Mediterranean Eggplant Lasagna with Ricotta
This Mediterranean-style eggplant lasagna is a lighter, brighter take on the classic. Instead of pasta sheets, thinly sliced roasted eggplant forms the layers. The filling is creamy ricotta mixed with herbs, lemon zest and a touch of Parmesan, and the sauce leans toward Mediterranean flavors with tomatoes, garlic, basil and a hint of olive oil. The result is a dish that feels comforting without being heavy. It also works well for weeknights because most of the steps are easy and the eggplant roasts quickly. The lasagna slices neatly once it rests, and the flavors deepen as it sits. It’s a crowd-friendly recipe that feels both homey and fresh.
Total time: 1 hour 5 minutes
Prep time: 20 minutes
Cook time: 45 minutes
Serves: 6
Ingredients
Eggplant
2 large eggplants, sliced lengthwise into ¼-inch strips
3 tablespoons olive oil
Salt and black pepper
Ricotta filling
1½ cups ricotta
½ cup grated Parmesan
1 egg
1 teaspoon dried oregano
1 teaspoon dried basil
Zest of half a lemon
Pinch of salt and pepper
Tomato sauce
2 tablespoons olive oil
1 small onion, diced
3 garlic cloves, minced
1 can crushed tomatoes (14–15 oz)
1 teaspoon oregano
½ teaspoon chili flakes (optional)
Salt and pepper
¼ cup chopped fresh basil
For layering
1 cup shredded mozzarella
Extra basil for serving
Instructions
Preheat the oven to 425°F and line two baking sheets with parchment.
Lay the eggplant slices on the trays, brush with olive oil and season with salt and pepper.
Roast for 20–25 minutes until soft and lightly golden, then set aside.
Warm olive oil in a pan and sauté the onion for 3–4 minutes until soft.
Add garlic and cook for another minute.
Pour in the crushed tomatoes, oregano, chili flakes, salt and pepper. Simmer for 10 minutes, then stir in fresh basil.
In a bowl, mix ricotta, Parmesan, egg, oregano, basil, lemon zest, salt and pepper.
Spread a thin layer of sauce in the bottom of a baking dish.
Add a layer of eggplant, then spoon ricotta mixture over it, followed by sauce and mozzarella. Repeat until you reach the top.
Bake at 375°F for 25–30 minutes until bubbly and golden. Let it rest for 10 minutes before slicing.
Tips
Salt the eggplant lightly after slicing to draw out extra moisture if it seems watery.
Roast the eggplant, don’t fry it. It keeps the dish lighter and avoids sogginess.
Spread the ricotta gently so you don’t tear the eggplant.
Don’t overdo the sauce; a thin layer cooks best and prevents excess moisture.
Let it rest before cutting so the layers hold.
Mix the lemon zest carefully into the ricotta; it brightens the whole dish.
Use whole-milk ricotta for better texture.
If your sauce tastes too acidic, add a pinch of sugar.
Always grate Parmesan fresh; it melts and seasons better.
Bake on the middle rack for even browning.
Variations
Spinach ricotta: Add chopped sautéed spinach to the ricotta mix.
Beef version: Add a layer of cooked ground beef or turkey to the sauce.
Pesto swirl: Spoon small dollops of basil pesto between the layers.
Feta boost: Add crumbled feta to the ricotta filling for a sharper flavor.
Zucchini layer: Mix roasted zucchini slices with the eggplant.
Spicy: Increase chili flakes or add a chopped chili to the sauce.
Creamy tomato: Stir a splash of cream into the sauce for richness.
Vegetable-loaded: Add mushrooms, bell peppers or spinach in layers.
Low-carb: Reduce or skip mozzarella and focus on ricotta and Parmesan.
Herb-heavy: Add mint or parsley to the filling for a fresh twist.
Q&A
Can I make it ahead? Yes. Assemble and refrigerate it for up to a day, then bake.
Can I freeze it? Freeze after baking. Reheat covered until warm.
Will the eggplant get mushy? Roasting it first helps keep it firm.
Can I use jarred sauce? Yes. Pick one with simple ingredients.
Can I skip the egg in the ricotta? The egg helps set the filling, but you can omit it if needed.
Can I use low-fat ricotta? It works but won’t be as creamy.
Can I make it dairy-free? Use dairy-free ricotta and mozzarella.
Why is mine watery? The sauce may have been too thin. Simmer it longer next time.
Can I grill the eggplant instead of roasting? Yes. It adds a smoky flavor.
How long does it keep? Up to 4 days in the fridge.
Nutrition
(per serving, approx.)
Calories: 310
Protein: 17g
Fat: 18g
Carbohydrates: 22g
Fiber: 6g
Sugar: 10g
Sodium: 520mg
Conclusion
This Mediterranean eggplant lasagna uses simple ingredients and relies on good olive oil, fresh basil and a bright ricotta filling for flavor. The tender roasted eggplant replaces pasta without sacrificing comfort, and the herbs lift the dish so it feels lighter than traditional lasagna. It works well for family dinners, meal prep or gatherings because it slices cleanly and reheats beautifully. You can customize it with vegetables, pesto, spinach or even meat, and it remains flexible and forgiving. It’s a comforting, fresh-tasting lasagna that fits right into Mediterranean-style cooking while still giving you the cozy appeal of a baked pasta dish.