masterpiece? I'm practically drooling just thinking about it. Let's get into the ingredients, shall we?

Ingredients & Equipment for Your Epic Eggplant Lasagna

Rustic Eggplant Lasagna a Taste of the Mediterranean presentation

Alright, let's dive into what you'll need to whip up this amazing eggplant lasagna . Get ready for a Vegetarian Lasagna Recipe that's both healthy and incredibly satisfying.

Forget the heavy pasta sheets, we're going full-on Low Carb Eggplant Lasagna here!

Main Ingredients: The Stars of the Show

Here’s the breakdown, angelsoni style, to get your Eggplant Parmesan Lasagna rolling:

Eggplant: 2 large ones (about 2 lbs / 900g total). Make sure they're firm and heavy. That's how you know they're good!
Kosher Salt: 1 tablespoon plus extra for seasoning. This is important. It draws out moisture.
Olive Oil: ¼ cup (60ml) for roasting. Extra virgin is your best bet!
Black Pepper: Freshly ground. To taste. Don't be shy!
Crushed Tomatoes: 1 (28-ounce / 800g) can. San Marzano if you can find 'em.
Tomato Sauce: 1 (15-ounce / 425g) can. For that extra tomato-ey punch.
Onion: 1 medium yellow, finely chopped. White or red onion works too if that's what you have.
Garlic: 2 cloves, minced. More if you're a garlic fiend. I usually am!
Dried Oregano: 1 teaspoon . Adds that Italian Eggplant Lasagna flavour.
Dried Basil: ½ teaspoon . Because basil and tomatoes are BFFs.
Red Pepper Flakes: ½ teaspoon (optional). For a little kick!.
Sugar: 1 teaspoon . Balances the acidity of the tomatoes.
Ricotta Cheese: 15 ounces (425g) whole milk. Full fat is where the flavour lives!.
Egg: 1 large, lightly beaten. To bind the ricotta.
Parmesan Cheese: ¼ cup (30g) grated. Freshly grated, please!.
Parsley: ¼ cup chopped fresh. Adds freshness and a pop of colour.
Mozzarella Cheese: 8 ounces (225g) shredded. Low-moisture is best for melting.

Seasoning Notes: The Secret Sauce

This Mediterranean Lasagna needs a few key combos to really sing. Think oregano and basil. They're like the Simon & Garfunkel of Italian cooking.

A little red pepper flake adds a lovely warmth. If you don't have fresh parsley, dried will do. But fresh is always better, isn't it?

Equipment Needed: Keep it Simple

You don't need a fancy kitchen to nail this Roasted Eggplant Lasagna . Here’s the bare minimum:

Large Baking Sheet: For roasting the eggplant.
Colander: For draining the eggplant.
Large Skillet or Pot: For the tomato sauce.
9x13 inch (23x33cm) Baking Dish: The vessel for your masterpiece.
Aluminum Foil: Optional, but helpful to prevent over browning.

Don't have a baking sheet? Use a large oven safe tray. No colander? A large bowl and a plate to press the eggplant works fine.

This Healthy Eggplant Lasagna is all about making it work with what you've got. You know?

Rustic Eggplant Lasagna : Taste the Sunshine!

Oh my gosh, you guys! I'm so stoked to share my eggplant lasagna recipe. It's seriously one of my go-to comfort foods.

This isn’t your average lasagna. It's a Mediterranean lasagna dream. Forget heavy pasta. Think tender roasted eggplant , luscious tomato sauce, and creamy ricotta.

This Vegetarian Lasagna Recipe is bound to be a crowd pleaser!

I remember one time I tried to rush the prep… Biggest mistake ever! The lasagna was a watery mess. Learn from my mishaps. Take your time, and this will be amazing.

Prep Steps: Mise en Place Like a Boss

Okay, let's get organised. This isn't a ready steady cook situation. First, slice your eggplants into about ½-inch (1.25cm) rounds.

Salt them, then let them sit in a colander for at least 20 minutes . This step is ESSENTIAL. Pat them dry afterwards.

Chop your onion and mince the garlic too. Have everything ready to go. You know? Mise en place, darling. Time saving tip: do your chopping while the eggplant is draining.

The Secret: step-by-step Eggplant Perfection

Roast your eggplant. Toss slices with ¼ cup olive oil , salt, and pepper. Spread them on a baking sheet. Roast at 400° F ( 200° C) until tender and lightly browned. About 20- 25 minutes .
Make your tomato sauce. Sauté onion and garlic in 2 tablespoons olive oil . Add crushed tomatoes, tomato sauce, herbs, red pepper flakes (if you're feeling spicy), and sugar. Simmer for 15- 20 minutes .
Mix your ricotta. Combine 15 ounces (425g) ricotta , 1 egg , Parmesan, parsley, salt, and pepper. Mix well.
Assemble that bad boy. Layer sauce, Eggplant Lasagna with Ricotta , and mozzarella in a baking dish. Repeat. Finish with mozzarella on top.
Bake! Cover with foil (optional). Bake at 375° F ( 190° C) for 30 minutes . Remove foil. Bake another 15- 20 minutes , until bubbly and golden.

Pro Tips: Level Up Your Lasagna Game

Don't skip salting the eggplant. Seriously, it makes a world of difference. For a Low Carb Eggplant Lasagna , skip the sugar in the sauce.

