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Eggplant Lasagna

Recipe Video


  • 16 oz Cremini mushrooms
  • 2 Eggplant
  • 3.5 Tbsp olive oil
  • 1/2 t pepper
  • 3 cloves garlic
  • 1/2 t oregano
  • 24 oz can Marinara Sauce
  • 15 oz container ricotta cheese
  • 10 oz package of frozen spinach
  • 1/2 C Grated parmesan cheese
  • 1 egg
  • 1 C Shredded mozzarella cheese
  • 2 Tbsp basil


Mise En Place

  • Wash any fresh produce, if necessary.
  • Slice eggplant into thin planks.
  • Divide olive oil, pepper, parmesan in half and set aside.
  • Chop spinach once thawed and chop basil
  • Preheat the oven to 400 degrees F.


  • Position racks in the upper and lower thirds of your oven. Lightly coat 2 rimmed baking sheets with nonstick spray. Coat a 9×13-inch baking dish with nonstick spray and set aside.
  • Arrange sliced eggplant in a single layer on the 2 sheet pans – if some of your end-most eggplant slices are very curved, trim off the eggplant outermost curvy portion so that the slices lay mostly flat. Brush 2 1/2 tablespoons of the oil over both sides of all of the slices. Sprinkle 1/2 teaspoon kosher salt and ¼ teaspoon pepper over the top.
  • Roast the eggplant until it is soft and golden, about 25 minutes, flipping the slices over and swapping the pans’ positions once halfway through. Remove the slices from the oven and reduce the oven temperature to 350 degrees F.
  • Meanwhile, in a large skillet heat the remaining 1/2 tablespoon oil over medium heat. Add the sliced mushrooms. Sauté until the mushrooms are soft, about 7 minutes. Add the minced garlic, next ½ teaspoon kosher salt, and oregano. Cook for another 2 minutes. Remove the pan from the heat. Add the marinara pasta sauce and stir to combine.
  • In a large bowl add the ricotta, 1/4 cup Parmesan, egg, and remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Mix well, until the mixture is evenly combined. Stir in the spinach, using a fork to break it up and distribute it as evenly with the ricotta mixture as possible.
  • Spoon half of the mushroom marinara sauce on the bottom of the prepared baking dish and spread it into an even layer. Lay 4 eggplant slices on top followed by all of the ricotta mixture. Layer on another 4 slices of eggplant and finish with the remaining mushroom marinara sauce. Top with the mozzarella and remaining ¼ cup Parmesan. Bake for 25 to 30 minutes, until the cheese is melted and the lasagna is hot and bubbly. Remove from the oven and sprinkle with fresh herbs.

Serve and enjoy!

  • Let rest 5 to 10 minutes, then serve.

Recipe in Action

  • 6 Servings
  • Difficulty: Intermediate
Click here for Nutrition Facts Nutrition Tip

Eggplants are high in fiber and polyphenols, both of which may help reduce blood sugar levels.

Cultural Facts

The glossy, purple, teardrop-shaped eggplant originally comes from India and Asia. Its consider a low calorie vegetable in the Mediterranean diet.