Mediterranean Easy Eggplant Lasagna
This Mediterranean Easy Eggplant Lasagna is a lighter, veggie-forward twist on the classic lasagna, replacing pasta with tender roasted eggplant slices and layering them with rich tomato sauce, herby Mediterranean flavors, and a creamy cheese mixture. Packed with fresh ingredients and plenty of flavor, this dish is both satisfying and gluten-free. Perfect as a meatless main or a Mediterranean-inspired side, it’s comfort food made clean and simple.
Total Time
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: ~1 hour
Ingredients
For the Eggplant:
2 large eggplants, sliced lengthwise into ¼-inch thick slices
1–2 tablespoons olive oil
Salt, to taste
For the Sauce Layer:
1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1 teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon crushed red pepper flakes (optional)
Salt and pepper to taste
Fresh basil or parsley, chopped (optional)
For the Cheese Layer:
1 cup ricotta or cottage cheese
1 egg
½ teaspoon dried basil
1 ½ cups shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
Instructions
Prep and Roast the Eggplant:
Preheat oven to 400°F (200°C).
Arrange eggplant slices on a baking sheet lined with parchment paper. Brush lightly with olive oil and sprinkle with salt.
Roast for 20 minutes, flipping halfway, until tender and slightly golden. Set aside.
Make the Sauce:
While the eggplant roasts, heat 1 tablespoon olive oil in a skillet over medium heat.
Sauté the onion for 3–4 minutes until soft, then add garlic and cook for another minute.
Stir in crushed tomatoes, oregano, thyme, red pepper flakes (if using), salt, and pepper.
Simmer for 10–15 minutes to thicken slightly. Stir in fresh herbs if desired.
Prepare the Cheese Mixture:
In a bowl, combine ricotta (or cottage cheese), egg, dried basil, 1 cup of mozzarella, and Parmesan cheese. Mix well.
Assemble the Lasagna:
In a lightly greased 9×9 or similar baking dish, spread a spoonful of tomato sauce.
Add a layer of roasted eggplant slices.
Spread ⅓ of the cheese mixture over the eggplant, then top with some tomato sauce.
Repeat layers (eggplant → cheese → sauce) until all ingredients are used, finishing with sauce and the remaining ½ cup mozzarella.
Bake:
Reduce oven temperature to 375°F (190°C).
Cover with foil and bake for 20 minutes. Uncover and bake an additional 10–15 minutes until bubbly and golden.
Serve:
Let rest for 10 minutes before slicing. Garnish with extra basil or parsley.
Tips
Salt the eggplant (optional but helpful):
For even better texture and to reduce bitterness, sprinkle sliced eggplant with salt and let it sit for 20–30 minutes. Then pat dry before roasting.
Slice eggplant evenly:
Cutting eggplant into uniform ¼-inch slices ensures even cooking and layering. A mandoline slicer can help with consistency.
Don’t skip resting after baking:
Letting the lasagna rest for 10 minutes helps it set and makes slicing much easier.
Use parchment paper when roasting:
This prevents sticking and makes cleanup easier.
Layer neatly for structure:
Overlap the eggplant slices slightly in each layer to create a more structured lasagna that holds together when sliced.
Variations
Make it meaty:
Add cooked ground beef, lamb, chicken, or turkey to the tomato sauce for a heartier version. You can also layer slices of chicken sausage.
Go fully plant-based:
Use vegan ricotta (made from tofu or cashews) and vegan mozzarella to make this dish dairy-free and vegan.
Add Mediterranean veggies:
Include roasted zucchini, red bell pepper, mushrooms, or spinach in the layers for extra color, texture, and nutrients.
Spice it up:
Add harissa paste, Aleppo pepper, or more chili flakes to the tomato sauce for a spicy Mediterranean kick.
Try different cheeses:
Mix in crumbled feta or use a bechamel-style white sauce for a Greek-style moussaka vibe.
Low-fat version:
Use part-skim ricotta, low-fat mozzarella, or even cottage cheese to reduce calories and fat content.
Q&A
Q: Can I make this ahead of time?
A: Yes! Assemble the lasagna a day ahead and store it in the fridge (covered). When ready to bake, bring it to room temperature for about 20 minutes, then bake as directed.
Q: Does this lasagna freeze well?
A: Absolutely. You can freeze it before or after baking. For best results, wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before baking or reheating.
Q: Can I use zucchini instead of eggplant?
A: Yes. Zucchini works well, but slice it thin and consider grilling or roasting first to reduce moisture and avoid a soggy lasagna.
Q: How do I prevent the lasagna from being watery?
A: Be sure to roast the eggplant first, and let the lasagna rest after baking. Avoid adding too much liquid to the sauce layer.
Q: Is this dish gluten-free?
A: Yes, this lasagna is naturally gluten-free as it uses no pasta noodles. Just ensure your tomato sauce and cheeses are gluten-free as well.
Nutrition Facts
(Estimated per serving, based on 6 servings)
Calories: ~280
Protein: 15g
Fat: 18g
Carbohydrates: 16g
Fiber: 5g
Sugar: 8g
Sodium: ~500mg
Note: Nutrition may vary based on brands, cheeses, and portion size.
Final Conclusion
This Mediterranean Easy Eggplant Lasagna is a healthy, hearty, and delicious way to enjoy classic lasagna flavors with a lighter twist. With roasted eggplant in place of noodles and a Mediterranean herb-rich tomato sauce layered with creamy cheeses, it’s satisfying enough for a main course while being gluten-free and veggie-loaded. Whether you’re cooking for guests, meal prepping, or just craving comfort food without the heaviness, this dish delivers in both flavor and nourishment. Pair it with a simple green salad or warm flatbread for a complete Mediterranean meal!