Want a gluten-free Eggplant Lasagna ? This recipe is naturally gluten-free. Also, let the lasagna rest for 10- 15 minutes before cutting.

I know it's tempting, but trust me. Your Italian Eggplant Lasagna will hold its shape better!

So there you have it! My take on Eggplant Parmesan Lasagna (without the breading!). This Healthy Eggplant Lasagna is perfect for a weeknight meal. Enjoy!

Recipe Notes for Your Amazing Eggplant Lasagna

This rustic eggplant lasagna is about to become your new favourite. I'm sharing some tips and tricks. They will make this vegetarian lasagna recipe a total breeze.

Plus, some serving suggestions. Let's make this the best Italian eggplant lasagna ever.

Serving It Up: Presentation is Key

Imagine this: your Roasted Eggplant Lasagna , bubbling and golden. Place a generous square onto a plate. Garnish with fresh basil leaves.

It looks like something straight from a trattoria. For sides, a simple green salad with a light vinaigrette works wonders.

Some crusty bread is perfect for soaking up that gorgeous tomato sauce. Want to be fancy? Pour a glass of dry red wine.

A Chianti goes down a treat. It’s that simple! This works equally as a main course at a dinner party, or even as a lunch.

Storage Savvy

So, you have leftovers? Lucky you! Healthy eggplant lasagna tastes amazing the next day. Pop it into an airtight container.

It will keep in the fridge for up to 3 days. For longer storage, freezing is an option. Cut the eggplant Parmesan lasagna into portions.

Wrap them individually in cling film. Then, place them in a freezer bag. It will last for up to 2 months.

Reheating? Thaw overnight in the fridge. Then, bake in the oven at 175° C ( 350° F) until heated through.

Alternatively, microwave it if you're short on time.

Spice It Up: Variations on a Theme

Looking for a dietary twist? This Mediterranean Lasagna is naturally quite healthy. But we can adapt! For a gluten-free Eggplant Lasagna , make sure your tomato sauce is gluten-free.

Want to make it lighter? You can try it as a No Pasta Eggplant Lasagna . Use thinner eggplant slices. This keeps the dish tasting authentic while also making it Low Carb Eggplant Lasagna .

Nutrition Nuggets

Each serving of this eggplant lasagna packs a punch. You're looking at around 350-400 calories per serving. Loads of protein (20-25g) will keep you feeling full.

It is also rich in fibre (5-7g). It is great for digestion. Eggplant is also a good source of antioxidants.

It can give your immune system a boost. It's comfort food that’s actually good for you.

Honestly, this eggplant lasagna with ricotta is such a winner. Don't be afraid to experiment. I’ve even added a layer of spinach once.

The kids ate it without complaining! Get in the kitchen and have some fun with it. You've got this!

Delicious Eggplant Lasagna A Mediterranean Dream

Frequently Asked Questions

Why do I need to salt the eggplant for my eggplant lasagna? Sounds like a faff!

Salting the eggplant is a crucial step! It draws out excess moisture, which prevents the lasagna from becoming watery and soggy nobody wants a soggy bottom, as they say on Bake Off! It also helps to reduce any bitterness in the eggplant, resulting in a more flavourful and enjoyable dish.

Can I make eggplant lasagna ahead of time?

Absolutely! Eggplant lasagna is actually a great make-ahead dish. Assemble the lasagna according to the recipe instructions, then cover it tightly with plastic wrap and refrigerate for up to 24 hours. When you're ready to bake, let it sit at room temperature for about 30 minutes before putting it in the oven.

Add an extra 10-15 minutes to the baking time to ensure it's heated through.

What's the best way to store leftover eggplant lasagna?

Leftover eggplant lasagna should be stored in an airtight container in the refrigerator. It will keep for up to 3-4 days. You can reheat it in the oven at 350°F (175°C) until heated through, or microwave individual slices for a quick and easy lunch or dinner. It tastes just as good, if not better, the next day!

I'm trying to watch my waistline. Is eggplant lasagna a healthy option?

Eggplant lasagna can be a relatively healthy option, especially compared to traditional pasta lasagna! It's lower in carbohydrates and higher in fiber due to the eggplant. To make it even healthier, you can use part skim ricotta cheese, reduce the amount of mozzarella, and add more vegetables like zucchini or spinach.

But remember, everything in moderation, even delicious eggplant lasagna!

My family doesn't like ricotta cheese. Can I substitute it in this eggplant lasagna recipe?

Yes, you can substitute the ricotta cheese! A good alternative is cottage cheese, but make sure to drain it well to remove excess moisture. You could also use a mixture of cream cheese and sour cream for a richer flavour, or try a vegan ricotta alternative if you're looking for a dairy-free option.

Just adjust the seasoning to your liking!

Can I freeze my Rustic Eggplant Lasagna?

Yes, this Rustic Eggplant Lasagna freezes beautifully! Allow the baked lasagna to cool completely. Then, wrap it tightly in several layers of plastic wrap, followed by a layer of aluminum foil. It can be stored in the freezer for up to 2-3 months. Thaw completely in the refrigerator before reheating.

Pop it into the oven at 350°F (175°C) until heated through dinner sorted!