Eggplant Aubergine Lasagna

Dive into the rich, comforting layers of this Eggplant Aubergine Lasagna, a satisfying twist on the classic Italian favorite that swaps pasta for tender, roasted eggplant slices. Perfect for a lighter yet hearty meal, this recipe combines creamy ricotta, melty mozzarella, and tangy marinara sauce, seasoned with garlic and oregano for an indulgent flavor profile. The eggplant is baked to perfection, creating a soft yet sturdy base for the cheesy, saucy layers. Topped with a golden-bubbly mozzarella finish and fresh basil for a burst of freshness, this baked dish is a show-stopping vegetarian centerpiece. With just 20 minutes of prep time, it's an easy and delicious way to enjoy guilt-free comfort food. Perfect for weeknight dinners or special family gatherings!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 pieces Eggplants (medium-sized)
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1.5 cups Ricotta cheese
• 0.75 cups Parmesan cheese (grated)
• 2 cups Mozzarella cheese (shredded)
• 1 large Egg
• 3 cups Marinara sauce
• 0.25 cups Fresh basil leaves (optional)
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Dried oregano

Directions

Step 1

Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper.

Step 2

Slice the eggplants lengthwise into 1/4-inch thick slices. Arrange the slices on the prepared baking sheets.

Step 3

Brush both sides of the eggplant slices with olive oil and sprinkle with salt and black pepper.

Step 4

Bake the eggplant slices in the preheated oven for 20 minutes, flipping halfway through, until tender and lightly browned. Remove from the oven and set aside to cool slightly.

Step 5

In a medium mixing bowl, combine the ricotta cheese, grated Parmesan cheese, egg, garlic powder, dried oregano, and a pinch of salt and pepper. Stir until smooth and well combined.

Step 6

Reduce the oven temperature to 375°F (190°C).

Step 7

Spread 1/2 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.

Step 8

Layer one-third of the roasted eggplant slices over the marinara sauce.

Step 9

Spread half of the ricotta mixture evenly over the eggplant slices, then sprinkle with 2/3 cup of shredded mozzarella cheese.

Step 10

Add another 1 cup of marinara sauce over the cheese layer, followed by another third of the eggplant slices.

Step 11

Repeat the layers: spread the remaining ricotta mixture, 2/3 cup mozzarella cheese, 1 cup marinara sauce, and the final third of the eggplant slices.

Step 12

Top the dish with the remaining marinara sauce and sprinkle the rest of the mozzarella cheese evenly over the surface.

Step 13

Cover the baking dish with foil and bake in the oven for 25 minutes.

Step 14

Remove the foil and continue baking for an additional 15–20 minutes, or until the top is bubbly and golden brown.

Step 15

Remove from the oven and let the lasagna rest for 10 minutes before slicing.

Step 16

Garnish with fresh basil leaves, if desired, and serve warm. Enjoy!

Nutrition Facts

Serving size	2257.4 grams (2257.4g)

Amount per serving	% Daily Value*
Calories	2861

Total Fat 199.20g	255%
Saturated Fat 95.00g	475%
Polyunsaturated Fat 5.90g
Cholesterol 765mg	255%
Sodium 7877mg	342%
Total Carbohydrate 101.40g	37%
Dietary Fiber 27.30g	98%
Total Sugars 36.60g
Protein 179.10g	358%

Vitamin D 54IU	269%
Calcium 4892mg	376%
Iron 10mg	53%
Potassium 2482mg	53%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.5%

Protein: 24.6%

Carbs: 13.9%