This delicious dish is a cheesy, oven-baked eggplant lasagna made with layers of tender roasted eggplant, rich tomato sauce, creamy cheese and fresh herbs. It has the comforting taste of traditional lasagna but uses eggplant (aubergine) instead of pasta sheets.
Preparation time: 25 minutes
Cooking time: 40–45 minutes
Total time: 70 minutes
Servings: 6
Cuisine: Italian-inspired
Difficulty: Medium
Diet: Vegetarian (if using vegetarian-friendly cheese)
1. Ingredients
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A. Eggplant layers
3 medium eggplants (approximately 900 g–1 kg)
3 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried oregano
B. Homemade tomato sauce
2 tablespoons olive oil
1 medium onion, finely chopped
4 garlic cloves, minced
400 g crushed tomatoes
2 tablespoons tomato paste
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon paprika
½ teaspoon sugar (optional)
¼ cup fresh basil or parsley, chopped
C. Cheese filling
250 g ricotta cheese
200 g shredded mozzarella cheese
50 g grated Parmesan cheese
1 egg
2 tablespoons chopped parsley
¼ teaspoon black pepper
A pinch of salt
D. Topping
150 g shredded mozzarella
30 g grated Parmesan
2 tablespoons fresh parsley
A little dried oregano
2. Step-by-step preparation
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Step 1: Prepare the eggplant
Wash and dry the eggplants.
Cut them lengthwise into slices approximately ½ cm thick.
Sprinkle lightly with salt.
Leave for 15–20 minutes.
Pat dry using kitchen paper.
This helps remove excess moisture and improves texture.
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Step 2: Roast the eggplant
Preheat oven to 200°C (400°F).
Arrange slices on a baking tray.
Brush with olive oil.
Season with garlic powder, pepper and oregano.
Roast for 15–20 minutes, turning halfway.
The slices should become soft and lightly golden, not completely mushy.
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Step 3: Make the tomato sauce
Heat olive oil in a saucepan.
Add chopped onion and cook for 3–4 minutes.
Add garlic and cook for 30 seconds.
Add crushed tomatoes and tomato paste.
Add salt, pepper, oregano, basil and paprika.
Simmer for 15–20 minutes.
Stir in fresh basil or parsley.
The sauce should be thick and flavorful.
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Step 4: Prepare the cheese mixture
In a mixing bowl combine:
Ricotta cheese
200 g mozzarella
Parmesan
1 egg
Chopped parsley
Black pepper and a little salt
Mix until creamy and evenly combined.
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Step 5: Assemble the layers
Lightly grease a baking dish.
Arrange the ingredients in this order:
Thin layer of tomato sauce.
Layer of roasted eggplant.
Layer of ricotta cheese mixture.
Another layer of tomato sauce.
Sprinkle mozzarella.
Repeat the layers until the ingredients are finished.
Finish with tomato sauce, mozzarella and Parmesan on top.
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Step 6: Bake
Preheat oven to 190°C (375°F).
Cover the dish loosely with foil.
Bake for 20 minutes.
Remove foil.
Bake another 15–20 minutes until the cheese is golden and bubbling.
If you want a deeper golden top, broil for 2–3 minutes while watching carefully.
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Step 7: Rest and serve
Remove from the oven.
Rest for 15 minutes before cutting.
Garnish with fresh parsley or basil.
Cut into portions and serve warm.
Resting helps the layers hold their shape.
3. Nutritional information
Estimated nutrition
Approximate values per serving, assuming 6 servings:
Nutrient
Amount
Calories
390 kcal
Protein
21 g
Total carbohydrates
20 g
Dietary fibre
6 g
Total fat
26 g
Saturated fat
12 g
Sugar
10 g
Sodium
650 mg
Calcium
350 mg
Nutrition values are estimates and vary depending on the cheese brands, eggplant size, salt and oil quantities.
Nutritional benefits
Eggplant: Provides dietary fibre, antioxidants and potassium.
Tomatoes: Contain lycopene, an antioxidant.
Mozzarella: Provides protein and calcium.
Ricotta: Adds protein, calcium and a creamy texture.
Olive oil: Provides predominantly monounsaturated fats.
Fresh herbs: Add flavour and small amounts of micronutrients.
4. Nut and allergen information
This recipe is naturally nut-free when prepared with the ingredients listed, provided all packaged ingredients are free from nut cross-contamination.
Allergen
Present?
Ingredient
Peanuts
No
None
Tree nuts
No
None
Milk/dairy
Yes
Mozzarella, ricotta, Parmesan
Eggs
Yes
Cheese filling
Gluten
Usually no
Check packaged ingredients
Soy
Possibly
Some processed cheeses
Important nut information:
No almonds, walnuts, cashews, pistachios or peanuts are required.
Check cheese labels for allergen warnings.
Avoid pesto unless you verify its ingredients, as many varieties contain pine nuts or other nuts.
If cooking for someone with a serious nut allergy, check cross-contact risks on every ingredient and use clean equipment.
For a dairy-free version, use suitable dairy-free cheeses and an egg-free filling.
5. Tips for perfect results
Do not skip roasting the eggplant. It prevents a watery casserole.
Keep the tomato sauce thick rather than watery.
Use low-moisture mozzarella for a better cheese topping.
Do not make the eggplant slices too thick.
Allow the dish to rest before serving.
Add fresh basil after baking for a fresher aroma.
Avoid adding too much salt because Parmesan is naturally salty.
6. Frequently asked questions (Q&A)
Q1. Can I make this recipe without ricotta cheese?
Yes. You can substitute cottage cheese, cream cheese or a thick homemade white cheese.
Q2. Can I use potatoes instead of eggplant?
Yes, but the dish will have a different texture. Thinly slice and partially cook the potatoes before layering.
Q3. Can I prepare it one day ahead?
Yes. Assemble the dish, cover and refrigerate for up to 24 hours before baking. Bake until piping hot throughout.
Q4. Can I freeze eggplant lasagna?
Yes. Cool completely, portion into airtight containers and freeze for approximately 2–3 months for best quality.
Q5. How do I prevent excess water?
Salt and drain the eggplant.
Roast before assembling.
Simmer the tomato sauce until thick.
Use low-moisture mozzarella.
Q6. Is this recipe suitable for vegetarians?
Yes, provided the Parmesan and other cheeses use vegetarian-friendly rennet.
Q7. Is it suitable for a low-carb diet?
It is relatively low in carbohydrates compared with traditional pasta lasagna. However, it is not necessarily ketogenic because tomatoes and dairy contribute carbohydrates.
Q8. Can I add chicken or minced meat?
Yes. Add cooked chicken or browned minced beef to the tomato sauce. The dish will no longer be vegetarian.
Q9. What temperature should the centre reach?
For a freshly assembled casserole, bake until the centre is thoroughly hot and bubbling. If reheating leftovers, reach 74°C (165°F) in the centre.
Q10. How long can leftovers stay in the refrigerator?
Store in an airtight container for 3–4 days at 4°C (40°F) or below.