Eggplant Lasagna


Serves 6


Two 8”x 8” pan, one 9”x 13” pan


1 large eggplant

4 lasagna noodles, uncooked



1/4 cup olive oil, divided

2 cup ricotta

2 eggs

1 pound frozen and defrosted spinach or fresh spinach, steamed. Both should be drained thoroughly.

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon nutmeg

1 pound mozzarella cheese, grated or shredded

1/2 cup parmesan

1 cup marinara sauce, homemade or store bought


  1. Slice eggplant into 1/2” rounds. Place in colander and salt. Let rest and drain for about 15 minutes. Rinse salt off quickly. Lightly sauté on both sides in a large skillet with 2 tablespoons olive oil or brush with olive oil and bake in 400F oven until lightly browned, about 10 minutes per side. Remove from oven and set aside.

  2. In a bowl, mix together ricotta, eggs, spinach, salt, pepper, and nutmeg.

  3. Spread 1/3 marinara sauce on bottom of pan. Place eggplant rounds to cover bottom of pan. Add 1/2 ricotta filling on top. Add the second third of mozzarella.

  4. Preheat oven to 375 F.

  5. Add another layer of eggplant, rest of filling, sauce and mozzarella. Top with lasagna noodles, rest of marinara sauce and top with rest of mozzarella and all of parmesan.

  6. Bake for 45 minutes. Cool for 10-15 minutes before serving.

  7. To freeze:  Bring lasagna to room temperature. Cover top with parchment paper or plastic wrap. Completely cover with aluminum foil. Label and freeze up to 3 months. When ready to use, remove from freezer and bring to room temperature. Heat in a 350 oven for 15 minutes or until warm in the center.


Expandthetable suggestions

Zucchini:  Use zucchini slices in place of eggplant, preparing the same way.

More pasta: Use all lasagna noodles in place of eggplant.

Cheesier:  If you like a cheesier lasagna, add more mozarella and/or Parmesan.